Bangalore-Style Fish Curry (Kerala Coastal Touch)

There’s nothing like a fresh, flavour-packed fish curry that instantly takes you to the coast. At Mastyamart, you get access to a wide variety of fresh fish in Bangalore, sourced and cleaned for convenience.

This recipe is inspired by Kerala-style curry but adapted for Bangalore kitchens — bold, spicy, and rich with coconut flavours.

Whether you’re cooking with Seer Fish (Anjal), Pomfret, Rawas, or fresh prawns, this recipe works beautifully with most of the varieties available at Mastyamart.

Best Fish Options from Mastyamart

You can make this recipe with:

• Seer Fish (Anjal / Surmai)
• Pomfret (White/Black)
• Rawas (Indian Salmon)
• King Fish varieties
• Fresh Prawns (Chemmeen)
• Anchovies (Nethili)
• Catfish / Koori

Ingredients

• 500g fresh fish (cut & cleaned)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 onions (sliced)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 2 tbsp chilli powder
• 1 tbsp coriander powder
• ½ tsp turmeric
• 1 cup coconut milk
• Tamarind water (small lemon size)
• Salt (to taste)

Preparation Steps

1. Heat coconut oil in a pan. Add mustard seeds and curry leaves and let them crackle.
2. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
3. Add turmeric, chilli powder, and coriander powder. Mix well and cook briefly.
4. Add chopped tomatoes and cook until soft. Pour in tamarind water to create a tangy base.
5. Gently place the fish pieces into the curry. Avoid stirring too much to prevent breaking the fish.
6. Add coconut milk and let the curry simmer on low flame for 8–10 minutes.

Pro Tips

• Use a clay pot for authentic taste
• Let the curry rest for 2–3 hours before serving for deeper flavour
• Works best with oily fish like Seer Fish and Rawas
• For prawns, reduce cooking time to avoid overcooking

Serving Suggestions

• Hot steamed rice
• Appam
• Dosa
• Kerala matta rice