Fish Curry
A traditional Indian fish curry with bold spices, tamarind, and coconut milk, served with rice or bread.
Equipment
- Large pan or skillet
- Knife and chopping board
- Bowl for marination
Ingredients
Ingredients for Fish Curry
- 500 g fish fillets Rohu, Pomfret, or choice
- 2 medium onions chopped
- 2 medium tomatoes pureed
- 1 tbsp ginger-garlic paste
- 2 slit green chilies optional
- 2 tbsp tamarind pulp
- 1 cup coconut milk optional
- 1 cup water
Spices and Tempering
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 8-10 curry leaves
- 1/4 tsp fenugreek seeds optional
Instructions
- Marinate fish with turmeric, salt, and chili powder. Let it sit for 15-20 minutes.
- Sauté spices and onions until golden, then add ginger-garlic paste and tomatoes.
- Add tamarind pulp and spices. Cook until fragrant.
- Add marinated fish and simmer with water (and coconut milk, if desired) until cooked.
- Garnish and serve hot with rice or bread.
Notes
- For a richer flavor, use coconut oil for sautéing.
- Leftover fish curry can be stored in the fridge for up to 2 days.
- Adjust tamarind for desired tanginess.
