Authentic Thrissur-Style South Indian Fish Curry Recipe 

When you think of Kerala, you instantly imagine lush greenery, backwaters, and, of course, mouth-watering food. One dish that truly defines the culinary heart of Kerala, especially Thrissur, is the South Indian Fish Curry. Bursting with bold spices, tangy tamarind, and the freshness of coconut oil, Thrissur-style fish curry is a soul-satisfying experience that every foodie must try! Today, I’m sharing an authentic recipe passed down through generations in Thrissur households. Trust me, this is not just food — it's a whole emotion.  ❤️

🛒 Ingredients You’ll Need:

• Fresh Fish (Mackerel) – 500g
• Tamarind (Kudampuli or Malabar Tamarind)—3–4 pieces
• Shallots—10-12, finely crushed
• Ginger—1-inch piece, finely crushed
• Green chilies—2-3, slit
• Curry leaves—a handful
• Coconut oil—2-3 tablespoons
• Turmeric powder—½ teaspoon
• Red chilli powder—2 tablespoons (adjust as per your spice preference)
• Salt—to taste
• Water—as needed
• Grated coconut—3 cups

 Preparation Method:

Step 1: Soak the Tamarind

• Soak the kudampuli in a cup of warm water for about 15-20 minutes to release its flavors.

Step 2: Make the Coconut Milk

• Take a mixer jar, put the grated coconut in the jar, add ¼ cup of normal water to it and extract the thick coconut milk.
• Strain the coconut milk and keep it aside.
• Again, add the same coconut to the mixer jar after extracting the thick coconut milk, add 2 cups of water, and extract the second coconut milk and strain it.

Step 3: Cooking the curry.

• In an earthen pot (chatti) or a heavy-bottomed pan, add crushed ginger, shallots, green chillies, soaked kudampuli with the water, curry leaves, turmeric powder, red chilli powder, and salt.
• Mix the ingredients with your hands.
• Add the second coconut milk to the earthen pot or pan in which we had mixed the ingredients and stir it with a ladle.
• Put the pot on the stove in simmer for 5 minutes.

Step 4: Adding the Fish

• Gently slide the fish pieces into the bubbling gravy.
• Cover and cook on a low flame for 8-10 minutes or until the fish is cooked through and tender.
• Add the thick coconut milk we had taken first, and within 2 seconds, turn the stove off.
• Taste and adjust salt.

Step 5: Final Touch

• Once done, take 10 shallots and thinly slice them.
• Put a pan on the stove and pour some coconut oil into it
• When the oil heats, add the shallots to the oil until they turn brown.
• Then add curry leaves and a little Kashmiri chilli powder to the shallots and pour the mixture into the curry. 

 Tips for That Perfect Thrissur Fish Curry

• Earthen pots (chatti) enhance the taste significantly. If you have one, definitely use it.
• Coconut oil is non-negotiable for authentic flavor!
• Let the curry sit for a few hours (or even overnight)—it tastes even better as the flavors deepen.
• After adding thick coconut milk, don’t let the curry boil.

 Why Thrissur’s Fish Curry Is Special

Thrissur adds a slightly fierier kick compared to other regions. Combining kudampuli’s tanginess with the heat of the red chillies creates a beautifully balanced curry that's spicy, tangy, and full of flavor. Every family has their tiny twist — some add a bit of roasted coconut paste, while others keep it light and broth-like. Either way, every spoonful is pure bliss!

If you love South Indian food, this fish curry is a must-try!
Have you ever tasted fish curry in Thrissur or tried making it yourself? Share your experiences in the comments below!  🐟💬

Until next time, happy cooking! ✨