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Pepper Fish Gravy- Guest Post

Pepper Fish Gravy
Prep time
Cook time
Total time
A flavourful and elegant blend of black pepper corns,pearl onions and coconut milk , which can be served as a great side dish for Chapatis or any kind of Rotis.
Recipe type: Curry
Cuisine: Taste of Kerala
Serves: 4 People
  • Fish(Preferably fleshy ones) : 3 to 4 pieces
  • Pearl Onions : 4 to 5
  • Ginger : a medium size piece
  • Garlic : 1 to 2 cloves
  • Green Chilies : 2
  • Curry Leaves : 2 to 3 sprigs
  • Crushed Black Pepper : 2 tsp
  • Turmeric Powder : ½ tsp
  • Coriander Powder : ½ tsp
  • Thick Coconut Milk : ½ Cup
  • Mustard Seeds- 2 tsp
  • Tomato, cut into pieces : half of a big one
  • Kokum or Kudampuli : a small piece (optional)
  • Salt- to taste
  • Oil- 2 tbsp
  1. Heat oil in a pan, add mustard seeds, let it splutter.
  2. Add green chilies and curry leaves.
  3. Crush pearl onions, ginger and garlic together.
  4. Add the crushed mix and saute well
  5. When the raw smell goes away, add all the powders and saute again.
  6. Stir for 4 to 5 minutes over medium flame.
  7. Add half cup water and let it boil.
  8. Add fish pieces, salt and kokum or kudampuli, cover and cook.
  9. When the fish pieces are almost done, add the tomato pieces.
  10. Cover the pan and cook(tomatoes should not be overcooked).
  11. Finally add thick coconut milk and let it come to a boil.
  12. Add some curry leaves and switch off the flame.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...