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Recipes · Desserts

South Indian Fish Curry

Desserts · Indian · Soup · Vegetarian

South Indian Fish Curry
Prep 10 mins
Cook 30 mins
Serves 6
View source — Carameltintedlife.com ↗

Ingredients

  • 1 large red onion (peeled, cut into quarters)
  • 1- inch piece of ginger
  • 4-5 large garlic cloves
  • 1 whole green chilli
  • 2 tablespoons vegetable oil
  • 300 grams canned tomato (or you can use tomato puree)
  • 1 teaspoon red chili powder
  • 1.5 teaspoon turmeric powder
  • 1 can or 250 ml coconut milk
  • Souring agent of your choice – kokum or tamarind

For the Tempering

  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 4-5 shallots or pearl onions (peeled)
  • 6-7 curry leaves (fresh, frozen or dried)

Directions

Prepare the Fish Curry

  1. Wash the fish fillets, pat them dry with kitchen paper. Sprinkle the fillets with salt to season and keep aside.
  2. Blend together the red onion, ginger, garlic and green chilli in a spice blender or coffee grinder, untill it becomes paste-like.
  3. Heat a heavy-bottomed pot with high sides on medium heat on the stovetop. Add the vegetable oil, followed by the blended onion paste. Sauté for a minute, stirring continuously.
  4. Add the red chili and turmeric powders and stir again, sautéing for a minute more.
  5. Now add the canned tomatoes or tomato puree, and mix well with the paste, letting it cook for a couple of minutes. I like to use a whisk to break down the tomatoes, so that it cooks evenly.
  6. Now add the coconut milk and using a stick blender, blend together the gravy so that it has a smooth consistency. This is entirely optional, you can avoid this step if you like a little texture in your gravy.
  7. Add the souring agent of your choice – I used kokum, but you can add tamarind (whole or paste) as well. Add the salt to season the gravy and stir to combine.
  8. Add the fish to the gravy, and let it simmer on low heat for 7-10 minutes, until the fish is cooked.

Prepare the tempering

  1. In a small saucepan (I like to use this tempering pan) on the stovetop, bring the coconut oil to heat on medium heat. Now add the mustard seeds and let them heat until they start to crackle. Add the curry leaves and pearl onions to the pan. Let them heat until the pearl unions turn translucent, around 3 minutes.
  2. Top up the fish curry with the tempering just before serving.

Nutrition

219 kcal Calories: 219kcal Carbohydrates: 10g Protein: 25g Fat: 9g Saturated Fat: 7g Cholesterol: 58mg Sodium: 160mg Potassium: 608mg Fiber: 2g Sugar: 5g Vitamin A: 244IU Vitamin C: 29mg Calcium: 47mg Iron: 2mg