South Indian Fish Curry- courtsey Master Chef Australia

200 grams Fish fillets cut into cubes
3 big onion cut into julians
2 tbsp olive oil (original recipe - peanut oil)
1 tsp cumin seeds
4 green cardamom
1 mace
5 whole black pepper corn
1/2 tsp saunf/ aniseed
1/2 tsp cumin seeds
3-4 cloves
2 cinnamon
20 curry leaves divided into two portions
1/4th cup palm sugar
2 tsp tamarind pulp mixed with 1 glass of water
2 tbsp ginger garlic paste
1 tbsp turmeric powder or fresh turmeric ground to paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
salt to taste
2 tbsp coriander leaves chopped
1/2 cup coconut milk

Method to cook:

Heat oil in a flat pan.
Add aniseed, cumin seeds, green cardmom, cinnamon, cloves & black pepper corn .
Cook spices in oil for 1 min. Add half of curry leaves, ginger garlic paste, turmeric powder and onion.
Cook till onion turns brown.
Add coriander powder, cumin powder, red chili powder and tamarind water.
Add palm sugar and bring it to boil.
Add fish cubes, salt to taste. Cover and cook for 7-8 minutes.
Open the lid, add rest of curry leavesm coriander leaves and coconut milk.
Gently stir or shake the utensils so that fish doesnt break.
ENjoy with Roti/ Rice or Kerela Paratha


  1. Very delicious and inviting looking fish curry. Wonderfully prepared.

    Hamaree Rasoi

  2. Slurp,mouthwatering fish curry,truly inviting..

  3. I love this recipe, thank you.