Kerala Fish Curry By Indu Nair

When you look for a magnificent “meen” (fish) recipe, this can come to your rescue!

Indu Nair is a creative entrepreneur — an ex-corporate girl — now the owner and founder of her brand InduDiva, which deals in eclectic  handmade fine silver jewellery and curated handloom sarees.Popularly and affectionately known as BongMallu, Nair by birth , but Bong in spirit. Born and raised in Calcutta (she is the 3rd generation of her family to be in Calcutta) , now lives in her karmabhoomi – Mumbai. Loves trying out her grandmother’s recipes (traditional Kerala ) and not great at documenting then , but it’s WIP 🥰 . She is a foodie , textile aficionado , handicraft enthusiast.




  • Fish – cleaned and cut into pieces – 1 kg
  • Ginger – 1 piece , 2″ approx
  • Tomato – 1
  • Kokum (Kudampuli in Malayalam) – 3  pieces
  • Shallots – 8 , sliced
  • Curry leaves 3 small stems
  • Coconut oil I.5 tbsp
  • Fish Masala 1 heaped tbsp (Eastern / Nirapara / Double Horse is what I prefer the most. Available in South Indian shops or online )
  • Add Nirapara fish masala and coconut oil to fish pieces and keep aside for about 20 min.
  • In a pan (I use only cast iron or clay) , heat coconut oil and sauté ginger (cut into long strips , sliced shallots , curry leaves for a couple of minutes till shallots turn golden brown .
  • Meanwhile , take a level gap of Fish masala and mix with a tsp of water to make a paste. Mix this paste in the heated pan with the sautéed ginger , shallots etc .
  • After a couple of minutes ,  add the coated fish pieces and sauté until the masala is thoroughly mixed. Now add a cup of water and bring it to boil .
  • Then add chopped tomatoes , kokum pieces and salt and keep covered and cook on low flame for 5 to 8 minutes or until the fish is cooked . After about 5 min , you may turn the fish pieces over .
  • Once done , pour 1 tap coconut oil over the fish pieces and serve hot with steamed white rice /red Matta (unpolished)  rice