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If you love the South Indian restaurant style fish curry you must try this recipe. It tastes just the same and even better in many ways. The flavors from the spices used specially fennel seeds imparts a wonderful flavor to the curry. And the ginger garlic added does make a difference, usually in most South Indian curries ginger garlic paste is not used, but try using it next time and feel the distinct difference it creates in flavor and taste. This curry is super easy and you cannot go wrong even in your first time. I used red snapper you can use sardines, salmon, barracuda or anchovies. Serves great with plain rice, idli, dosa or chapatis, try it out and do share your feedbacks. I have also shared a simple video of how to make this curry do check it out also and pardon me for any mistakes as it is my first voice dubbed, full recipe video.
Makes curry for 2 people
Total Preparation Time – 30 minutes
- Fish – 200 grams (4 red snapper pieces)
- Shallots – 15 to 20 (60 to 70 grams) (or) Big Onions – 2
- Tomato – 2 (70 grams)
- Green chilly – 1 (or) 2
- Curry leaves – From 2 sprigs
- Ginger Garlic Paste – 2 teaspoons
- Tamarind – A gooseberry sized ball (weighed 8 grams)
- Red chilli powder – 2½ teaspoons
- Pepper powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoons
- Fennel seeds / Sombu – 1/2 teaspoon
- Fenugreek / Vendhayam – 1/2 teaspoon
- Salt – 1½ teaspoons
- Gingelly oil – 50 ml (approximately 4 to 5 tablespoons)
Watch the video to know how easy the recipe is!!
- Soak Tamarind in 50 ml of water for about 15 minutes. Then mash it well and extract the juice and set aside. Discard the pulp.
- Peel onions and wash tomatoes well, chop them into cubes. Grind onions and tomatoes coarsely. It should not become a paste, you can also chop it finely instead of grinding.
- Slit green chillies and set aside.
- Place kadai on a flame and pour oil. After it heats up (not smoking hot), add mustard seeds and wait until it splutters. Then add fenugreek seeds, curry leaves, fennel seeds, green chillies and saute for a few seconds.
- Then add the onion tomato paste stir and saute for a few minutes. Now add ginger garlic paste and saute.
- Add red chilli powder, pepper powder, cumin powder, turmeric powder, salt and saute until the masala seems cooked well.
- Add the extracted tamarind juice. Stir well.
- Then pour some water to make it into a curry (about 150 to 200 ml).
- Now when the curry starts slightly boiling gently add the fish pieces and give a gentle stir. Cover pan with a lid and cook for about 7 minutes on medium flame.
- Open the lid and check the consistency of the curry. If you want a thicker curry just cook on a high flame for a minute until you get the desired consistency no more than that as your fish pieces may get over cooked and shred.
- Remove from flame and serve hot.
TIP 1: Shallots gives a better flavor but you can still use 2 to 3 big onions instead.
TIP 2: Increase the amount of tamarind to 10 grams if you want it very tangy and reduce to 6 grams if you do not want it too strong. 8 grams was good enough for me.
A spicy & tangy Fish curry is now ready!! Tastes finger-licking good, pairs well with rice, dosa and soft idlis!