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recipe for Kerala fish curry / Kallu shappu meen curry

Kerala fish curry / Kallu shappu meen curry

Kallu shappu are a very sought after and dominant part of Kerala culture. Try Kerala fish curry / Kallu shappu meen curry from kallu shappu.
5 from 2 votes
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Course: Main Course
Cuisine: Indian, kerala cuisine
Keyword: Kerala fish curry / Kallu shappu meen curry
Prep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 27 minutes
Servings: 4 people
Calories: 160kcal
Author: Sumith Babu


  • 1/2 kg Fish (vatta / bluefin trevally) cut into medium size pieces
  • 1/4 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 2 inch piece ginger (chopped)
  • 6 cloves garlic (chopped)
  • 2 green chilli slit
  • 2 sprigs curry leaves
  • 2 tsp kashmiri chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 20 gms kudampuli/ kokum
  • 1/4 tsp asafoetida
  • water (to cover the fish in pan)
  • 2 tsp coconut oil
  • salt (to taste)


  • Soak kokum in water.

  • Heat oil in a pan.

  • Add mustard seeds and let it splutter and add fenugreek seeds and sauté for few seconds.

  • Add ginger, garlic, green chillies and curry leaves. Sauté for a few minutes.

  • Reduce flame to low and add kashmiri chili powder, coriander powder and turmeric powder.

  • Add kokum. Cook over low flame.

  • Add water and salt to taste. Bring to boil and add fish, cover and cook until done and gravy turns thick.

  • Add asafoetida and 1 tsp coconut oil. Gently swirl the pan and switch off the stove. Kallu shappu meen curry is ready.


Calories: 160kcal | Carbohydrates: 5g | Protein: 26g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 158mg | Potassium: 415mg | Fiber: 2g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 24mg | Vitamin E: 1mg | Calcium: 32mg | Iron: 1mg