Fish Curry – Trivandrum Style / Thengayaracha Meen Curry

18 Responses

  1. Priya says:

    Slurp,mouthwatering here, such an irresistible fingerlicking fish curry.

  2. Sravs says:

    So inviting and yummy !!!!

  3. Suja Manoj says:

    Yummy curry,my favorite

  4. Irene says:

    My absolute favorite fish curry… LOVE IT

  5. Looks so good. Never used drumsticks in fish recipes. Sounds interesting

  6. Very different from wht i make. Definitely going to try this out.

  7. Sarah says:

    looks yummy…if i’m using Tamarind pulp how many tbsp?

  8. Yummy Team says:


    I guess you’ll need to use only around 1.5 – 2 tsp tamarind extract for this recipe..

  9. Ragi says:

    Hii Maya,
    I am a great fan of your blog and was following it since you started yummy o yummy.I have tried most of your dishes and turned out great especially your kerala prawns curry and Trivandrum style fish curry.My 4 year old loved the prawns curry i made following your recipe.You are doing a great job.Wishing you all the best.

  10. indu says:

    I love the taste..yummmmmm

  11. Dido says:

    ” … and cook until done.” What time would you recommend?

  12. Maya Akhil says:

    Around 15 minutes..

  13. Hannah says:

    Hi this is a new version of fish curry for me, i have a doubt . Which type tamarind is used in grinding here?is it kudampuli or valampuli? And anyway to prep the tamarind or just put it in?

  14. Dido says:

    Maya … question from a non-God’s Own Country native: what are Kudampuli and Valampuli? Pictures or links to them would be helpful.

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