Fish Curry Recipe

This spicy and tangy fish curry recipe is a simple and at the same time tasty dish. It goes very well with white rice, idli and dosa. You can also make this fish curry a day ahead because it the spices and the aroma gets absorbed into the fish and that makes it taste much better the next day. This dish is such a classic that in many restaurants,  they have a dish called “Neththu vatcha Mean Kuzhambu” in their menu which litterally translates to Yesterday’s Fish Curry. So go ahead, try this out and tell me how it turned out.

Fish Curry Recipe

Also, I would like to share some of my suggestions for a perfect fish curry. Firstly, try to use shallots, curry leaves and country tomatoes. Because they give more flavors to this recipe. Secondly, you can also use coconut oil instead of sesame oil. But I like sesame oil. Finally, you can make the curry a day ahead, because it tastes so good the next day.

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

Serves 4                             Print        Prep Time   00:10        Cook Time   00:40        Total Time   00:50

Prep Time   00:10        Cook Time   00:40        Total Time   00:50                      Ingredients

1. 500 grams king fish slices or any other fish
2. 3 tbsp sesame oil or coconut oil
3. 1/4 tsp mustard seeds
4. 1/2 tsp fenugreek seeds
5. 10 garlic pods
6. 15 shallots, chopped roughly
7. Few curry leaves
8. 3 tsp red chilly powder
9. 1 tbsp coriander powder
10. 1/2 tsp turmeric powder
11. Salt to taste
12. 20 grams (lemon sized) tamarind
13. 1&1/2 cups water
14. 1/2 mango          To grind
15. 2 green chillies
16. 1/2 tsp cumin seeds
17. 2 medium sized tomatoes
18. 8 shallots
19. Few curry leaves          Preparations
20. Firstly, clean and wash the king fish slices properly.
21. Then soak the tamarind in 1/2 cup of warm water and extract the juice. keep it aside.
22. Finally, place all the ingredients given under “to grind” in a mixie jar and grind until you get a smooth paste.          How to cook fish curry
23. Heat a pan with oil over medium heat.
24. When the oil heats, add mustard seeds and fry until spluttering.
25. Then add fenugreek seeds and fry until browned.
26. Also, add garlic pods, chopped shallots and curry leaves and sauté until golden brown.
27. Then add red chilli powder, coriander powder, turmeric powder and salt.
28. Sauté well over low heat until a nice aroma comes.
29. Now add the ground tomato paste and sauté well until the oil oozes out from the masala as shown in the picture.
30. At this stage, add water and tamarind extract and mix well.
31. Cover and cook over low heat until it starts to boil.
32. Once it is boiled, add the fish slices and mango slices.
33. 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.
34. Finally, add some fresh leaves and serve hot with white rice.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Fish Curry Recipe

Serves 1
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