Alapuzha Fish Curry – Restaurant Style

Ingredients (Serves 5 – 6)

1. Fish – 500 gm, cut into medium pieces (I used 3 small tilapia)

2. Coconut oil – 1 tbsp

3.  Shallots / kunjulli – 4 – 5, sliced

Ginger – 2 tsp, thinly sliced

Garlic – 1 tsp, chopped (optional)

Green chilies –  3, slit

Curry leaves – 1 sprig

4. Grated coconut – 1.5 cup

Turmeric powder – 1/2 tsp

Kashmiri chilli powder (good quality) – 1 – 1.5 tbsp

5. Kudam puli – 2 – 3 or to taste, soaked in enough water for 15 minutes

Water – 1.5 cup or as required

6. Fenugreek powder / uluva podi – 1/8 tsp

7. Salt – To taste

8. Coconut oil – 1.5 tbsp

Mustard seeds – 1/2 tsp

Dried red chilly – 1

Curry leaves – A few

Shallots – 4, sliced


1. Grind the grated coconut along with turmeric powder, kashmiri chilli powder adding little water to a very fine paste.

2. Heat coconut oil in a man chatti at medium-high heat. Add sliced shallots, ginger and garlic. Saute until transparent. Add the ground coconut mixture and stir for a few minutes. Add 1.5 cup water and kudampuli pieces. Add salt, to taste. Bring to a boil. Add the fish pieces and swirl the pan gently to mix everything. Bring to a boil. Cover and cook over low-medium heat for 12 – 15 minutes until oil separates and fish pieces are cooked well. Add fenugreek powder / uluva podi and gently swirl the pot to mix. Switch off.

3. Heat 2 – 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies. Add sliced shallots and saute until golden. Add a few curry leaves. Pour this seasoning over the prepared fish curry. Cover and set aside for at least 20 – 30 minutes. Serve with hot rice. It tastes best after 2 – 3 hrs.

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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