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Brindha, Taste Maker

Fish Curry

Fish Curry

Most interesting fact about this style of fish curry is that it tastes great after a day of cooking.


What do you need for 4 servings

  • 8 slices of fish (I used sea bass)

  • 1 Tomato

  • 10 small onion (shallot)

  • 1 whole garlic

  • 2 green chilies

  • 3 tbsp fish curry powder

  • 1/2 tsp Turmeric powder

  • 1 tsp curd

  • Tamarind (lemon sized) [PIC 1]

  • 2 tbsp Oil

  • Few Coriander leaves

  • Rock Salt - as needed

For Seasoning

  • Thalippu vadagam (See notes for alternate ingredients)

  • Curry leaves

Let’s Cook

  • Clean the fish 2 to 3 times in running water and mix it with turmeric, curd and rock salt. Keep it aside.

  • Crush the onion and garlic separately with mortar & Pestle, Keep it aside. (Mixie can be used if you don’t have mortar & pestle) [PIC 2]

  • Smash the tomato and keep it in a small bowl.

  • Next, make tamarind extract using 2 cups of water.

  • Now add fish curry powder to the tamarind extract along with smashed tomato and mix it well. [PIC 3]

  • Heat oil in the kadai, When its hot add vadagam, curry leaves followed by crushed garlic,onion and slit green chilies. Saute it for 3 mins.

  • Pour the fish curry mixture (Smashed tomato, tamrind & fish curry powder) in to the kadai.

  • Add salt and coriander leaver, let it boil for 15 mins.

  • Finally add fish slices and cover it with lid.

  • After five mins switch off the flame and keep the lid closed for 10 more mins to allow the flavors to be fused with fish properly.

Notes

  • You can add kulambu milagai powder or 2 tsp of red chili powder and 1 tsp of coriander powder if you don’t have fish curry powder.

  • If vadagam is not available then you can use 1 tsp cumin, 1 tsp fennel seeds, 1/2 tsp mustard seeds, 1/4 tsp fenugreek seeds.

  • When mixie is used be cautious, Don't over grind the onions and garlic, it must be semi coarse.

  • Fish breaks down quickly so don't overcook the curry after adding the fishes.

Fish kulambu

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