Kerala Fish Curry Kairali

Fish Curry Kairali ( for salt water fish)

Serves 4

Fish 1 lb Onion- 1/4, cut into small pieces
Garlic-5-6 cloves, finely chopped Ginger - 1", finely chopped
Green chilli-3, cut into half (long). Shallot 1 big, cut into small pieces
Tomato-1 big, cut into small pieces Tomato puree 4 spoon
Uluva powder 1 pinch Tamarind 1/3 spoon (use tamarind concentrate)
Salt as needed. Curry leaves optional.
Oil 3 spoon Mustard seed 1/4 spoon.
Fish masala 4 spoon.


  1. Heat oil, fry mustard seeds, add onion, shallot, garlic, ginger, green chilli, and curry leaves, and stir for a few minutes.
  2. Then add tomato, and tomato puree, stir, and then add uluva powder, salt, and fish masala. (Use Kerala Fish masala; if you dot have it, add 2 spoon [fine] coriander powder, 1-1.5 spoon chilli powder, 1/4 turmeric powder, and 1 pinch more uluva powder.)
  3. Stir, and then add 1/2 cup of water and tamarind. When it boils, add the fish pieces, stir slowly, then cover it and cook on low-medium heat.
  4. Stir once a while until cooked (be careful not to break the fish pieces).
Note : To clean fish nicely, put the fish pieces in cold water, add 1/2 cup of salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15 minutes. It will take away the smell and the bad taste of fish.
Nutrient Composition Per Serving
Energy (Kcal) 147 Carotene( µg ) 90.43
Protein (g) 19.8 Vitamin C (mg) 69
Carbohydrate (g) 4.96 Mg (mg) 18.93
Fat (g) 5.31 Na (mg) 3.31
Fibre (g) 54 K (mg) 42.61
Minerals (g) 1.92 Mn (mg) 0.227
Calcium (mg) 241.83 Zn (mg) 0.29
Phosphorus (mg) 349.5 Cr (mg) 0.007
Iron (mg) 1.46