Fish Curry – Tamil Nadu Style

by SujeeV
Fish curry without coconut paste - by sujee
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
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 chillies(slit) - 4 nos
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Garlic cloves(crushed with skin) - 5 nos
  • garlic(chopped and crushed) - 1/2 inch
  • 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
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 chillies(slit) - 4 nos
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Garlic cloves(crushed with skin) - 5 nos
  • garlic(chopped and crushed) - 1/2 inch
  • 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
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, crushed ginger, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste. Keep aside.
  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. Cook covered till the curry reduces a bit.
  8. Add the fish pieces and cook covered till they are well cooked.
  9. Pour one tbsp gingeley oil, crushed garlic, crushed pepper and the roughly chopped coriander leaves and cook for a minute. Remove from fire.
  10. Heat the remaining gingeley oil in a small kadai.
  11. Add the finely chopped onion and fry till they are browned and nice aroma arises.
  12. Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
  13. Happy cooking 🙂
Share this Recipe

Related Posts

Leave a Comment