Thiruvananthapuram style fish curry with drumstick



  1. Fish – 500 grams; cut into 1″ cubes
  2. Drumstick – 1 number; slit into half from the middle and cut into 2″ pieces
  3. Thondan mulaku – 2 numbers; slit
  4. Green mango – 5 to 6 two inch pieces ( I used 2 medium pieces of kokum instead)
  5. Water – 2 cups
  6. Coconut oil – 1 tbsp.
  7. Curry leaves – a few
  8. Salt to taste

For the coconut paste:-

  1. Kashmiri chilly powder – 1.25 heaping tbsp.
  2. Coriander powder – 1 heaping tbsp.
  3. Turmeric powder – 1/2 tsp.
  4. Grated Coconut – 1.5 cups
  5. Shallots – 5 numbers
  6. Fenugreek/Uluva – 1/4 tsp. ; roasted and ground
  7. Curry leaves – 2 or 3 numbers


  1. Dry roast the coriander, turmeric and chilly powders for a minute on low heat.
  2. Grind the grated coconut along with the roasted fenugreek powder, shallots, curry leaves and the roasted spice powders to a very smooth paste adding little water. Transfer this paste to  a meenchatti.  Add the fish pieces, salt, drumstick pieces, chillies, green mango and water and mix with hand.
  3. Bring the mixture to a rolling boil. Partially cover cook on medium low for 20 minutes. Finally add 1 tbsp. of coconut oil and curry leaves and remove from heat.
This entry was posted in Lakshmi Nair recipes, Seafood, Traditional Kerala dishes. Bookmark the permalink.

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