Comfort Food from the Coast: 3 South Indian Fish Recipes You Need To Try

(Featured image courtesy YouTube)

If you grew up near the coast, chances are your memories are steeped in the aroma of fish sizzling in coconut oil.

The kitchen would hum with the sound of tempering spices, and the dining table always had one centrepiece — a fish curry passed down through generations. For many across Kerala, Andhra Pradesh, and coastal Karnataka, fish isn’t just food. It’s nostalgia, celebration, and everyday comfort rolled into one.

From the banana leaf-wrapped smokiness of Meen Pollichathu to the fiery punch of Chepala Pulusu and the mellow richness of Mangalorean curry, each dish holds a story. And in this feature, we’re bringing those stories — and their recipes — to your kitchen.

1. Meen Pollichathu from Kerala

Even though this dish is widely made all over the state, the coast of Alleppey and Kollam are famous for this. It’s usually made with a pearl spot or pomfret fish. Wrapped in a banana leaf, it looks quite cultural too. It’s spicy, smoky, and tangy with the aroma of banana leaf.

What you’ll need:

• 2 whole pearl spot (karimeen) or pomfret, cleaned and slit
• 1 tbsp red chilli powder
• ½ tsp turmeric
• 1 tsp pepper powder
• 1 tsp lemon juice
• Salt to taste
• Banana leaves for wrapping
• 2 tbsp coconut oil

For the masala:

• 1 cup shallots, sliced
• 2 green chillies, slit
• 1 tsp ginger-garlic paste
• 1 tomato, chopped
• 1 sprig of curry leaves
• ¼ tsp turmeric
• ½ tsp garam masala
• 2 kokum pieces or 1 tsp tamarind paste

Wrapped in banana leaves, Kerala’s Meen Pollichathu is smoky, spicy, and full of coastal charm. (Image courtesy: Yummy Tummy Aarthi)

How to make it: 

1. Marinate the fish: Mix chilli powder, turmeric, pepper, salt, and lemon juice. Rub it on the fish and let it rest for 30 minutes.
2. Prepare masala: Heat coconut oil. Sauté shallots, green chillies, ginger-garlic paste, tomatoes, and curry leaves. Add turmeric, garam masala, and kokum. Cook until thick.
3. Assemble & cook: Place some masala on a banana leaf, lay the fish over it, and top with more masala. Wrap and seal the leaf with toothpicks or thread.
4. Pan-roast: Heat a flat pan, add a little oil, and roast the wrapped fish on both sides for 10–12 minutes until the leaves are charred and fragrant.

2. Chepala Pulusu from Andhra Pradesh

From the coast of Andhra Pradesh comes this fiery dish, rich with local spices and a tangy twist. It’s made with rohu or catla (freshwater fish), but coastal versions use seer or kingfish too. It’s bold and robust; often paired with hot rice or ragi mudde.

What you’ll need:

• 500g fish slices (rohu, catla, or seer fish)
• 2 medium onions, chopped
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp red chilli powder (adjust to taste)
• ½ tsp turmeric
• 1 cup tamarind juice
• Salt to taste
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 dry red chillies
• A few curry leaves

How to make it: 

1. Make the base: Heat oil and temper mustard seeds, fenugreek, red chillies, and curry leaves. Add onions, ginger-garlic paste, and sauté well.
2. Build flavours: Add tomatoes, chilli powder, turmeric, and salt. Cook until the oil separates. Pour in tamarind juice and bring to a boil.
3. Add fish: Gently slide in the fish pieces and cook uncovered on low heat for 10–15 minutes. Avoid stirring too much.
4. Let it rest: Turn off the heat and let it sit for an hour — flavours deepen as it rests. Serve hot with plain rice.

3. Mangalorean fish curry, Konkani-style

Karnataka’s coastal region, especially in areas such as Mangalore and Udupi, has this coconut-based fish curry with a unique red masala. This rich, creamy, and mildly spicy curry has a signature tang from tamarind or kokum.

What you’ll need:

• 500g fish (seer, mackerel, or sardines)
• 1 cup grated coconut
• 6–8 dried Byadgi red chillies
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 1 garlic clove
• ½ tsp turmeric
• 1 small ball of tamarind or 1 tbsp tamarind paste
• Salt to taste
• 2 tbsp coconut oil
• Curry leaves (optional)

Mangalorean fish curry blends dry-roasted spices and coconut for a coastal comfort classic. (Image courtesy: Cook with Kushi)

How to make it: 

1. Make the masala: Dry roast the red chillies, coriander, and cumin. Grind with coconut, garlic, turmeric, and tamarind to a smooth paste using water.
2. Cook the curry: In a clay pot or pan, add the ground masala with water to get a curry-like consistency. Bring to a gentle boil.
3. Add fish: Slide in the fish pieces and simmer for 10 minutes until cooked. Don’t over-stir.
4. Final touch: Drizzle coconut oil on top and garnish with curry leaves if desired. Serve with neer dosa or steamed rice.