Department of Cultural Affairs, Government of Kerala

Kerala Culture

Fish Piralan


Thick flesh fish – ¼ Kg
Crushed shallots – 1 cup
Chili powder – 1 ½ tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Curry leaves - as required
Chopped ginger-garlic – 1 tsp each
Crushed green chilies – 4 nos
Coconut oil – 3 tsp
Salt - as required
Chopped tomato – ¼ cup

Method of Preparation:

Roast curry powder on low flame. Grind it to make a fine paste with water. In a clay pot, add 3 tsp of oil. Add ginger, garlic, crushed shallots and tomato. Sauté well. To this add the ground paste along with salt, required amount of water, curry leaves and fish pieces. Close the lid and cook it. When it boils, lower the flame. Do not let it burn. Let the water reduce and allow the gravy to get mixed well with the fish. Add curry leaves and remove from the flame. 


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