Sunday, July 1, 2012



Fish(King fish,mackerel,sardine/any)-350 gms
Mustard seeds-1/2 tsp.
Fenugreek seeds-1/4 tsp.
Turmeric powder-1/2 tsp.
Coriander powder-1 tsp.
Kashmiri chilly powder-4-6 tsp.
Tomato(finely chopped)-1
Kukum star/kudam puli/gamboge-2 pieces
Water-3/4 cup
Salt-to taste
Coconut oil-2 tblsp.
Curry leaves-2 springs(12 leaves)


1.Wash and soak kukum star/kudam puli in 1/4 cup warm water for 15-20 minutes to soften them.

2.In an earthern pot/non-stick kadai heat 2 tblsp. of oil. Splutter mustard seeds followed by fenugreek seeds(10secs) take care it does not turn burn otherwise curry would turn bitter.

3.Add and saute shallots till golden brown and then add curry leaves. Then add crushed ginger and garlic and saute for some more time till it takes a slight golden colour.

4.Add all the masala powder i.e. turmeric powder, coriander powder and red chilly powder and saute(stir well) till it just starts sticking to pan and at that point immediately add tomatoes and stir and close the lid.

5.After 5 minutes open the lid and see it the tomatoes have soften.Stir and cook till oil starts seperating and whole mixture looks mushy and stuck together.

6.Then add the kukum star/kudam uli along with 1/2 cup water and let it boil for 5 minutes till the mixture thickens. Remove kudam puli(optional) so that it doesnt overpwer the dish.

7.Lower heat and add the fish pieces and cook for about 10 minutes until fish is cooked. Do not stir much after adding fish . Switch off the flame and let it rest with lid on for 2 hours and you will see it thickens further.This curry goes well with rice and boiled tapioca.


1.Kashmiri chilly powder which is rather mild but has an amazing red colour can be substituted for regular red chilly powder if you have a spicier tastebud.

2.Incase you don't happen to have shallots, you can use 1 medium sized onion which is thinly sliced.

3.In place of kukum star/kudam puli you can use a lime sized tamarind soaked in warm water for 20 mins, pressed and strained. Use the strained water and discard the residue of tamarind.


  1. lip smacking fish curry....superb

  2. It came out almost black. :( But it was tasty :)

  3. About the black color...

    In point #5, you say "After 5 minutes open the lid", wouldn't that result in burning? Maybe 5 minutes is too long... Or should we keep a very low flame?

    1. @annonymous...sorry to hear it turned out black...5mins should be on a v.low flame....nd when lid is covered usually the steam doesnt escape and wont cause it to guessing your flame might have been high


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