Tomato Fish Curry

Tomato fish curry

Ingredients (Serves 5)

Recipe courtesy – Adukkala Vishesham

1. Fish (rainbow trout, tilapia etc) – Around 400 gm, cut into medium pieces

    Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Salt – As required

2. Coconut oil – 2 tbsp

     Mustard seeds – 1/2 tsp

     Fenugreek seeds / uluva – 1/2 tsp

3. Ginger – 1 tsp, finely chopped

    Garlic – 1 tsp, finely chopped

    Green chilies – 2, slit

    Curry leaves – A few

    Pearl onions –  6, thinly sliced

4. Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 2 tsp

    Coriander powder – 1 tsp

5. Tomato – 3, chopped

6. Hot water – 3/4 cup

7. Medium-thick coconut milk – 1/4 cup

8. Salt – To taste


1. Marinate the fish pieces with 1/2 tsp turmeric powder, 1 tsp chilly powder and enough salt for at least 30 minutes.

2. Heat 2 tbsp coconut oil in a manchatti /claypot at medium-high heat. Splutter mustard seeds and fry fenugreek seeds until golden. Add ginger, garlic, green chilies, curry leaves and sliced pearl onion. Saute until onion changes color. Add turmeric powder, kashmiri chilly powder and coriander powder. Saute until their raw smell leaves. Next add chopped tomatoes, 3/4 cup hot water and little salt. Bring to a boil. Cover and cook for 4- 5 minutes until tomatoes get cooked. Add the fish pieces and a few curry leaves. Bring to a boil and add coconut milk. Cover and cook for 8 – 10 minutes at medium-low heat until fish pieces are completely done. Taste-check for salt. Add a tsp of coconut oil and a few curry leaves. Keep covered for 10 – 15 minutes. Serve with rice and other side-dishes. It tastes best after a few hours.


Tomato fish curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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