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Madras Fish Curry Recipe

Madras Fish Curry is a popular Indian Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • 300 g - Seer Fish slices/ Pomfret slices (washed and sliced)
  • 3 - Onions, chopped
  • 4 - Tomatoes, chopped
  • 3 - Green Chillies; slit length wise
  • 1/2 bunch - Coriander leaves
  • 1 sprig - Curry leaves
  • 4 pods - Garlic
  • 1/2 tsp - Ginger/Garlic paste
  • 1/2 tsp each - Mustard / Fenugreek Seeds
  • 8 tbsp - Oil
  • 1.5 tsp - Chilli Powder
  • 2 tsp - coriander Powder
  • 1/4 tsp - Turmeric powder
  • Salt to taste
  • 1/2 liter - Tamarind juice
  • How to Make Madras Fish Curry:

    1. In a kadai or wok, heat the oil and add the mustard and fenugreek and wait till they splutter.
    2. Then add the garlic and the curry leaves. Add the onions and fry till transparent.
    3. Add ginger garlic paste and then add tomatoes. Fry nicely.
    4. Add the turmeric powder, chilly and coriander powder. Add the green chillies and coriander leaves.
    5. Fry well and when oil stands on top, add the tamarind juice and salt.
    6. Allow the gravy to boil for 10 minutes on sim and then add fish.
    7. Once fish is cooked remove and garnish with coriander leaves.
    8. Serve hot with rice.



     

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