Fish Curry recipe with step-by-step photos and instructions. There’s nothing quite like a comforting, flavorful fish curry to make your day special. This rich and aromatic recipe blends tender fish with spices, coconut milk, and tamarind for an unforgettable meal. This fish curry is perfect for a family dinner or a cozy evening on your own. It is sure to become your go-to recipe.
Fish Curry with Sun Dried Onion Seasoning
Sun dried onion seasoning adds a delightful aroma and flavor to this fish curry. However, if you cannot find this specific seasoning, there’s no need to worry. You can easily substitute it with a mix of spices. Use 1/4 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds, and 1/4 teaspoon of cumin seeds for tempering your fish curry. Definitely, this combination will enhance the overall taste and provide a pleasing depth to your dish.
Fresh Coconut Milk for Fish Curry
To create a rich base for your fish curry, take a cup full of fresh grated coconut and add some warm water. Grind the mixture into a fine paste, ensuring that the coconut is thoroughly blended. Once you have a smooth consistency, extract the milk from this first extraction and set it aside. This will provide you with the thick coconut milk essential for your dish. Next, take the already ground coconut remnants and add some more warm water, grinding for a few more seconds to extract the diluted coconut milk. If the volume of this second extraction is insufficient, feel free to add additional water until you achieve a total of two cups of diluted coconut milk.
Choosing Your Fish
I used the Malabar king fish for this fish curry. However, you may opt for other great choices like red snapper, barramundi, or the popular seer fish. Each of these options brings its unique flavor and texture that can complement the aromatic spices and coconut milk beautifully. Without any doubt, selecting the right type of fish is crucial. The taste of the curry also depends on how fresh the fish is.
Complementary Dishes
For this fish curry, I recommend serving it with fried mackerel, which adds a delightful crispy texture and robust flavor that pairs beautifully with the rich curry. To enhance your meal further, consider including a vegetable side dish such as bhindi fry (crispy okra) or cabbage masala fry, which brings a nice contrast in flavors and colors. Serving these with a side of steamed rice will complete the meal, allowing each dish to shine while creating a satisfying dining experience that your family will enjoy.
Fish Curry
Description
This flavorful dish combines tender fish with a rich coconut milk, infused with aromatic spices and fresh ingredients. Starting with a base of sautéed onions, garlic, and tomatoes, the dish is elevated by the addition of brinjals (eggplants) and tangy raw mango, creating a perfect balance of flavours. The dish is simmered to perfection, allowing the ingredients to meld beautifully, resulting in a warm, comforting meal that is best served hot with rice or flatbreads.
Ingredients for the Fish Curry
Instructions on how to make the Fish Curry
Instructions on how to make the Fish Curry
Instructions on how to make the Fish Curry with step-by-step photos
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Prepare Tamarind Water
In a bowl, soak 60g of tamarind and extract 1.5 cups of tamarind water. Set aside.
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Mix Coconut Milk and Spices
In a big bowl, add 2 cups of diluted coconut milk, fish masala powder, tamarind water, and green chilies. Mix well and set aside.
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Make Tomato-Garlic Paste
In a mixer jar, blend 3 tomatoes with 5 garlic cloves into a smooth paste. Set aside.
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Sauté Onions and Shallots
In a pan, heat 4 tbsp of gingelly oil. Add 1 tsp of sun-dried onion seasoning, the sliced onion, and shallots. Sauté for 2 minutes.
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Add Curry Leaves and Chili Powder
Add 2 sprigs of curry leaves and sauté again. Then add 2 tsp of chili powder and sauté on low flame for a minute.
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Cook Brinjal
Add the brinjals to the pan and sauté on low flame for 2 minutes.
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Incorporate Tomato-Garlic Paste
Add the ground tomato-garlic paste to the pan. Sauté on low flame for 5 minutes till oil separates.
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Season and Mix
Add 1.5 tsp of salt (or to taste) and mix well. Then add the coconut milk and tamarind mixture to the pan and give it a light stir. Cover and cook on low flame for 6-7 minutes until the raw smell goes away.
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Add Fish and Cook
Add 1/2 kg of your chosen fish. Mix lightly and cover. Cook on low flame for 5 minutes.
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Add Raw Mango and Thick Coconut Milk
Open the lid and add pieces of raw mango and 1.5 cups of thick coconut milk. Mix lightly.
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Finish Cooking
Close the lid again and cook on low flame for another 3 minutes.
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Garnish and Serve
Add chopped coriander leaves, give it a light mix, and serve hot.
