Mamta's Kitchen

Fish Curry In South Indian Style

South Indian Fish Curry,

Mamta Gupta

CurryFishIndianMainSeafoodSide

This dish comes from the South, Goa/Bombay/Madras regions of India, where fresh coconut is found in abundance and good fish is available easily. I use desiccated coconut or coconut milk.

It is quite simple to make and delicious. If you like your food hot, add 1/4 to 1/2 tsp. chilli powder, along with turmeric. https://www.mamtaskitchen.com/recipe_display.php?id=10579

Serves 2-3

Addition August 2013 from my niece Bhavna Kumar; "Add potato and peas. So much nicer! And at the end add some tamarind sauce or Imli Chutney, you know the stuff you eat with samosa. Gives it that sweet, sour, spicy kick"!

Ingredients

  • 500 gm. any firm fish like cod, pomfret or any other fresh fish in season

  • 1/2 tsp. turmeric

  • 3 green chillies, finely chopped (I do not de-seed mine)

  • 1 inch piece of ginger, finely grated or ground

  • 2 tbsp. cooking oil

  • 1/2 tsp. mustard seeds or rai

  • 6-8 curry leaves

  • 1 large onion (225 gm. approximately), peeled and sliced/chopped/grated

  • 1-2 garlic cloves, chopped (optional)

  • Salt to taste

  • 1/2 tsp. turmeric

  • 1/2tsp chilli powder, adjust to taste

  • 1-2 whole red chillies

  • 2 large tomatoes, chopped into small pieces

  • 1 tsp. vinegar

  • 1 can (250 ml.) coconut milk* (not coconut water)

  • Optional

  • 2 tbsp. fresh coriander leaves, chopped, for garnish (optional)

  • A squirt of Imli Chutney/tamarind sauce. You can buy it ready made.

Instructions

  1. Cut the fish into 3-4 inch pieces.

  2. Mix turmeric, ginger and green chillies in a bowl.

  3. Add fish and turn gently to coat all pieces well. Keep aside.

  4. Heat oil in a wok or karahi. Add mustard seeds and then curry leaves.

  5. When seeds splutter, add onions (and garlic if used) and fry until onions are browned.

  6. Add turmeric, whole chillies, chilli powder, salt.

  7. Add tomatoes, vinegar and coconut milk. If you do not have coconut milk, use shaving or pieces off a block of coconut cream and 3/4-1 cup of water

  8. Bring to boil.

  9. Add the fish pieces and stir gently, to cover the fish with spiced gravy.

  10. Bring to boil and simmer for a few minutes, until the fish is done. Do not overcook.

  11. Garnish with coriander leaves.

  12. Serve with Boiled Rice.

  13. Suggestion from reader John Web Add 1 tablespoon of tamarind paste and a little oil to the Marinade at step 2, along with the turmeric, chillies and ginger. Gently rub into the fish and leave for as long as it takes to do steps 4 to 8.

Notes

  • I sometimes add thinly slice spring onion greens to this curry, as in the picture. Add towarsd the end and cook for 2-3 minutes only.


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