Fish in coconut gravy

Kerala is famous for coconut fish curry, it is a traditional favorite, that goes well with rice, tapioca, appam etc.


  1. Mackerel  ( any fleshy fish)  – I kg
  2. Onion chopped – 3 big
  3. Crushed ginger- 3 tsp
  4. Crushed garlic – 2 tsp,
  5. Green Chilly slit  – 2-3
  6. Tomato cut into thin slices   – 2
  7. Chili powder – 2 – 3 tsp ( may add more/less)
  8. Coriander powder – ½ tsp
  9. Turmeric powder – ½ tsp
  10. Fenugreek seeds – ¼  tsp
  11. Cocum ( kudampuli ) soaked in warm water –  3- 4pieces
  12. Medium thick coconut milk – 1 cup
  13. Thick coconut Milk – 1 cup
  14. Coconut oil
  15. Salt
  16. Curry leaves
  17. Coriander leaves chopped (optional)


  1. Heat oil in a deep pan. Splutter fenugreek seeds.
  2. Add chopped onions, curry leaves, and green chili with some salt, when the onion starts to brown add crushed ginger & garlic & saute for 2-3 minutes.
  3.  Add the masala powders ( 7, 8 & 9 ) sauté this on low flame for 2-3 mins, add cocum and enough salt.
  4.  Add medium thick coconut milk and one more cup water and bring it to a boil.
  5. Reduce flame and add cleaned fish pieces. Cover with lid and Cook till the fish pieces are almost done, it will take around 15-20 minutes on low flame. Rotate the pan, to make sure nothing stick to the bottom.
  6. Spread tomato pieces on the curry again cover with lid and cook for 5 – 10 minutes, till the gravy thickens.
  7. Add thick coconut milk and rotate the pan. With one boil, off the fire. Cook on low flame for 5-7 minutes . Remove from fire.
  8. Garnish with tomato pieces & curry leaves.
  9. The curry should be rested for some time to help the flavours settle. It is ideal to make it one day in advance.


  • The number of cocoum depends on how strong it is, after making the curry, if you feel the taste of cocoum is too strong, remove a few pieces from the curry.
  • The curry tends to thicken as it rests, so adjust the quantity of gravy accordingly.
  • The cooking time of fish varies depending on the type and size of fish used

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