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Kolhapuri fish curry is a fiery twist on coastal cooking from Maharashtra’s core kitchens. Fresh fish slips into a paste made from slow-charred coconut, roasted spices, sesame and coriander seeds and mixed with onion, tomato, garlic, ginger and other raw ingredients. Before putting in a hot and thick sauce, every piece of fish takes a quick fry to lock taste inside, and is simmered until tender. The steps to make Kolhapuri fish curry at home unfold plainly in my recipe for you to learn.

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KEY TAKEAWAYS

Kolhapuri fish curry is a popular Indian fish curry, especially loved in Maharashtra for its bold spices and rich gravy.
It is best served with steamed rice, paratha, or plain chapati for a complete meal.

Kolhapuri fish curry has a spicy, aromatic, and slightly nutty taste due to roasted coconut and whole spices.
Other similar recipes are fish curry, Malvani fish curry, and fish masala.

The Ingredients:

500 grams fish (Rohu)
¼ tbsp turmeric powder
2 tbsp coconut (cut in small pieces)
1 piece cinnamon (1 inch size stick)
3 pieces cloves
1 piece star anise
1 pod green cardamom
½ tbsp cumin seeds (jeera)
1 tbsp coriander seeds (dhania)
1.5 tbsp sesame seeds (til)
Coriander leaves (a handful, with stem)
5 cloves garlic (peeled, whole)
1 piece ginger (1 inch size, cut into small pieces)

1 piece onion (medium size, diced roughly)
2 pieces tomatoes (medium size, diced roughly)
4 tbsp cooking oil
½ tbsp salt
2 tbsp red chili powder
Salt to taste
1.5 glass water
Coriander leaves (a few, finely chopped)

One day, a sharp scent of cumin and something else climbed into the air and pulled me toward the kitchen of my cousin I visited. I saw her stirring a pot, steam curling around her hands. No fancy tools, nothing store-bought, just layers of paste sliding into oil. She said the woman next door showed her this recipe years ago, someone whose parents spoke Marathi with deep roots. Each ingredient went in slow, not rushed, while stories moved between us like part of the process. Later, sitting on the floor with paper on my lap, I traced every detail under lamplight, afraid memory might blur a piece.

The following weekend, I cooked it for my husband along with our two boys. Roasting the spices and coconut took care, yet the curry turned rich, hot, intense in smell. My husband loved every bite, claimed it matched exactly what hotels serve. “Fish Kolhapuri done right”, he said. The kids wanted more, spooned seconds without hesitation. Luck and gratitude washed over me and finding this recipe felt like uncovering something rare.

How to Make Fish Kolhapuri? (Step by Step Guide with Images)

Step 1: Take 500 grams of Rohu fish pieces in a bowl and mix ¼ tbsp of turmeric powder nicely with every piece. Keep it aside.

Step 2: Dry roast 2 tbsp of coconut, cut into small pieces, in a hot pan for 2 minutes or so on a low flame until they turn slightly brown in color.

Step 3: Now, add 1 piece of cinnamon (1 inch size stick), 3 pieces of cloves, 1 piece of star anise, 1 pod of green cardamom, ½ tbsp cumin seeds (jeera) and roast them for half a minute.

Step 4: Then, add 1 tbsp of coriander seeds (dhania) and 1.5 tbsp of sesame seeds (til) to it and roast everything for another 30 seconds or so until they turn slightly brown and you can smell the aroma.

Step 5: Now, transfer them to a mixie jar and make a fine powder.

Step 6: Now, add a handful of fresh coriander leaves with stem, 5 cloves of garlic (peeled, whole, and 1 piece of ginger (1 inch size, cut into small pieces) to it. Follow it up with 1 piece of medium size onion, diced roughly and 1 by 4 pieces of 2 medium size tomatoes.

Step 7: Make a fine paste of them.

Step 8: In a pan, heat 4 tbsp of cooking oil on a medium flame and add ½ tbsp of salt to it. Mix them.

Step 9: Now, put all the marinated fish pieces to fry on one side slightly. Flip carefully and gently to fry the other side as well. After 2 minutes or so, when the fish pieces change color, remove them onto a plate.

Step 10: Reduce the flame to low and add the masala paste to the same oil in the pan to fry it nicely until it changes color and releases oil.

Step 11: Now, add 2 tbsp of red chili powder and salt to taste. Mix them with the masala nicely. Cover the pan and let the masala cook for about 2 minutes on a low flame.

Step 12: Add 1.5 glass of water to it and mix.

Step 13: Now, add the fried fish pieces and mix nicely. Cover and let it cook for 5 to 6 minutes on a low to medium flame.

Step 14: Finally, add a few chopped coriander leaves to the dish. Shake and mix well. Check the doneness. Turn off the flame and transfer it to a serving tray.