In every household in coastal areas, where Fish Curry takes the centrestage, the crisp menu would have all seafood delicacies from crabs to prawns.
The coastal cuisine with rich spices and the flavor of tanginess gives a foolproof touch to the traditional seafood delicacies. Although it seems familiar, I’d not tasted it until I had learned it from my friend. This is a never-failing formula to make an authentic fish curry. The magic of every fish kulambu is that it tastes better even the day after!! Cooking with terracotta earthenware makes it addictive to embrace the flavor. Adding a slurry of coconut enriches the meen kulambu. However, I love fish curry without coconut. 😊
Here’s how to make a Fish Curry recipe easily at home…
INGREDIENTS
Fish – 1 Kg
Onion, Finely Chopped – 1
Tomato, Finely Chopped – 1
Green Chilly – 2
Garlic – 6 Pods
Shallots – 6 Pods
Turmeric Powder – ½ tsp
Chilli Powder – 2 tsp
Curry Masala Powder – 1 tbsp
Tamarind Water – 1 small cup
Mustard – 1 tsp
Jeera – ¼ tsp
Fenugreek – ¼ tsp
Salt as per taste
Curry Leaves – a few sprigs
Oil – as required
TO GRIND:
Cumin – 1 tsp
Black Pepper – ¼ tsp
Tomato – Big – 1
Onion – Big – 1
Garlic – 4 pods
Shallots / Small Onions – 6 pods
HOW TO MAKE FISH CURRY RECIPE:
- Add all ingredients in a blender given under, ‘to grind”. Grind it well and transfer the puree to a bowl. Then, add turmeric powder, chilli powder, salt, and curry masala / kulambu powder. Keep it aside.
- Now, clean the fish and add turmeric powder, chilli powder, pepper powder, curry leaves powder (optional), salt and few drops of tamarind water. Rub it on all slices and allow it to marinate for 15-20 minutes in fridge.
- In a heated pan, add oil and mustard seeds. When it splutters, add fenugreek and jeera.
- Add finely chopped onions, shallots, garlic and saute it well.
- Add green chillies and curry leaves saute for a minute.
- Then, add finely chopped tomato and add salt to taste. Stir fry until the raw smell of tomato leaves.
- Add the puree to the pan and add some water as required. Allow it to boil for 10-15 minutes. When it thickens, add tamarind water and allow it to boil.
- As the oil starts to separate, add fishes and allow it to boil. Add a sprig of curry leaves.
- When the oil leaves the sides and fishes are cooked, turn it off.
- Serve it with hot rice.
NOTES
- If you love pieces of raw mangoes, add them along with the onions and saute well. Then reduce the tamarind water accordingly.
- Ensure that the fish pieces do not crumble.
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With luv,
