19 September 2014,14:40 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a deep, thick bottomed pan. Add fenugreek, garlic, ginger, onions and curry leaves. Saute for a while.
  • Make a paste of the chilli powder adding a little water. Then add the chilli paste and saute.
  • Add water and bring to a boil.
  • Add fish and kokum. Cook, covered on low heat till fish is done.
  • Add coconut milk while still on low heat. Cook for a few minutes. Take care that the coconut milk does not curdle. Take off the flame.
  • Temper mustard seeds, curry leaves and broken red chillies separately in hot oil and add to fish curry.


  • 750 grams fish, deboned, cubed
  • 1 teaspoon fenugreek seed
  • 4 teaspoons garlic minced
  • 100 grams shallots onions sliced
  • 3 teaspoon ginger sliced
  • 4 tablespoons chilli powder
  • 5 pieces kokum
  • 200 ml coconut milk
  • Salt to taste
  • 4 tablespoon coconut oil

For Tempering

  • Sprig of curry leaves
  • 6 red chilly
  • 4 teaspoon mustard seeds

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