Tomato Fish Curry



I first tried this curry from a Lakshmi Nair cookbook when I was hit by the cooking bug.  Lakshmi Nair is an iconic name among Malayalees. I guess you can credit her show on TV that made Malayalee housewives move out of the cocoon of cooking only Keralite dishes and trying out variety in food – and that list includes my umma as well, somebody who hates to try something new. 🙂 Every household would have at least one of her book as a reference if they want to try something new. From whatever I have tried from her books, you can follow the recipe without making too many adjustments and it comes out really good. I already have a few recipes on the blog which is courtesy of her:


Potato Tomato Masala

Chicken Kadai

Mutton Thengapaal Curry

Simple Butter Chicken

Cabbage Capsicum Masala


Somehow anything with lot of tomatoes grab my attention. I don’t know why. I love the sweet and tangy flavor it gives to any gravy or dish, even though, sometimes it can be overwhelming. But then there is sugar to balance it out, if needed that is! 😉 I have heard that tomatoes are not good for people with uric acid problems, and since HD has it in small amounts, I try to limit tomatoes in my cooking. But for this dish, the tomatoes are what brings around all the flavor. It is so easy to cook and by the time you are done with the cooking, the tomato masala beautifully coats up the fish and tastes amazing. I have used king fish to make this but you can use any fleshy fish cut to steaks to make this masala. This tomato fish curry is apt to serve with a simple plain rice, like the Masala Rice, or with some soft chapathis! Off to the recipe…




5.0 from 1 reviews
Tomato Fish Curry
Prep time
Cook time
Total time
Recipe type: Fish
Serves: 3
  • ½ kg king fish pcs
  • 2 tbsp oil
  • 6 shallots, peeled and chopped
  • 1 small pc ginger, chopped
  • 2 green chillies, slit
  • 1 sprig curry leave
  • 2 large tomatoes
  • 1 tsp red chilli powder
  • ½ tsp Kashmiri red chilli powder
  • 2 tsp coriander powder
  • ½ tsp turmeric powder
  • ¼ tsp cumin
  • ¼ tsp fenugreek
  1. Grind the ingredients under "for grinding" and set aside.
  2. Heat oil in a saucepan. Briefly fry the shallots and ginger till the raw smell is gone.
  3. Add the ground paste and chillies and saute till the raw smell is gone.
  4. Add the fish and toss it up to coat well. Sprinkle salt and cook on low flame till the fish is done. Add a sprinkle of water if required.
  5. Add the curry leaves and switch off. Serve warm as side for rice or chapathis.



    • Rafeeda AR says

      She is only well known in Kerala… so there is no surprise you haven’t heard of her… 🙂 Thank you so much Nava…

    • Rafeeda AR says

      Yes, her bread and jam pudding is quite famous, I remember… Even umma used to take a lot of interest in her shows and she used to make variety on Fridays, hehe… Thanks a lot Famidha…

  1. says

    I haven’t heard of the celebrity chef you were talking about… But guess what I learnt it today. That’s what matters right ? Getting new knowledge…

    This fish curry looks absolutely delicious and I would really love to try it at home. Thanks for sharing.


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