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Fish curry with coconut milk


  • Fish : 250 gm ( any type of fish)
  • Tamarind: 15gm( size of a big lemon)
  • Onions: 2 nos (Chop into small pieces)
  • Grated Coconut: 1/2 coconut
  • Green chilies: 4 nos (sliced)
  • Ginger: a small piece
  • Garlic: 1 full.
  • Curry leaves: 4 to 5  stems
  • Turmeric powder: 1 tbs
  • Red chili powder: 2 tbs
  • coriander powder: 2 tbs
  • Salt: as required( 1 to 2 tbs)
  • Oil: as required
  • Water:required


Clean the fish well. cut the fish required size.

Making coconut milk:

Mix the grated coconut and water( 1 glass water)  in a mixer, Filter the milk from the coconut and set aside. This is coconut’s first milk. Then mix the remainder of coconut in water and mix it using mixer. Take the milk from it. This is coconuts second milk. Second milk is not so thick, because we prepare it from remaining coconut after taking first milk.

In a bowl take 1/4 cup water( you can use hot water also) add tamarind into it and set aside to soak. After 15 to 20 minutes mix the tamarind with hand in the bowl itself. Then you will get a pulp of mixture. Remove the seeds from it.

In a mixer just crush the onions, ginger, garlic, curry leaves and green chilies. No need to make a paste, need to just crush all together.

In a pan pour 1tbs of oil, then add the crushed mixture, add tomato pieces into it and stir well untill row taste disappears.

In a clay pot ( mann chatti) or in a pan add cleaned fish, tamarind mixture, crushed other ingredients, Coconut second milk turmeric powder, red chili powder salt and 3/4 water, mix it well.

Then cook the mixture for 8 to 10 (based on thickness of fish ) minutes.Once fish half cooked, add coconut’s first milk. Then cook for 1 to 2 minutes. Just need to heat the curry and off the flame. After add 2 tbs of oil into it. Mix slowly and Off the flame….

Serve with rice, chappathi, putt, or appam…

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