This recipe for fish curry is commonly made in South India. It uses freshly grated coconut. It’s simple and delicious. It goes well with steamed rice and rasam.

For 2 persons,


  • 1 cup grated coconut
  • 4 small onions(shallots)
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder(or 3 dry red chillies)
  • Water
  • 1/2 tomato cut in two
  • 1 green chilli
  • 1 tsp coriander powder
  • Tamarind (lemon sized) soaked in water
  • Brinjal/Drumstick/Raw Mango
  • Cleaned fish pieces
  • For seasoning- oil, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds, curry leaves

Directions –

1. In a blender add the grated coconut, small onions, turmeric powder and chilli powder (or dry chillies). Add 1 cup water and make a fine paste. If the paste is not smooth, the curry will separate when boiled. So make sure to blend well.

2. Take the blended paste in a pan. Switch on the flame and add the tomato, green chilli, tamarind water, coriander powder and salt. You can also add brinjal/ drumsticks/raw mango.

3. When it comes to a boil, add in cleaned fish pieces and some curry leaves. Allow to cook for 15 minutes.

4. Check the salt and tamarind levels. It should be tangy. Prepare a seasoning of oil, mustard seeds, fenugreek seeds and curry leaves. Add the seasoning to the curry.

Serve with roti or steamed rice.