Tamilnadu Style Fish Curry

35 mins
Serves 1
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Directions

  1. 1Place lime-sized tamarind in a bowl.
  2. 2Add 1 cup of hot water and soak for 15 minutes.
  3. 3Squeeze the tamarind to extract the pulp and discard the seeds and pith.
  4. 4Heat 2 tablespoons of Indian sesame oil in a pan.
  5. 5Add 20 Indian shallots, chopped (about 150 grams), to the pan.
  6. 6Sauté the shallots until they are light brown, about 5-6 minutes.
  7. 7Add 1/2 cup of fresh shredded coconut to the pan.
  8. 8Fry on low flame until the coconut is golden.
  9. 9Remove the fried shallot and coconut mixture from the pan and place it in a bowl.
  10. 10Add 1 cup of water to the fried mixture.
  11. 11Grind the mixture to a smooth paste.
  12. 12Heat 2 tablespoons of Indian sesame oil in a separate pot.
  13. 13Add 1/4 teaspoon of mustard seeds.
  14. 14Add 1/4 teaspoon of fenugreek seeds.
  15. 15Add 2 sprigs of curry leaves.
  16. 16Sauté for a few seconds.
  17. 17Add 1/2 cup of sliced onions.
  18. 18Sauté until the onions are soft.
  19. 19Add 1 teaspoon of turmeric powder.
  20. 20Add 2 teaspoons of red chilli powder.
  21. 21Add 3 teaspoons of coriander powder.
  22. 22Sauté for a few seconds.
  23. 23Add the tomato puree to the pan.
  24. 24Cook until the tomatoes are completely dry.
  25. 25Add the tamarind pulp.
  26. 26Add 1.5 teaspoons of salt.
  27. 27Add the shallot coconut paste.
  28. 28Add 1/2 cup of water.
  29. 29Stir well.
  30. 30Simmer on a low flame for 20 minutes.
  31. 31Add 500 grams of fish steaks (any firm fish variety will work).
  32. 32Cook for 7-8 minutes on low flame.
  33. 33The fish curry is ready to serve with rice.

Ingredients

  • lime sized tamarind
  • 1 cup hot water
  • 2 tablespoon Indian sesame oil
  • 20 about 150 grams Indian shallots, chopped
  • 0.5 cup fresh shredded coconut
  • 1 cup water
  • 2 tablespoon Indian sesame oil
  • 0.25 teaspoon mustard seeds
  • 0.25 teaspoon fenugreek seeds
  • 2 sprigs curry leaves
  • 0.5 cup onions, sliced
  • 1 teaspoon turmeric powder
  • 2 teaspoon red chilli powder
  • 3 teaspoon coriander powder
  • 3 about one cup tomatoes
  • 1.5 teaspoon salt
  • 0.5 cup water
  • 500 grams fish steaks (any firm fish variety will work)

Equipment

bowlfrying panwooden spoonsaucepanlid

Tips

  • Use sesame oil/gingely oil for authentic Tamilnadu style fish curries.
  • Do not use ginger or garlic in this Dindigul style fish curry.
  • Simmer the curry on low flame for 20 minutes before adding fish.