Fish curry is a dish that has as many variations as the fish itself. Some love it spicy while others have it light. Here is a chef approved recipe of a South Indian Fish curry. Generally, the good old homes in Southern parts of India have a specific vessel either earthen or of limestone reserved to cook this dish. Nevertheless, you can cook in any vessel of your choice.

south indian fish curry reciipe
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Ingredients:

Groundnut Oil – ½ tbsp

Onions (peeled and finely sliced) – 2

Mustard seeds – 2 tsp

Turmeric powder – 1 tsp

Cumin powder – 2 tsp

Ginger(grated) – 1 inch

3cm piece of fresh root ginger, peeled and grated

Red Chillies – 2

Coconut milk – 2 cups

Tamarind puree – 2 tbsp

Brinjal (diced) – 1

Carrot (chopped) – 2

Beans (chopped) – 1 cup

Fish (cleaned and diced) – Half kg

Pepper powder – 1/2 tsp

Salt – to taste

south indian fish curry reciipe
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Method:

Take a thick bottom vessel and add oil. Once oil heats, add sliced onions with a pinch of salt and sauté for 8–10 minutes till translucent. Add the spices and fry until aromatic. Now add ginger and chillies and stir until a minute.

Pour in the coconut milk, tamarind paste and 2 cups of water. Add salt and pepper, stir well on low flame. Once the sauce cooks, add brinjal and continue to cook for about 5 minutes. Then add carrots and continue to cook for another 10–15 minutes.

Brinjal and carrots will become soft and the sauce will thicken a bit. Now, add beans and cook for a further 3 minutes, then add fish. Stir well to coat, cook for 3–4 minutes until the fish is just cooked right.

Serve the curry with steaming hot rice.