This fish curry is one of the easiest recipe to prepare and we don’t need to saute all ingredients one by one. I learned this recipe from my chithi (siva amma). I have given in two steps, which is easy to follow. Fish curry is always taste good for the next day, as the fish absorbs all spices & tanginess from tamarind extract. It always good with fermented rice porridge (pazhaiya kanji ) & idlies..
In my home, we use lil extra tamarind in gravy, so that the raw smell of fish goes off and we love the sweet & tanginess of tamarind. So you can adjust with tamarind extract, according to your taste.
Spicy Fish Curry
Ingredients ; Fish – 600gms
Shallots – 10 to 15 nos. Chopped
Onions paste – 3 med size roughly chopped & grounded in the mixie jar.
Tomatoes – 3 med size chopped Garlic cloves – 10 to 15 nos.
Red chilli powder – 2 tsp
Coriander powder – 3 tsp
Homemade Red chilli powder – 2 tbsp
Tamarind – small ball size, soaked & extract juice
Greenchillies – 5 nos.
Coconut paste – 1/2 cup
Curry leaves & Cilantro handful
Water as required
Oil – 2 to 3 tbsp
Mustard & urad dal – 1 tsp
Jeera – 1tsp
Fenugreek seeds – 1 tsp
Shallots – 5 nos. chopped
Ginger – small piece (finely chopped)
Curry leaves few
Extract the tamarind juice with adding enough water for gravy.
Now add all ingredients to the tamrind extract & mix nicely with hands ( red chilli, coriander & homade chilli powders, garlic cloves, chopped shallots, tomatoes, green chillies, curry leaves, Cilantro & salt) & keep aside.
Step 2 ;
Heat oil on a kadai, temper with mustard, Jeera, fenugreek, chopped ginger & curry leaves.
Add shallots & cook until light brown.
Now add the tamarind mixture& allow to boil for 20 to 25 mins on med high flame or until the oil floats on top.
Once the gravy Boiled, add coconut paste, mixed well & cook it for another 5 mins.
Now add the fishes, cover with lid & cook for 10 mins on med flame or until fish cooked.
Switch off the flame and garnish with curry leaves & Cilantro.
Serve hot & enjoy with rice.