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.
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
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.