Go Back

Servings 2


  • 250 gms Fish cut into small cubes(use any firm fish,see notes)
  • 1 cups Onion sliced
  • 3/4 cup Shallots sliced
  • 1 or 2 Green chilies chopped
  • 1 and 1/2 tsp Ginger and garlic crushed
  • 2 sprigs Curry leaves
  • 1/2 to 1 tsp Kashmiri chili powder
  • 1 tsp tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1/2 cup Tomato finely chopped
  • Black pepper powder freshly ground,to taste
  • Salt to taste
  • Coconut oil/vegetable oil as required
  • Water as required

For Marination

  • 1/2 tsp Black pepper powder
  • 1/2 tsp Kashmiri chili powder
  • 1/4 tsp Turmeric powder
  • 2 tsp cornflour
  • 1/2 tsp garam masala
  • 1 tsp ginger garlic paste
  • 1 tsp Lemon juice
  • Salt to taste


  • In a bowl add the fish and the ingredients listed under'for marination' and mix gently until evenly coated.Set aside for about 1o to 15 minutes.
    Heat oil in a pan and shallow fry the marinated fish until golden brown on all the sides.
  • Drain on to a kitchen towel and set aside until required.(remove excess oil from the pan)In the same pan add onion,shallots,green chilies,ginger garlic,curry leaves and salt.
  • Saute until onion turns golden brown over medium flame.Reduce the flame to low,add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Sprinkle 1 or 2 tsp of water to avoid burning.Cook over low flame ,stirring continuously until masala starts to leave the sides of the pan.
  • Next add the chopped tomato and mix well.Cook stirring often until the tomatoes have cooked down completely.
  • Next add the fried fish , black pepper .Add more salt if required.Mix gently until the gravy evenly coats the fish.
    Serve warm with rice/chapathi/kerala porotta.


Use any firm fish like kingfish,hamour,cobia/motha etc