Nothing can beat the taste of fresh kingfish cooked in delicious coconut milk and tempered with shallots to enhance the flavour. A typical kerala dish. Do you agree? I rarely cook fish, for the simple reason that I rarely get fish. When it comes to buying fish, my normally active HD becomes the most lazy person around… And when it comes to my bro, he don’t eat fish, so he don’t buy fish. As simple as that. So let’s get on with the preparation. I believe the king fish should be prepared fresh. Once it’s freezed, it won’t give the same taste as that of the fresh. This curry is best with hot rice. It also goes well with pathal(oroti) or rice pancakes.



Kingfish – 1/2 kg

Coconut – 1, grated

Raw mango – 1, cut into small pieces

Green Chilli   –   2

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt – to taste

For tempering

Coconut oil – 1/2 cup

Fenugreek seeds – 1/2-3/4 teaspoon

Mustard seeds – 1 teaspoon

Shallots – 1 cup, finely chopped

Curry leaves   –   2 twigs

Red chilli powder   –   1/2 teaspoon



Blend coconut along with turmeric powder, red chilli powder, green chilli and 2 cups of warm water.

Strain the milk and reserve it for later use. This is the first milk.

Blend the strained coconut again with 2 cups of water.

Strain again and we’ll get the second milk.

Pour the milk in a claypot or any other vessel of your choice.

Add mango cuts and boil it. Add some salt.

When it boils, add fish and cook for 10-15 minutes.

When the fish gets cooked, add the first milk and let it just boil. Adjust the salt.

Turn of the flame.

For tempering, heat oil n a small pan.

Add fenugreek and mustard seed and let it splutter.

Add chopped shallots and fry for a minute.

Then add curry leaves and red chilli powder.

Mix well and transfer it to the fish curry.

Cover the curry for 5 minutes before mixing.

Serve hot with rice or rice pancakes.






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