Fish Curry Recipe
Spice Up Your Meal with This Tasty and Easy Spicy Fish Curry Recipe!
"Spice Up Your Meal with This Tasty and Easy Spicy Fish Curry Recipe!
If you're looking for a simple and flavorful dish to add to your meal rotation, look no further than this spicy and tangy fish curry. Whether you serve it with white rice, idli, or dosa, this dish is sure to be a hit.
One of the best things about this classic recipe is that it actually tastes better the next day. As the spices and aroma soak into the fish, the flavors only get more intense. In fact, this dish is so popular that many restaurants have a dish called "Neththu Vatcha Meen Kuzhambu" which translates to "Yesterday's Fish Curry" on their menu.
To make the perfect fish curry, here are some tips from me: First, use shallots, curry leaves, and country tomatoes for more flavor. Second, you can try using coconut oil instead of sesame oil. I personally love the taste of sesame oil, but it's all about personal preference. Finally, make the curry a day ahead for a truly delicious and flavorful dish.
Go ahead and try this recipe for yourself and let us know how it turned out! We can't wait to hear your thoughts."
Lastly, you may also like my other seafood recipes like Grilled kingfish steak, Shrimp Stirfry, Fish Fry, Prawn Biryani, Orange Honey Glazed Salmon, Spicy Grilled Salmon Fillet, Golden Fried Prawns, Tangy and Spicy Salmon Fillet, Shrimp Tacos and Prawn Fried Rice.
Fish Curry Recipe 2019-08-29 03:54:50
Fish Curry Recipe
Serves 4
Prep Time: 00:10
Cook Time: 00:40
Total Time: 00:50
Ingredients
- 500 grams king fish slices
- 3 tbsp sesame oil or coconut oil
- 1/4 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 10 garlic pods
- 15 shallots, chopped roughly
- Few curry leaves
- 3 tsp red chilly powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- to taste Salt
- 20 grams (lemon sized) tamarind
- 1&1/2 cups water
- 1/2 mango
- 2 green chillies
- 1/2 tsp cumin seeds
- 2 medium sized tomatoes
- 8 shallots
- Few curry leaves
Instructions
- Clean and wash the king fish slices properly.
- Soak the tamarind in 1/2 cup of warm water and extract the juice. Keep it aside.
- Place all the ingredients given under “to grind” in a mixie jar and grind until you get a smooth paste.
- Heat a pan with oil over medium heat.
- When the oil heats, add mustard seeds and fry until spluttering.
- Then add fenugreek seeds and fry until browned.
- Also, add garlic pods, chopped shallots and curry leaves and sauté until golden brown.
- Then add red chilli powder, coriander powder, turmeric powder and salt.
- Sauté well over low heat until a nice aroma comes.
- Now add the ground tomato paste and sauté well until the oil oozes out from the masala as shown in the picture.
- At this stage, add water and tamarind extract and mix well.
- Cover and cook over low heat until it starts to boil.
- Once it is boiled, add the fish slices and mango slices.
- Cover and cook for 10 to 15mins over low heat or until the fish pieces are cooked and the oil oozes out from the curry.
- Finally, add some fresh leaves and serve hot with white rice.
By Santhi Therese
The Indian Claypot
Soak the tamarind in 1/2 cup of warm water
and extract its juice and keep it aside.
place all the ingredients given under “to grind” in a mixie jar
and grind until you get a smooth paste.
Heat a pan with oil over medium heat. When the oil heats, add mustard seeds
and fry until spluttering.
Then add fenugreek seeds and fry until browned.
Also, add garlic pods, chopped shallots and curry leaves and sauté until
golden brown.
Then add red chilli powder, coriander powder, turmeric powder and salt.
Sauté well over low heat until a nice aroma comes.
Now add the ground tomato paste
and sauté well until the oil oozes out from the masala as shown in the picture.
At this stage, add water and tamarind extract and mix well.
Cover and cook over low heat until it starts to boil.
Once it is boiled,
add the fish slices and mango slices.
Cover and cook for 10 to 15mins over low heat or until the fish pieces are
cooked and the oil oozes out from the curry.
Finally, add some fresh leaves and serve hot with white rice
You may also like my other Indian Curries posts and recipes like Mutton Kulambu, Vendakkai Mor Kuzhambu / Okra Yogurt Gravy, Kadai Paneer Recipe, Mutton Peas Masala, Kadai Paneer Masala, Bitter Gourd Curry, Pachai Mochai Curry / Fresh Field Beans Curry, Spinach Cottage Cheese Curry/Palak Paneer, Egg Omelette Curry, Mutton Liver Stir fry, Homemade Ginger Garlic Paste, Mutton Chukka, Paneer Jalfrezi Recipe, Chole Bhature / Chola Poori, Crab Masala, Chettinad Egg Masala, Peas Paneer Masala, Mutton Curry, Paneer Butter Masala, Soya Chunks Paneer Korma .
