Indian Street Food 🇮🇳 !! Spicy Kerala Fish Curry Recipe! 🐟 🌶️ | Street Food at Home Ep. 2


Mark Wiens

Street Food at Home – Kerala style fish curry recipe! Cook and eat #withme #Kerala #IndianFood #India

I loved my trip to Kerala, India, with @Food N Travel by Ebbin Jose , and we tried so many of the unique local Indian food dishes in this amazing southern state of India. One of the dishes that is both popular, and always hits the spot is a Kerala style Kottayam fish curry. And so today we’re going to make it, together.

We had Kottayam fish curry a number of times throughout Kerala, home cooked, in the jungle and homely restaurant, and at a legendary toddy shop, known for serving extra spicy Indian food. They were all extremely delicious.

Ok, let’s get started on this recipe:


½ kg. King Mackerel
3 tbsp coconut oil

1 tbsp mustard seeds
1 tbsp fenugreek seeds
10 – 15 dried whole chilies
4 – 6 stems of curry leaves

50 grams ginger
1 head garlic
6 small shallots

20 grams dried pot tamarind – soak in 300 ml water for 15 minutes.
4 tbsp. Kashmiri chili
4 tbsp. Strong chili
2 tbsp. Coriander powder
½ tbsp. Turmeric powder
½ tbsp. Black pepper
Salt to taste


Pound ginger and garlic into a coarse paste. Slice shallots. Set all dry spices aside on a plate so you can use them quickly. Soak dry pot tamarind in water and set aside for at least 15 minutes to extract the flavor.
Begin cooking by heating coconut oil in pot. When hot, immediately toss in mustard seeds, fenugreek seeds, curry leaves, and whole dried chilies. Fry for a few seconds until smoky and fragrant.
Add ginger garlic paste and shallots and stir fry until golden and fragrant.
Add all dry spices, if it gets to dry add a little water, and make into a paste.
Add pot tamarind water, and mix into spices. You can also add some extra water to make it liquid.
Season with salt to taste.
Taste test to balance spices, pot tamarind sourness, and salt. Add more if needed.
Final step is to add the fish – and once you add it – don’t stir your curry. Make sure fish is submerged into curry sauce. Simmer to 5 – 10 minutes depending on how big your fish is.
When fish is cooked, curry is ready. Eat with rice, or tubers.

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