How to make Fish Curry-SK Khazana -

Simple to make but rich in taste – this fish curry should be had with steamed rice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret darnes, Turmeric powder (हल्दी का पावडर)

Cuisine : Kerala

Course : Main Course Seafood

Fish Curry-SK Khazana

Fish Curry-SK Khazana Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Fish Curry-SK Khazana Recipe

  • Pomfret darnes 8-12

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chillies slit 2

  • Ginger cut into thin strips 1 inch

  • Fresh coconut 1 cup

  • Sour yogurt 1 cup

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Coconut oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Dried red chillies broken 2

  • Curry leaves 10-12


Step 1

Take fish darnes in a bowl. Add turmeric powder, chilli powder, green chillies and ginger strips, mix and set aside to marinate for 15 minutes.

Step 2

Heat sufficient water in a non-stick pan. Add marinated fish pieces and bring it to a boil.

Step 3

Blend together coconut, yogurt and cumin seeds to a fine paste.

Step 4

Add the paste and salt to the fish, mix well and cook till the fish is fully done.

Step 5

Heat coconut oil in a small non-stick tempering pan. Add mustard seeds, fenugreek seeds, red chillies and curry leaves and sauté till the seeds splutter.

Step 6

Add the tempering to the fish curry and mix well.

Step 7

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.