• 1/2 Kg fish any desired fish
  • 2 teaspoon chili powder
  • 3 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • tamarind the size of a small lemon, soak in water to get the juice.
  • 200 g onion chopped
  • 200g tomato chopped
  • a few curry leaves if you have it, common in Indian stores
  • a few coriander leaves/cilantro, finely chopped
  • 2 green chili’s, chopped length wise
  • 1 tablespoon canola oil
  • 1/2 spoon mustard seeds
  • 1/2 spoon fenugreek
  • 1/2 spoon fennel seeds
  1. heat the pan, a wok works well add the oil, then mustard seeds and pop, then fennel seeds and fenugreek.
  2. then add curry leaves, onions, saute until color is transparent. add tomato saute for 5 minutes until it reduces down to a paste.
  3. soak enough tamarind in order to get 3-4 cups of tamarind juice, then add to the pan.
  4. then add all the above spices to the pan, simmer for 15 minutes, to make a good gravy.
  5. then add the fish and salt, cover and simmer for another 10 minutes until the fish is cooked, turn the fish as cooking being careful not to break the fish.
  6. if desired you can add coconut to the curry at this stage
  7. garnish with fresh cilantro
Best eaten eaten with rice, idly or dosa.
South Indian Fish Curry
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