Wednesday, November 14, 2012

Thrissur Style Fish Curry in Coconut Milk

My mommy taught me how to cook our Thrissur style fish curry with coconut milk when she came over here for vacation this summer. It is my favorite fish curry ever...!! This fish curry is traditionally made in Manchatti or clay pots. I had to wait almost 5 years to get a Manchatti and some kodam puli and so my favorite fish curry.. :( This same recipe can be made with shrimp or fish. Fish tastes much better. Fish pieces with bone in, even better.. ! So here's her recipe.. Drool Drool...!! 


1. Fish/Shrimp  - 1 lbs
2. Ginger - Chopped lengthwise 1 tbsp
3. Shallots - Chopped lengthwise 1/2 cup
4. Green chillies - Chopped lengthwise 3-4
5. Red chilli powder - 2 tsp
6. Turmeric powder - 1/2 tsp
7. Coriander powder - 2 tsp
8. Fenugreek powder - 1/4 tsp
9. Coconut oil - 2 tbsp
10. Coconut milk - 1 cup
11. Shallots (For garnish) - Finely chopped 5-6
12. Curry leaves - 1 sprig
13. Salt - To taste
14. Kodam puli - 2-3 pieces


1. Soak the cambodge in a little warm water
2. Heat the coconut oil in the clay pot. Once hot, add the ginger, green chillies and shallots. 
3. Add a pinch of salt. Saute for 1-2 minutes. 
4. Add red chilli powder, turmeric powder and coriander powder. Saute for another 2 minutes. 
4. Add 1 cup of water and cambodge and bring to a boil. 
5. Add the fish/shrimp to the boiling water. Close the pot and cook for 15-20 mins on medium heat until the fish/shrimp is cooked. 
6. Bring the heat down to a low and add the coconut milk. 
7. Add the fenugreek powder, mix and remove from the heat. 
8. Fry the shallots in a little oil. Once they are browned, add to the fish curry. Garnish with curry leaves. 
9. Serve with warm rice. 

Tip: You might want to remove the cambodge from the curry, after an hour or two if it has reached the desired sourness . Fish curry becomes tastier the more it stays in the clay pot. Its best cooked the day before. 

Enjoy! :D


  1. love your curry...just made it for lunch nd its yummyyyy...thanx


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