Fish curry recipe
Fish curry recipe
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20ml - Vegetable oil
1kg - Seer Fish (or any fish with less bones of your choice)
1/2 cup -
(cut & diced) (optional)
Tamarind, a small ball
(fine sliced or chopped)
(diced or blended in a grinder)
1 cup -
milk- 1 cup (thin)
Seasoning: 1.5 Cup - Chilli Powder
1/2 tsp -
1 tbsp - Coriander powder
1 tbsp - Curry powder (store bought)
3/4 tbsp - Fennel powder
3/4 tbsp - Cumin powder
Salt according to taste
For tempering: 1/2 tsp -
7-8 leaves -
1/4 tsp -
1/4 tsp -
powdered and deep fried shrimp
Accompaniments: Steaming hot rice/ dose
How to Make Fish curry recipe
Take one full coconut in order to get the best flavour, break open, and scoop out the coconut pieces.
Traditionalists would scrape the coconut out which would look like desiccated coconut.
However, you could just chuck the coconut pieces in the mixer jar, add 1/4 cup of water, and grind till it becomes a thick paste.
Strain out the milk and you will get the first batch of thick coconut milk.
Take the strained coconut fibre and transfer it to the grinding jar with 3/4 cup of water and grind again.
Increase water accordingly.
Strain the milk out of the coconut using a strainer.
This will give you approximately 1 to 1.5 cups of thin coconut milk.
In the same jar, add half the tomato, onion, garlic, chilli, coriander, and a spoon full of the ground coconut fibre to make the base masala.
Grind it to a paste and keep aside.
The coconut fibre will thicken the masala.
Soak tamarind to extract pulp.
In a heavy bottom wok, add the oil and heat.
Temper it with the curry leaves, mustard seed, fenugreek seeds, and asafoetida, constantly stirring it.
Add the slit green chilli and the remaining garlic and onion slices with a pinch of sugar and brown it.
Once brown, add the remaining tomatoes and cook till mashed.
Now add the ground tomato masala and stir well; let it cook for a minute.
Add the tamarind pulp and a few pieces of raw mango. Both are souring agents, so you can increase or decrease the quantity of either or simply omit any one of the elements.
Add the seasoning and mix well. Cook till you begin to see the oil on the surface. Reduce heat completely and add the thick coconut milk first. Quickly stir followed by the thinner milk.
Stir it well and slowly slide in the fish pieces.
Gently stir and cover with lid, leaving a small portion open else the gravy would boil and spill over.
Cook on medium heat for about 7 to 8 minutes or till the curry comes to boil.
Remove from heat and let it rest for 5 to 8 minutes. Serve with steaming rice garnished with coriander and accompaniments of your choice.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.