Get ready to explore a world of taste as we dive into the art of making Fish Curry. This dish is all about bringing together fresh fish and a blend of flavorful spices to create a mouthwatering meal. Making Fish Curry is like taking a delicious journey to the coasts where it originated. With every step you’ll take, you’ll uncover the secrets of how simple ingredients can transform into a burst of amazing flavors. So, let’s start this tasty adventure and learn how to make Fish Curry step by step!
South Indian cuisine is renowned for its diverse and bold flavors, and one iconic dish that exemplifies this is the Fish Curry. Originating from the coastal regions of South India, this curry is a testament to the region’s culinary expertise and love for seafood. Characterized by its tangy and aromatic profile, the South Indian Fish Curry combines a medley of spices, coconut, and tamarind to create a harmonious blend of flavors that dance on the palate. With a history rooted in tradition and a taste that resonates far beyond its origin, this dish offers a delightful exploration of South India’s gastronomic heritage.
How to make Fish Curry Recipe | Meen Kulambu | Gomathi Kitchen
Ingredients
Instructions
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Clean and cut the fish into the desired size.
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Start by making the spice paste. Heat pans with oil.
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Add sliced shallots.
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Add cumin seeds and fennel seeds, sauté for a minute.
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Add slices tomatoes.
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Add some rock salt.
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Sauté everything well in a medium flame and add turmeric powder.
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Add red chilli powder and coriander powder.
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Sauté thoroughly in low flame until the oil separates.
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Change into a plate and allow to cool.
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To prepare fish curry heat the same pan with gingerly oil.
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Add fenugreek seeds and mustard seeds.
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Once the mustard seeds splutter and the fenugreek seeds turn golden brown, add the curry leaves.
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Add chopped shallots, big onion, and garlic.
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Sauté in medium flame till turn golden brown and add some rock salt.
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Add green chillies.
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Add ginger garlic paste.
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Grind the sauteed masala to paste with little water.
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Sauté well in medium flame till onion and garlic turns golden brown.
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Add ground masala paste without adding any additional water, sauté in medium flame till oil get start separates.
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Add some water to reach the required volume.
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Allow to boil for 5 minutes.
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Add tamarind extract and mix well.
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Add required salt to taste and allow to cook till the raw smell of tamarind and spices goes off.
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Add coconut milk to the curry cooked well for another 10 minutes in medium flame.
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Turn the flame to low-medium then add fish pieces.
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Add some fresh curry leaves to enhance the flavour.
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Cover and cook for another 5-7 minutes in medium-low flame.
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Finally add tempering with sundried onion ball (thalippu vadagam).
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Cook till to reach correct consistency means not to thick nor thin.
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Garnish with some fresh curry leaves. Serve the fish curry after 1-2 hours to get more taste.
Note
- Use the same recipe for any type of fish.
- Adjust the spice level according to your tastebud.
- Cook the exactly 5-7 minutes. Overcook cause the fish pieces to become mushy.
