Kodavas (Coorgs, in south-west Karnataka) have their own culinary taste. However, the traditional way of cooking has, of late, to a considerable extent, been corrupted. Here is the time-honored conventional way of preparing fish curry. This curry suits equally well to eat along with rice preparation as well as roti, chapatti, etc.


    Karnataka, India
    7 people made this


    • 1 kg fish (mackerel or sardine or pomfret or prawn or similar)
    • 2 tablespoon red chili powder
    • 3 tablespoon turmeric powder
    • 2 onions, medium size
    • 2 tablespoons Jeera (cumin seeds)
    • 1 tablespoon black pepper corns
    • 2 tablespoons coriander seeds
    • ½ teaspoon mustard
    • ½ coconut (medium size)
    • 1 pod garlic (medium)
    • ½ inch ginger
    • 2 tablespoon black vinegar (Kachanpuli) or tamarind paste
    • 1 green chili
    • Salt to taste
    • 2 tablespoons of cooking oil


    1. If mackerel is being prepared, cut each into two pieces. Make a few cuts on the surface so that while being marinated, the spices enter in.
    2. Take the fish in a bowl and add 1 ½ tablespoon turmeric powder, 1 tablespoon black vinegar or tamarind paste, 2 teaspoon salt and 2-3 cups of water and mix thoroughly to clean.
    3. Throw the water out and rinse twice with fresh water.
    4. Marinating: Take the cleaned fish in a bowl. Add chili powder, remaining turmeric, 1 table spoon black vinegar or tamarind paste and salt to taste. Mix well and keep aside.
    5. Preparation
    6. Roast separately 2 tablespoons of cumin seeds, 2 tablespoons of coriander, 1 tablespoon of Black pepper and ½ teaspoon of mustard.
    7. Grind the roasted ingredients along with coconut, garlic and ginger, adding a little water, to a fine paste.
    8. Add coarsely cut onions and green chilies to the paste in the jar and inch 2-3 times.
    9. Cooking: Heat 2 tablespoon of cooking oil in a kadai (thick, circular, and deep cooking-pot)
    10. Add the masala paste and 1 ½ cup water and heat.
    11. When starts to boil, add the marinated fish and continue cooking.
    12. Add ½ to 1 cup of water as required. Add salt and vinegar or tamarind paste to taste if needed.
    13. Cook for about 15 minutes.
    14. The fish curry is ready to serve.


    1. Adding turmeric powder removes the smell of the fish. 2. The roasted masala powder may be prepared in large quantities and stored in air-tight container to be used whenever fish curry is prepared.

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    Reviews in English (2)


    Will try in India. :-)  -  28 Mar 2014


    This is the way fish curry is prepared in the true Coorg(Kodava) style!  -  28 Mar 2014