Kerala Spicy Fish Curry

Kerala Special
Fish
Fish Curry
Non-Veg
Non-veg curry
Non-veg Thali
Side dish for Roti
Side dish for Idli, Dosa
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Today’s recipe is an aromatic fish curry recipe that is quick to make - it’s easy, tempting and of course, spicy. I learnt this recipe from my sister-in-law, who is a master in cooking Kerala style dishes. This healthy fish curry is truly delicious. It makes a great.. meal choice to feed the family & makes for a perfect dinner on cold wintery night.

Ingredients

Fish slices - ½ kg

Tamarind - a small ball

Turmeric pwd - ¼ tsp

Kashmiri red chilly pwd - 2 tsp

Pepper pwd - ½ tsp

Coriander pwd - 2 tsp

Fenugreek pwd - ½ tsp

Oil - 2 tbsp

Mustard - ¼ tsp

Cumin - ½ tsp

Fenugreek seeds - ½ tsp

Curry leaves - handful

Onion slices - ½ cup

Garlic - 5

Ginger grated - 1 tsp

Mashed tomato - 1 cup

Coriander leaves

Salt to taste

Instructions

1.

Clean and wash the fish slices

2.

Wash and soak tamarind in warm water

3.

Squeeze thick juice out of it

4.

In a mixing bowl, add turmeric pwd, kashmiri red chilly pwd, pepper pwd, coriander pwd, fenugreek pwd and salt

5.

Add ½ cup of water and mix well

6.

Heat oil in a pan

7.

Add mustard seeds, cumin, fenugreek, curry leaves and wait to splutter

8.

Add onion slices, garlic and ginger

9.

Saute well until it turns golden

10.

Add mashed tomato and cook

11.

Once the oil squeezes out of the mixture, add the masala prepared in step 4

12.

Add 1 cup of water

13.

Combine and allow to cook in low medium flame for 5 mins

14.

Now add the thick tamarind juice extracted

15.

Bring it to a boil over medium heat

16.

Cover and cook until the gravy turns desired thickness

17.

Now add the fish pieces and mix well

18.

Cover and cook until the fish is done

19.

Remove from heat and add more curry and coriander leaves

20.

Keep it covered, so that the flavors get well infused in the curry

21.

Serve with rice, roti or any main dish

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