Fish curry or Madras fish curry is a simple and easy to cook curry recipe. Fish curries are made in various styles and each cuisine has its own unique methods and taste. Bengal, Goan, Malabar and Madras style fish curries are quite famous. Madras style fish curry is made with coconut and tamarind that give a unique taste to this curry. Fish curry is best served along with rice/idly/dosa. Watch out its detailed recipe here: Also Read - Egg Omelette Curry Recipe: Follow The Steps to Make This Delicious And Healthy Dish at Home
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Preparation Time: 20 min
Cooking Time: 20 min
Ready Time: 40 min
Servings: 4 Also Read - Egg Kheema Masala Recipe: Do Try This Kheema Dish And Enjoy With Friends And Family
To Grind (without water)
Coconut – 1 ½ Cup
Ginger – 1 inch
Garlic – 8 Cloves
Tomatoes – 6 nos
Poppy Seeds – 5 tsp
Fish – 500 Grams
Lemon Juice – 1 tsp
Vinegar – 2 tsp
Cumin Seeds – ¾ tsp
Fenugreek Seeds – ¾ tsp
Tamarind – 1 lemon size ball
Water – 200 ml (to soak tamarind)
Gingelly Oil – 5 tbsp
Mustard Seeds – ¼ tsp
Shallots – 30
Curry Leaves – 20 nos
Coriander Powder – 1 tsp
Chilli Powder – 1 tbsp
Turmeric Powder – ½ tsp
Salt – To taste
Water – 3 Cups
Coriander Leaves – ¼ Cup
How to Prepare Fish Curry
1: Marinate the fish with lemon juice, vinegar and little salt for 30 minutes.
2: In a mixer grinder, grind all the ingredients mentioned under ‘To Grind’. Keep aside.
3: Pound in a pestle and mortar or grind coarsely the fenugreek and cumin seeds together and keep aside.
4: Soak tamarind in 200 ml of water, extract tamarind juice, strain and keep aside.
5: Heat the oil in a broad pan and add mustard seeds. Once they splutter add onions and fry until golden brown. Add curry leaves to this.
6: Add coriander powder, chilli powder, turmeric powder and salt. Stir fry this for a minute.
7: Add coconut paste and saute this for 5 minutes.
8: Add tamarind water and 3 cups of water. Bring the curry to boil and simmer for 10 minutes.
9: Slowly add the fish pieces and reduce the heat and cook for 3 minutes. Sprinkle the powder of fenugreek and cumin and remove from the heat.
10: Garnish with coriander leaves and serve with steamed rice.