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Kokum Fish Curry
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Kokum Fish Curry

a Kerala style fish curry
Total Time50 mins
Course: Fish
Cuisine: Indian, Kerala
Servings: 4


  • 1 lb. white fish fillet I used mahi mahi
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • 4 pieces of kokum
  • ½ teaspoon fenugreek
  • 3 dried red chiles
  • 2 tablespoons oil
  • ½ teaspoon mustard seed
  • 1 sprig curry leaves
  • 1 finely chopped onion
  • 2 finely chopped garlic cloves


  • Toss fish with half of the turmeric and salt. Leave to marinate for 15 minutes.
  • Soak kokum in ½ cup of warm water.
  • In a dry skillet, toast fenugreek and chiles until fragrant. Using a spice/coffee grinder, grind to a fine powder
  • In a skillet, heat oil. Add mustard seed. After a few seconds, add curry leaves, onion and garlic. Saute until onions are translucent.
  • Add fenugreek chile powder. Add kokum with its water plus 1 cup water and bring to a boil. Reduce to a simmer and cook for 20 minutes.
  • Add fish and simmer until cooked through, about 10 minutes.
  • Taste and adjust salt, if necessary.
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