Fish Curry | South Indian Fish Curry

A mouth watering and finger licking recipe!

This recipe actually started as a quick fix for lunch on a busy afternoon, when I didn’t have much time to think and make something elaborate. I rushed through my refrigerator and pantry to see what I’ve got to whip something quick. I found frozen fish in my freezer, a pack of coconut milk which I opened day before which means I had to use it in a day or two and some basic ingredients like onion, tomato, garlic etc in my pantry.

And trust me, that was all I needed to come up with this super delicious dish. It pairs amazingly well with rice although you can try it with paranthas too.

My lunch plate… soul satisfying!

RECIPE:

INGREDIENTS:

  • Fish (cleaned, de-boned, and cut in pieces) : 200 gms
  • Onion (chopped) : 1
  • Tomato (chopped) : 1
  • Garlic (minced): 3 cloves
  • Coconut milk : 100 ml
  • mustard seeds : 1 tsp + 1 tsp (for tempering)
  • curry leaves: 1 tsp + 1 tsp (for tempering)
  • Oil: 4 tbsp
  • Red chili powder : 1/2 tbsp
  • Turmeric: 1 tsp
  • Coriander powder: 1/2 tbsp
  • Salt : to taste

METHOD:

  • Heat 1 tbsp oil in a pan. Put pieces of fish and cook for 2 mins on both sides or till cooked.
  • Take it out and add 2 tbsp oil in the same pan. When oil starts to heat, add mustard seeds and curry leaves and let it temper. Add garlic paste and cook for 2 min till raw smell is gone.
  • Add onion and cook for another 2 mins. Add tomato and saute till cooked around 2 more mins.
  • Add spices and cook.
  • once the mixture starts leaving oil, add coconut milk and some water and cook for 2-3 mins. Add fish pieces in and mix well.
  • Take off the flame.
  • In another smaller pan, heat remainder 1 tspn oil. when oil starts to heat add rest of mustard seed and curry leaves and let it heat for few seconds.
  • Add this tempering on the final dish and serve hot with rice or paranthas.

One Comment Add yours

  1. Gaurav Mathur says:

    Yummy!

    Like

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