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