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Kerala Fish Curry

Updated: May 29

Kerala Fish Curry

Total cooking Time

30 minutes



Mackerel fish is very common among the seafood lovers. Mackerel fishes are rich in antioxidants and omega-3. This fish belongs to the category of super fish, since it has an impressive 2.6 g of Omega-3 fatty acids per 100 g. Mackerel is one of the healthiest oily fish.

This small fish has a creamy, slightly salty flavor. Sturdy or firm fleshed, it can be used to prepare curries, barbecued or grilled whole.

This is a recipe of Mackerel fish which goes well with boiled rice and tapioca. As mackerel cooks very fast, this tangy curry can be easily prepared. The addition of Kudampuli to this curry provides a tangy taste to the curry, so that everyone will definitely love it.

The total preparation time is only 30 minutes, excluding the cutting and cleaning of the mackerel fish. Once the fish is cleaned, you can cut it into two or three pieces. It is better to cook this curry in earthen ware to get the complete flavor of curry. The addition of coconut oil in the final stage provides a distinct taste and smell to this curry.

Here is the recipe of simple, easy and delicious Kerala Fish Curry. You can also substitute the mackerel fish with any other fish, if it is not available. Then follow the same recipe as below.


  1. Mackerel – 500 g

  2. Coconut oil – 3 tablespoon + 2 teaspoon

  3. Mustard seeds – 1 teaspoon

  4. Fenugreek seeds – 1/4 teaspoon

  5. Garlic- 8 pods, finely chopped

  6. Ginger – 1 inch piece, chopped

  7. Shallots – 15, peeled and thinly sliced

  8. Green chillies – 2

  9. Curry leaves – 2 sprig

  10. Turmeric powder- 1/2 teaspoon

  11. Kashmiri chilli powder – 2 tablespoon

  12. Coriander powder- 2 teaspoon

  13. Kudampuli, soaked in water – 2

  14. Salt – 2 teaspoon, adjust as per your taste

  15. Water – 2 cups

Method of preparation

  1. Clean and cut the mackerel by making small slits on the fish

  2. Heat oil in a earthenware kadai

  3. Sputter mustard seeds and fenugreek seeds

  4. Add shallots, ginger, garlic, green chillies and curry leaves to it

  5. Add salt and sauté well

  6. Take a bowl and mix turmeric powder, Kashmiri chilli powder and coriander powder

  7. Add water to it so that it becomes a paste

  8. Once the shallots becomes translucent, add the powder paste to it in low flame

  9. Sauté this for 5 minutes until the raw smell of the powders are gone completely

  10. Now add the kudampuli and water to the kadai

  11. Once the water starts boiling, add the fish pieces to it

  12. Cook and cover on low or medium flame for 10 minutes

  13. You can either swirl the pan or stir slowly, so that the fish pieces are not broken

  14. When the fish is cooked, open the kadai and add 1 teaspoon of coconut oil to it

  15. Switch off the flame, after some time you can see that the gravy has thickened

  16. Serve hot with rice or tapioca.

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