Today we have a Trissur style fish curry recipe to share with you all. The recipe was shared by one of my dear friends, Preetha Jayesh, who is an expert in cooking Trissur style nadan dishes. She makes the best sambar, chicken stew, dal preparations and fish curries. I will post all her yummy Trissur recipes over time hopefully. This recipe is not the authentic one, it is her adapted version. The authentic recipe calls for smoothly ground coconut and tamarind instead of kudam puli, I will share that recipe soon. I used tilapia but you can use any kind of fish for this recipe. You can even try out this recipe with prawns, it is equally delicious!! It is so easy to prepare and goes really well with rice. Try it out friends!
- Fish – 3 fillets or around 1/2 kg ( I used tilapia)
- Ginger – 1.5 inch, chopped
- Pearl onion / kochulli – 5 + 5, chopped
- Green chillies – 2, slit
- Curry leaves – 1-2 sprigs
- Turmeric powder – 1/4 tsp + 1/4 tsp
- Chilly powder – 1.5 tsp + 1 /2 tsp
- Coriander powder – 1.5 tsp
- Coconut milk (thick milk) – 1/2 – 3/4 cup
- Kudam puli (gamboge) – 3 or to taste (Soak the kudam puli pieces in water for 15 mts. Tear them to smaller pieces)
- Salt – To taste
- Coconut oil – 1 tbsp
1. Clean and cut the fish fillets to desired size. Marinate them with 1/2 tsp chilly powder, 1/4 tsp turmeric powder and enough salt for at least 20 minutes.
2. In a claypot or any deep pan, add the chopped ginger, 5 chopped pearl onions, two slit green chillies, few curry leaves, 1.5 tsp coriander powder, 1.5 tsp chilly powder and kudam puli pieces. Pour around 1.5 cup water and boil this gravy until it reaches a thick consistency.
3. Now bring down the heat to medium-low and add half of the coconut milk. Mix well and add the marinated fish pieces. After adding the fish pieces, swirl the clay pot to mix everything well. Cover with a lid and cook the fish pieces at medium-low heat for around 15 mts gently swirling the pan in between. When the fish pieces are done, add the remaining coconut milk and a few curry leaves. Adjust the salt and switch off. Taste-check the gravy, if it tastes very sour, remove one or two kudampuli pieces.
4. Heat coconut oil in a small pan and add the remaining chopped pearl onions. Brown them and add on top of the fish curry. Do not omit this step as it gives a nice aroma and flavor to the fish curry. Cover the pan with its lid and keep aside for at least 15 minutes for the flavors to set. Serve with rice. Enjoy!!
1) In step 2 , you can crush the ginger, pearl onions and curry leaves (njeruduka) with your hands adding a tsp of coconut oil. This gives a wonderful aroma and extra taste to the gravy.
2) You can replace kudam puli with other souring agents such as tamarind or mango slices.
wow…very creamy and delectable fish curry…
Delicious fish curry….like the mild flavor of tilapia.
Pushpa @ simplehomefood.com
fish curry looks very delicious …i am sure it will be big treat for fish lovers
delicious curry.though i am a vegetarian curry looks yumm..
I am a big time fish eater 🙂 Luv the fish gravy …. yumm
Cheers n Happy Cooking,
Oru different fish curry ne kurichu chindikkuka aayirunnu.. Shall try this out.. But I dont have kudam puli.. Will try with the other…
BTW I loved the creamy gravy tto…
OMG, this looks sublime! Discovered you via Amateur Perceptions – love this post!
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NJan ennu pi kurachu salmon vaangy vanne ullu da, Apol nale ethanu dinnerine tto..Super curry with coocnut milk..I had made prawns in coconut milk sometime back, shall post taht soon…
Yummy…Looks so rich in colour…Not visiting me at all!!
wow!! such a delicious fish curry……nice colour for the gravy…
LOOKS VERY DELICIOUS:)
Fingerlicking curry, makes me hungry..
Fish curry looks very delicious…
gosh that looks way too tempting to pass. Next time i get hold of some tilapia fillets il give this a go.
wow adipolia yittundu ketto
ippol chorunnan thonnunnu..looks very tempting…
what a lovely lovely curry recipe. am bookmarking this to try as soon as my diet gets over…too tempting.
Delicious and spicy fish curry. Loved the color !!
Wow creamy and yummy fish curry..looks so tempting,me too love this curry.
Meen Curry adipoli
Looks so delicious….what is this Kudam puli (gamboge)???
Trissur style meen curry kollam.I love fish curry without coconut.But kuthari koode ulla pic kandittu kothi vannu 🙂
ooh!! drool..drool…!!!! control kittunilla!!
thengapaal chertha meencurry enikku bhayankara ishtamaanu..My mom sometimes makes this :-)kothiyavunneee..
I love coconut milk based gravies n this looks delicious..will try the veggie version..
Ende nadu thirssur annu..I cant go without leaving a comment for this..he he:) adipoli ayitunduttoo..choodu chorinte koode ilakki ilakki iyoooo vishakunne.:)
adipolli keto……nattyil ayirunnu atha kannathathu…
thrissur rocks!thanks for the recipe….adipoli ishta!!!!
Thank you so much, Harsha 🙂
Awesome fish curry !!! I made this last week and everybody at home, even my kids loved it.
Thanks a lot for trying this recipe, chechi..Really happy to know that everybody loved it 🙂
Tried this and it was pretty good 🙂
Thanks a lot for your feedback. Great to hear that it came out good 🙂
How many Kg fish u have used for making this. If i use 1 Kg fish,can i use the same amount of Ingredients u have mentioned…
Sorry for the late reply… I used around 650 – 750 gm fish for this recipe. For 1 kg fish, use a little extra of each ingredient mentioned, according to your taste perference.
Hi I am indu, i tried ur recipe.. it came out really good.. my hubby loved this gravy.. thank you so much…i was looking for this recipe for a long time… thank you very much
I being a person living out of Kerala and from Thrissur loved to make this delicious curry myself on Maya’s directions and we all at home enjoyed it. Yummy one that you should try for sure. Thanks, Maya.
Thanks for your feedback, Jay 🙂
Made it today. Used about 1lb of Salmon, omitted green chilies and used about 2 tbsp of chili powder. I was getting tired of our usual fish curry and was on the look out for a different recipe. Coconut milk does add a different taste to the curry. We liked it. Thank you.