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Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 3
  • 2 tbsp coconut oil

  • 2 nos bay leaf

  • 3-4 nos green chilli

  • 1 nos onion

  • 1 tbsp ginger garlic paste

  • 2 nos tomato

  • 1/2 tsp turmeric

  • 1 pinch salt as needed

  • 1 cups water as needed

  • 1/2 kgs fish pieces

  • 1/2 cups coconut milk

  • 1 sprig coriander leaves: for garnishing

  • 5-6 nos for curry powder : red chilli

  • 1/4 tsp black pepper

  • 2 tbsp coriander seeds

  • 1 inch cinnamon

  • 4 nos cloves

  • 3 nos cardamom


  • PREPARATION : Wash The Fish Thoroughly. Cut Into Medium Sized Pieces. Apply Salt And Turmeric.
  • Let It Sit For Some Time. Rinse It Before Adding This To The Curry.
  • Prepare Coconut Milk. Use First And Second Milk.
  • Dry Roast All The Ingredients Given For Curry Powder And Grind It Into A Fine Powder.
  • Finely Chop Onion And Tomato.
  • PROCEDURE : Heat A Pan/Kadai Over Medium Heat. Add Oil.
  • When It Is Hot Add Bay Leaf And Then Green Chillies.
  • Add Onion And Saute Until Golden Brown. Add Ginger Garlic Paste.
  • Saute Until There Is No Raw Smell. Add Tomatoes And Salt. Cover And Cook Until Soft.
  • Add Little Water, Freshly Grounded Curry Powder And Turmeric. Cook Until Oil Oozes Out On The Top.
  • Add Coconut Milk. Let It Come To A Boil And Then Add Fish Pieces.
  • Let It Cook For 3 Min. Flip The Fish Pieces And Cook For Another 2-3 Min.
  • Turn Off The Heat And Garnish With Some Coriander Leaves.
  • NOTES : The Spicy(Hot) Level Is High. Reduce The Quantity Of Green Chilli And Red Chilli If You Want To Make It Less Spicy.
  • Use Well Ripened Tomato For Best Result.
  • Cooking Time For Fish Varies With The Size And Thickness Of The Fish Pieces.
  • Using Coconut Oil Gives Good Taste And Flavor To The Curry. You Can Use Any Oil.