Tamarind-coconut fish curry


This fish curry was originally prepared at the tribal households in Wayanad. Unlike the regular fish curry, tamarind leaves are used in this for the sourness. Here is the recipe of the special fish curry with tamarind leaves and coconut milk.


750 gm fish

½ cup first extract of coconut milk

4 cups second extract of coconut milk

4 tbsp coconut oil

6 green chillies

A palm full of tamarind leaves

7 bunches curry leaves

6 cloves garlic

1 tbsp ginger (finely chopped)

5 tbsp shallots (finely chopped)

1 tomato

Pinch of fenugreek

Pinch of black pepper corns

1 ½ tsp coriander powder

Salt as required


Heat coconut oil in an earthen vessel and add some fenugreek seeds

When the fenugreek seeds pop, add the black pepper corns

Into it add crushed ginger and garlic and sauté

Add shallots and sauté well

In a blender add the tamarind leaves, curry leaves and green chillies

Grind it into a fine paste

Add the tamarind leaves-curry leaves paste into the sautéed mixture

Add coriander powder and salt as required

Mix well

Into it add the second extract of coconut milk and allow the gravy to boil

When the gravy begins to boil, add the cleaned fish pieces (tuna)

Rotate the earthen vessel to mix everything well

Add the first extract

When the curry begins to boil, lower the flame

Add the diced tomato and some more curry leaves

Pour some fresh coconut oil over the curry before turning off the flame.


Do not stir the fish curry after it is cooked as it may break down the fish pieces.

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