Hi friends, welcome back to my blog. Today I am going to share a very simple, easy to make and really delicious recipe of Fish Curry. You can use this recipe to make Fish Curry with any variety of fish that you have. This curry tastes very much similar to the Fish Curries that you get in most hotels in Tamil Nadu.
Whenever I buy Vajram fish/ Seer/ king fish, I use the Fish slices for making Fish fry. (You can check out the recipe of Fish fry HERE). And the remaining front and back pieces of the fish, I use them to make this Fish curry. The Fish curry comes out really delicious. This Fish curry tastes best with plain rice, Mango pickle and appalam/ papad.So, let's move on to the recipe of making Fish Curry
Ingredients
8 to 10 slices of fish
1/2 tsp turmeric powder
3 tbsp oil
1 onion sliced
1 tbsp ginger garlic paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
Salt to taste
3 medium tomatoes pureed
3 tbsp coconut paste
3 tbsp chopped coriander leaves
Water as needed
Method
- Take a bowl, add 2 to 3 glasses water, turmeric powder and 1/4 tsp salt. Give it a mix and keep ready.
- Wash and clean the fish slices with water.
- Then transfer the fish slices to the turmeric water and rinse well. This will reduce the smell of the fish.
- Now transfer the fish slices to a dry bowl and keep ready.
- Heat oil in a pan, add onions and saute till the onions turn soft.
- Add ginger garlic paste and saute till the raw smell goes.
- Now add red chilli powder, turmeric powder, coriander powder, garam masala powder, cumin powder and salt and mix well.
- Add tomato puree and cook till oil starts separating.
- Add coconut paste and 1 cup water and bring to a boil.
- Add coriander leaves and the fish and mix well.
- Cover with a lid and cook for 5 to 10 minutes in medium flame till the fish is cooked.
- If the gravy is very thick, you can add some water.
- Switch off the gas and transfer the Fish curry to a serving bowl.
- Serve hot with plain rice, pickle and appalam.
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