Name: Fish Curry - Tamil Nadu Style
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 Kg Fish (cleaned and washed, any kind that you like); 1 big Tamarind (soaked in hot water for 15 minutes); 2 tbsp Curry vadam (optional); 1 big Tomato (diced); 1 cup Shallots (peeled and crushed, Kunjulli); 1/4 cup Shallots (finely chopped into roundels, Kunjulli); 4 nos Green chillies (slit); 2 sprigs Curry leaves; Coriander leaves (roughly chopped); 5 nos Garlic cloves (crushed with skin); 1/2 inch Garlic (chopped and crushed); 1 tbsp Black pepper (crushed); 4 tbsp Chili powder; 2 tbsp Coriander powder; 1 tsp Turmeric powder; Salt (As reqd); 3 tbsp Cooking oil; 4 tbsp Gingeley oil

Fish Curry - Tamil Nadu Style

Fish curry without coconut paste - by sujee

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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

1/2 Kg Fish cleaned and washed, any kind that you like
1 big Tamarind soaked in hot water for 15 minutes
2 tbsp Curry vadam optional
1 big Tomato diced
1 cup Shallots peeled and crushed, Kunjulli
1/4 cup Shallots finely chopped into roundels, Kunjulli
4 nos Green chillies slit
2 sprigs Curry leaves
Coriander leaves roughly chopped
5 nos Garlic cloves crushed with skin
1/2 inch Garlic chopped and crushed
1 tbsp Black pepper crushed
4 tbsp Chili powder
2 tbsp Coriander powder
1 tsp Turmeric powder
Salt As reqd
3 tbsp Cooking oil
4 tbsp Gingeley oil

Instructions

Add some salt and turmeric power to the cleaned fish and keep aside.
Extract pulp from the soaked tamarind.
To the Tamarind pulp add tomatoes and crush well.
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.
Heat oil in a vessel or an earthen pot.
Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
Cook covered till the curry reduces a bit.
Add the fish pieces and cook covered till they are well cooked.
Pour one tbsp gingeley oil, crushed garlic, crushed pepper and the roughly chopped coriander leaves and cook for a minute. Remove from fire.
Heat the remaining gingeley oil in a small kadai.
Add the finely chopped onion and fry till they are browned and nice aroma arises.
Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
Happy cooking 🙂

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Fish Curry – Tamil Nadu Style