Fish Curry Recipe

• 500 grams Fish ((I used king fish))

For Fish Curry Sauce

• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 medium Onion (chopped finely)
• 1 medium Tomato (cut into long wedges)
• 3 Green Chillies (optional)
• 2 sprig Curry Leaves a sprig
• 3 tbsp Coriander Leaves (chopped finely)
• 3 tbsp Tamarind Pulp

For Fish Masala (Roast & Grind)

• 1 tbsp Coconut Oil
• 1 tsp Fennel Seeds
• 1 large Onions (sliced)
• 2 tbsp Ginger garlic paste
• 1 large Tomato (chopped)
• 1 tbsp Kashmiri Chilli Powder
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• ½ cup Fresh Coconut (grated)

1. 1

   Heat coconut oil in a claypot. Add in fennel seeds and saute it for a min. It should sizzle and flavour the entire oil.

2. 2

   Add in sliced onions and stir fry for another minute. Cook till onions turn translucent. It will take only one minute.

3. 3

   Add in ginger garlic paste and saute till raw smell leaves from it. Instead of ginger and garlic paste you can use chopped ginger and peeled whole garlic cloves.

4. 4

   Add in tomatoes and mix well. Chop the tomatoes roughly, don’t need to chop it fine.

5. 5

   Add in spice powders and saute for a minute. Instead of using spice powder, you can add whole spices like dry red chillies and coriander seeds. Check notes for tips.

6. 6

   Add in grated coconut and roast for 4 to 5 minutes. I used fresh coconut, you can add frozen coconut or dried coconut (desiccated coconut).

7. 7

   Now allow this mixture to cool for 10 minutes. Take the mixture in a blender. Add in enough water and make it into a smooth paste. Set this aside till use.

8. 8

   Now lets make the fish curry. In the same kadai, add in coconut oil and let it heat Add in mustard seeds and crackle it.

9. 9

   Add in chopped onions and curry leaves. Saute till is golden.

10. 10

    Pour in the ground coconut masala and mix well. Stir fry in the oil for 5 to 6 minutes and Cook till oil separates.

11. 11

    Season with salt. You can use rock salt as well.

12. 12

    Add in the sliced tomatoes and toss well. No need to saute the tomatoes till mushy. Let it remain whole.

13. 13

    Pour in tamarind extract. For making the extract, take small lime size tamarind in a bowl, cover it with water and let it soak for 10 minutes. Squeeze the tamarind with your hands and extract the pulp.

14. 14

    Now add enough water to form the gravy. Bring this to a boil and reduce the flame.

15. 15

    Add in fish pieces and mix well. Cook this on low medium heat for 10 minutes.

16. 16

    Now the oil will float on top. Thats when you know your fish curry is ready. Taste and adjust seasoning.

17. 17

    Add in coriander leaves, cover with lid and let it sit for 30 minutes for the flavours to mingle together.

18. 18

    Serve over rice.