Fish Curry Recipe

Fish Head Curry - Claypot King, Glen Waverley

Creative Commons License photo credit: avlxyz

There are two kindsa people who loves their fishes…Bengalis and Malayalees…I fall in the latter category! Well, surely its an advantage to be staying in a coastal area, Kochi has so much of sea food to offer…and so fresh. I remember, when I stayed up north, the only fish we could get to buy and was tastier was Rohu, a fresh water fish. Rest everything they imported was stale and uniteresting… my favorite now is Seer/King fish and Pomfrets. Yumm! :D. Here’s one simple fish curry recipe you can try out and dont forget to give me your feedback πŸ™‚

Washed and cleaned fish pieces – 8- 10 Nos
Turmeric powder – Β½ tsp
Red Chilli Powder – 1 tsp
Onion – 1 No. big (finely chopped)
Tomato – 2 Nos (finely chopped)
Ginger – 1 inch piece (finely chopped)
Green chilli – 2-3 Nos
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Tamarind (without seed) – a small piece
Curry leaves – 1 sprig
Coconut shavings – 3 tbsp
3 cups water
Oil – 1 tbsp

  1. Grind to a paste – coconut, cumin seeds, tamarind, and ΒΌ tsp turmeric powder
  2. In a bowl marinate the fish with ΒΌ tsp turmeric powder, red chilli powder and salt
  3. In a separate bowl add onions, tomatoes, ginger, green chilli and water and bring to boil
  4. When the onions are nicely cooked, smash the whole thing with the help of a ladle.
  5. Add the marinated fishes and stir slowly.
  6. Close the lid of the vessel and cook on slow flame for 5 minutes
  7. Check with a toothpick or a fork, the fish if it’s cooked; it should be flaky
  8. Add the coconut paste, curry leaves and bring to a boil.
  9. Take oil in a small pan and when hot add mustard seeds. Temper the fish with mustard seeds.
  10. Serve hot with rice.

Till tomorrow…Happy cooking!

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