Travancore Coconut Fish Curry

During my trip to India in May, I had the opportunity to rediscover some of my old favourites. One of which is, Travancore coconut fish curry the combination of coconut, fish, the subtle hint of spice and the echo of dried Garcinia Cambogia (kudam puli), is a treat for all seafood enthusiasts.  

Traditionally made in a clay pot known as a meen chatti (fish pot), adds to the flavour of the curry. If you do not have this, you can always make it in a saucepan.


500g King Fish (or any firm fish)
1 ½ tablespoon of coconut oil
¼ mustard seed
6 Shallots (sliced)
14 curry leaves
½ cup of desiccated coconut
1 ½ tablespoon of ginger garlic paste
2 teaspoons of turmeric powder
3 green chillies
2 pieces of Garcinia Cambogia (kudam puli)


 1. First cut the fish into small pieces - marinate it with ½ teaspoon of turmeric powder and a pinch of salt.
  2. Take the two pieces of puli and soak it in hot water. Wash it till the water runs clear.
 3. In a blender - add the desiccated coconut, 1 green chili, ginger and garlic paste and 1  teaspoon of turmeric powder. Pulse it until it is blended.

  4. To start heat the coconut oil and put the mustard seeds into the oil. 
  5. Once the mustard seeds pop, add the curry leaves and the shallots.
 6. Sweat the shallots till it is slightly brown, after this stage you need to add the coconut  mixture.
 7. Pour ¾ cup of water and add the pieces puli into the sauce, let this boil for couple of  minutes.
  8.  Now add the pieces of fish.

  9. Once this is done, you need to make sure that you do not stir it with a spoon. Although it is  a firm fish, it can still crumble. 
 10.  Let it simmer for 8-9 minutes occasionally take swirl the saucepan/ clay pot, rather than stirring it.

Thats it... Serve it with basmati rice. 


  - You can also use prawns or pomfret for this recipe.

Hope you try this recipe and if you do, please share it with me. Post it on Facebook/ Instagram with the hashtag #misstgeorge.

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