Fish Curry – Mix Of Tamil Nadu And Kerala Styles

by SujeeV
Simple recipe which uses the styles of 2 states - by sujee
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Fish(cleaned and washed, any kind that you like) - 1/2 Kg
  • Tamarind(soaked in hot water for 15 minutes) - 1 big
  • Curry Vadam(optional) - 2 tbsp
  • Tomato(diced) - 1 big
  • Shallots(peeled and crushed, Kunjulli) - 1 cup
  • Shallots(finely chopped into roundels, Kunjulli) - 1/4 cup
  • Green chilies(slit) - 4 no
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Garlic cloves(crushed with skin) - 5 nos
  • Black pepper(crushed) - 1 tbsp
  • Chili powder - 4 tbsp
  • Coriander powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Salt(As reqd) -
  • Cooking oil - 3 tbsp
  • Gingeley oil - 4 tbsp
Grind together to a fine paste:
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Fish(cleaned and washed, any kind that you like) - 1/2 Kg
  • Tamarind(soaked in hot water for 15 minutes) - 1 big
  • Curry Vadam(optional) - 2 tbsp
  • Tomato(diced) - 1 big
  • Shallots(peeled and crushed, Kunjulli) - 1 cup
  • Shallots(finely chopped into roundels, Kunjulli) - 1/4 cup
  • Green chilies(slit) - 4 no
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Garlic cloves(crushed with skin) - 5 nos
  • Black pepper(crushed) - 1 tbsp
  • Chili powder - 4 tbsp
  • Coriander powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Salt(As reqd) -
  • Cooking oil - 3 tbsp
  • Gingeley oil - 4 tbsp
Grind together to a fine paste:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Add some salt and turmeric power to the cleaned fish and keep aside.
  2. Extract pulp from the soaked tamarind.
  3. To the Tamarind pulp add tomatoes and crush well.
  4. To this add crushed onion, green chilies, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
  5. Heat oil in a vessel or an earthen pot.
  6. Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
  7. Add the coconut paste and mix well.
  8. Cook covered till the curry reduces a bit.
  9. Add the fish pieces and cook covered till they are well cooked.
  10. Pour one tbsp gingeley oil and crushed garlic and pepper and the roughly chopped coriander leaves and remove from fire.
  11. Heat the remaining gingiley oil in a small kadai.
  12. Add the finely chopped onion and fry till they are browned and nice aroma arises.
  13. Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
  14. Happy cooking 🙂
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