Koffer aka Sea Bream Fish polichathu (Ernakulam style)



  1. Sea bream fish– 500 grams (i.e.3 medium numbers)
  2. Coconut oil – 2 tbsps.
  3. Shallots- 1 cup; thinly sliced
  4. Ginger – 1 tbsp; julienned
  5. Greenchillies – 1 number; slit
  6. Curryleaves- a few
  7. Turmeric powder – 1/4 tsp.
  8. Kashmiri chilly powder – 1/2 – 3/4 heaping tbsp.
  9. Fresh Thin coconut milk/Moonampaal – 1.5 cups
  10. Fresh medium coconut milk/Randaampaal –1 cup
  11. Fresh Thick coconut milk/Onaampaal –1 cup
  12. Tomato – half of a medium tomato; cut into bite size cubes
  13. Salt to taste


  1. Make gashes on the fish and keep aside.
  2. Heat 2 tbsps. of coconut oil in a manchatti & add the sliced shallots, curry leaves, slit greenchillies and chopped ginger. Saute till the shallots turn brown . Add turmeric powder and kashmiri chilly powder & fry on low heat for a minute.
  3. Add the thin coconut milk or moonampaal and salt. Bring the mixture to a rolling boil.
  4. Slide in the fish pieces & cook on low heat for 5 minutes ; keep the manchatti partially covered. After 5 minutes, flip the fishes and cook for 5 more minutes on low heat.
  5. Add the randaampaal and cover cook for 10 minutes or till the gravy turns thick.Throw in the tomato cubes and cook further for 5 more minutes.
  6. Add the thick coconut milk, salt if needed, a few more curry leaves and remove from heat.
  7. Serve this curry hot with rice.
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