Fish Curry
Ingredients:
- Fish: 500g (preferably firm fish like kingfish, snapper, or tilapia)
- Onions: 1 large, finely chopped
- Tomatoes: 2 medium-sized, finely chopped
- Tamarind paste: 1 tablespoon (soaked and extracted from a small lemon-sized tamarind ball)
- Coconut milk: 1 cup (optional, for a richer curry)
- Garlic: 5-6 cloves, minced
- Ginger: 1-inch piece, minced
- Curry leaves: A handful
- Green chilies: 2, slit
- Red chili powder: 1 teaspoon (adjust to taste)
- Turmeric powder: ½ teaspoon
- Coriander powder: 1 tablespoon
- Fenugreek seeds: ½ teaspoon
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Coconut oil: 2 tablespoons
- Salt: To taste
- Water: 1 ½ cups
South Indian fish curry is a vibrant, spicy, and flavorful dish that’s a staple in coastal regions of South India. Known for its tangy, coconut-based gravy and aromatic spices, it’s a must-try for seafood lovers. Whether you’re an experienced cook or new to South Indian cuisine, this recipe is relatively simple and delivers a delightful burst of flavors. Here’s a step-by-step guide to preparing an authentic South Indian fish curry.
Step-by-Step Instructions:
1. Prepare the Fish
Start by cleaning the fish thoroughly and cutting it into medium-sized pieces. Marinate the fish pieces with a pinch of turmeric and salt, and set them aside for 10-15 minutes. This helps remove any fishy odor and adds a bit of flavor.
2. Heat the Oil and Temper Spices
In a heavy-bottomed pan or clay pot, heat coconut oil over medium heat. Once hot, add mustard seeds and let them splutter. Then, add cumin seeds, fenugreek seeds, and a few curry leaves. The spices will start releasing their aroma within seconds.
3. Sauté the Aromatics
Add the chopped onions, garlic, ginger, and green chilies to the pan. Sauté until the onions turn golden brown and the raw smell of the garlic disappears.
4. Cook the Tomatoes and Spices
Once the onions are soft, add the chopped tomatoes. Cook until the tomatoes turn mushy, releasing their juice. Now, add the red chili powder, turmeric powder, and coriander powder. Stir the mixture well to ensure the spices blend into the gravy.
5. Add Tamarind and Water
Pour in the tamarind paste and mix well. Cook for a minute before adding about 1 ½ cups of water. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
6. Add the Fish
Once the curry begins to simmer, gently add the fish pieces into the pan. Be careful while stirring to avoid breaking the fish. Cover the pan and let it cook for about 7-10 minutes or until the fish is cooked through.
7. Add Coconut Milk (Optional)
For a creamier curry, stir in coconut milk after the fish is cooked and let it simmer for another 2-3 minutes. The coconut milk balances the tanginess of the tamarind and adds a rich flavor to the dish.
8. Finish with Curry Leaves
Once the fish is cooked, add a handful of fresh curry leaves and give the curry one last stir. Turn off the heat and allow the curry to rest for a few minutes. This resting time helps the flavors deepen.
Serving Suggestions:
Serve the South Indian fish curry with hot steamed rice, appam, or dosa for a traditional experience. The tangy, spicy flavors pair beautifully with these sides, making for a satisfying meal.
Tips for the Perfect Fish Curry:
- Freshness Matters: Always use fresh fish for the best flavor.
- Adjust Spice Level: If you prefer a milder curry, reduce the amount of red chili powder or opt for Kashmiri chili powder for a less intense heat but vibrant color.
- Clay Pot Cooking: Traditionally, fish curry is cooked in clay pots, which enhances the taste. If you have one, give it a try for an authentic touch.
Conclusion:
South Indian fish curry is a delightful blend of spices, tangy tamarind, and tender fish, offering a burst of flavors in every bite. With this recipe, you can easily recreate the rich and aromatic dish right in your kitchen. Enjoy the taste of South India with this simple yet delicious fish curry!
