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Easy Fish Curry

Cinnamon Powder, Red Chili Powder, Turmeric Powder -

Easy Fish Curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Note: All ingredients in blue is available at


 Ingredients Quantity
ALCO Turmeric Powder 1 tsp
ALCO Cinnamon Stick 2 inches
ALCO Red Chili Powder 1/2 tsp
ALCO Kasoori Methi (dried fenugreek leaves) 1/2 tsp
Salt As needed
Tamarind paste 2 tsp 
Onions 6 small
Garlic & ginger paste 3 tsp 
Curry leaves 30
Coconut milk 3 x 400 ml
Coconut oil 4 tbsp.
Monkfish tails (skinned and boned) 1kg


  1. Peel and roughly chop the onions. Soak the fenugreek leaves in a tablespoon of hot water. In a large wok or saucepan, bring the oil to heat on high. When it sizzles around a hot spoon, toss in the cinnamon stick, chopped onions and ginger garlic paste and sauté for 10 minutes until the onions are soft and golden.
  2. Next, add the curry leaves, ALCO Turmeric Powder and ALCO Red Chili Powder and sauté for another five minutes.
  3. Then stir in the coconut milk, tamarind paste and ALCO Kasoori Methi (along with the water they are soaking in) and cook for about 10 minutes on a medium to low heat.
  4. Meanwhile, cut the monkfish into large bite-sized cubes. When the time is up on the curry, drop the pieces in, cover and simmer for a couple of minutes until the fish turns opaque white and oil floats to the surface of the curry. Serve Kerala style Fish Curry immediately with steaming hot basmati rice.
  5. You can make the sauce well in advance, freeze it for a month or store it in the fridge in an airtight container for up to day days, dropping the monkfish in just before you serve it.

- Recipe By Mallika Basu