Indulge in the exquisite flavours of this delectable and authentic Fish Curry recipe! Discover the perfect harmony of tender fish chunks immersed in a rich, aromatic curry sauce that will tantalise your taste buds. This Fish Curry recipe is a delightful blend of tradition and simplicity, making it an ideal choice for both novice and seasoned cooks.
This is a very easy South Indian fish curry recipe for a lazy lunch or dinner, and also for a nice family get together.
Rohu Fish Curry
(Spicy and tangy South Indian fish curry)
Ingredients
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600 grams, Rohu (Carp) fish, cleaned.
1/2 cup, sesame seed oil (Indian variety)
8 Shallots
2 Tomatoes, thinly sliced
1 tsp Ginger
8 Garlic cloves
1/2 cup fresh Coriander, chopped
4 stems and root of coriander, cleaned.
4 Green chillies
40 grams, Tamarind
4 cups warm water
1/4 tsp asafoetida podwer
Salt to taste
Prep/Marination
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1/4 tsp Turmeric powder
2 tsp lemon/lime juice
Ground spices
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1 tbsp Kashmiri chilli powder
1/2 tbsp Hot variety, chilli powder
1/2 tsp Turmeric powder
2 tbsp Coriander powder
Tempering
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1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 sprigs of curry leaves
Method
Marinate fish with turmeric and lemon juice give it a rub and keep aside.
Soak the tamarind in 3 cups of warm water, squeeze & loosen the tamarind with your clean hands to make tamarind water and separate the fibrous bit from the pulp with a help of a sieve or simply squeezing it with your hand. Add 1 more cup of warm water and keep aside.
Heat oil in a clay pot on medium high heat and add the tempering ingredients and sauté for a few seconds, add the shallots, ginger and garlic paste & sauté till the onion softens. Add 2 green chillies and asafoetida powder and 1 sprig of curry leaves sauté for 4 minutes.
Follow by adding the tomatoes give it all a mix. Add salt, turmeric powder, Kashmiri chilli powder, hot chilli powder and coriander powder. Turn the heat on low stir and cook for a minute. Add the tamarind water and give it a stir.
Once the curry starts to boil, add the fish pieces ensuring the fish is covered in the gravy, add fresh coriander leaves and curry leaves.
Lid on, simmer for 4 - 5 minutes.
Serve hot with steamed rice, Dosa, Idli or Appam.
