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Hi foodies. Here i came with an outstanding fish recipe.  South Indian Restaurant style whole fish spicy gravy. If you are a fish lover, you must try this recipe. A very easy whole fish recipe with only handy ingredients and i guarantee it will not go wrong even in your first trial. Poratta with spicy fish curry, all time favorite for most of the people in Kerala, India. This special curry is a very fine combo specially with Indian parotta, i prefer. So try this once and am sure you will crave this more. Hope you all love my special recipe with fish. Try it and do let me know...Enjoy!!


Fish                             -mackerel(2 big nos)

Onion                          -4 nos, medium sized, chopped very finely
Tomato                        -2 big nos, chopped finely and crushed ( tamarind is not used for this recipe. so add tomato accordingly)
Ginger garlic paste    -2 tsp
Green chilly                -1
Turmeric powder       -1 tsp
Coriander powder      -2 tbsp
Kashmir chilly powder- 2 tbsp (i need less spicy only, but it gives red color to the curry . for more spicy you can add 1 tbsp more)
Fenugreek (uluva)         -1 tsp, powdered
Curry leaves 


  • Clean the mackerel well and make 4 slits gently on both sides (if it is a big sized mackerel).
  • Marinate it with a pinch turmeric powder and salt. Shallow fry both sides for 3 minutes only on a medium flame.(do not use more oil for shallow frying and do not marinate the fish with more spice. Fry only 3 minutes). Set aside. 
  • Heat oil in a non stick vessel or any deep bottomed vessel.
  • Add  finely chopped onion to it and saute until it turns brown.
  • Then  add  ginger garlic paste, green chili.  Saute for few seconds .
  • Now add the chopped and crushed tomatoes (crush it with hand very well in a bowl) and add this with onion and mix well .Close the lid . Let it cook until the oil separates..
  • And now  add turmeric powder, coriander powder, kashmir chilly powder, and salt to this mixture. Mix well . Let it cook for few minutes.
  • Add 1 cup of hot water and cook until a thick gravy (for 5 minutes).
  • When it boils the oil floats on the top,add fenugreek powder to it and mix very well and then put the half  fried fish  and again cook for another 5 minutes in a low flame.
  • Rotate the vessel occasionally instead of stirring the gravy. 
  • In another pan heat 2 tsp of oil. Add sliced small onion and curry leaves and fry till golden. When done pour this on the top of fish curry.
  • Serve hot with Indian porotta, poori chappathi, dosa and so on..

This post first appeared on Easy Dessert And Vegetarian Recipes | Fish Recipes - AYESHA'S KITCHEN, please read the originial post: here

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