Christmas Recipes/ Easter Recipes/ Kerala-Seafood/ Ramadan Recipes/ Seafood/Fish recipes/ Side dish-with gravy-Seafood

Kerala Fish Masala

Kerala Fish Masala

Quick and easy Kerala style Fish Masala.
Prep Time: 15 minutes .
Cooking Time: 45 minutes
Serves:2 to 3

  1. Fish,sliced- 350 to 400 gms(5 to 6 medium pieces see notes)
  2. Onion,sliced – 1.5 cups( 2 large)
  3. Green Chilies,cut vertically- 2(or to taste)
  4. Curry leaves – 2 sprigs
  5. Ginger garlic paste- 1 tsp
  6. Kashmiri chili powder – 2 tsp
  7. Coriander powder – 1 tsp
  8. Turmeric powder – 1/4 tsp
  9. Garam Masala powder – 3/4 tsp
  10. Black pepper powder – 1/8 tsp
  11. Tomato,chopped – 3/4 cup(2 small or 1 large)
  12. Hot Water -1/2 cup (or as required)
  13. Thick coconut milk – 1/2 cup
  14. Kasuri Methi – 1 generous pinch
  15. Salt – to taste
  16. Coconut oil – as required

For Marination:

  1. Kashmiri chili powder – 1 and 1/2 tsp
  2. Black pepper powder- 1/2 tsp
  3. Turmeric powder- 1/4 tsp
  4. Coriander powder- 1/4 tsp
  5. Lemon Juice- 1 tsp
  6. Ginger Garlic paste- 3/4 tsp
  7. Water- as required
  8. Salt – to taste


  • In a bowl combine together all the ingredients listed under ‘for marination’ to form a thick paste.Rub this onto the fish and set aside for about 15 minutes.Heat oil in a pan and shallow fry the fish,turning sides once in between until 3/4th done.

  • Drain and set aside.Transfer 2 to 3 tsp of the remaining oil into another pan.

  • Add onion , green chilies , curry leaves and ginger garlic paste and saute until golden brown over medium flame.  

  • Reduce the flame to low ,add kashmiri chili powder,coriander powder,turmeric powder,garam masala powder and black pepper powder along with 1 or 2 tbsp water.Stir continuously to avoid burning.Saute until oil starts to separate or until masala starts to leave the sides of the pan.

  • Now add tomato and mix well.Cover and cook until tomato turns mushy over medium flame.(Stir in between to avoid burning)

  • Once the masala is cooked well and starts to leave the sides of the pan,add 1/2 cup hot water and salt to taste ,mix well and bring it to a boil.

  • Add the coconut milk and kasuri methi ,stir well until combined.

  • Add  the  fried fish and gently swirl the pan to evenly coat the fish with the masala.Bring this to just under a boil ,over medium low flame.Add more curry leaves ,if desired and switch off the flame.Serve with rice or chapathi.

    • Notes.
      • Use king fish,pomfret,pearl spot or any firm fish. 
      • Adjust the spice level according to your taste.
      • 1 cup equals  250 ml

                  You Might Also Like

                  No Comments

                  Leave a Reply