South Indian Fish Curry Food

TAMILNADU FISH CURRY RECIPE / DINDIGUL MEEN KUZHAMBU

Steps:

• Heat sesame oil (gingely oil) in a pan and add in the shallots and fry till slightly golden.
• Then add the fresh shredded coconut and fry on low flame until its golden. Grind to a smooth pasting adding up to a cup of water. Its important to grind the mixture to a very fine paste so the curry will be smooth and velvety. Set aside.
• Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the sliced onions and curry leaves. Saute till the onions are soft.
• Add in the masala powders Turmeric, Chilli powder and Coriander Powder and fry for 10 seconds on low flame.
• Grind the tomatoes in a small mixie to a paste. Add it to the pan.
• Fry until the mixture is completely dry.
• Soak a lime size tamarind in one cup of hot water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Add the tamarind pulp to the pan. Add in the salt. Add in the ground shallot-coconut mixture. Wash the mixie with half cup of water and add back to the pan. Add in an additional cup of water.
• Let it simmer covered for 20 minutes on low flame.
• Stir the curry once or twice when simmering. After 20 minutes, add in the fish steaks. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.
• Let the curry rest for at least one hour. The fish will soak up all the flavors of the curry.
• Serve with rice.

SPICY FISH CURRY WITH COCONUT AND TAMARIND

Steps:

• Clean and wash the fish slices and rub turmeric all over them. Cover and keep aside. Marinate for 15 minutes.

LIGHTER SOUTH INDIAN FISH CURRY

Steps:

• Heat the oil in a large non-stick frying or sauté pan. Add the cumin seeds and fry for 1 min, then tip in the onion, garlic and ginger, and fry for 1 min more. Stir in the curry leaves and mustard seeds, and fry about 3-4 mins on a medium heat, stirring occasionally, until the onions are turning brown. Stir in the chillies, coriander, garam masala and turmeric, and fry for 30 secs.
• Stir the coconut milk in the can, then pour half into the pan. It should start to bubble and thicken, so let it simmer until quite thick, about 3 mins, stirring occasionally. Pour in the rest of the coconut milk, add the pepper and a pinch of salt, and lower the heat.
• Sit the fish in the coconut milk and press it down to half submerge it. Cover the pan and simmer gently for 4-5 mins (depending on the thickness of your fillets) until the fish is almost cooked. Do not stir or the fish will break up - just spoon some of the sauce over the top of the fish halfway through, then remove the pan from the heat and let the fish sit for another 3-4 mins to finish cooking slowly. When done, it should feel firm and no longer be opaque. If you want a thinner sauce, pour in a spoonful or two of water.
• Meanwhile, steam the green beans for about 4 mins until just tender. De-stone the mango and slice the flesh into thin wedges (see tip below left), then scatter over the fish to warm through.
• To serve, break the fish into big chunks by removing it to serving bowls with a slotted spoon, then pour the sauce over and around it. Serve with the beans, a scattering of coriander and the rice, with lime wedges on the side to squeeze over.

SOUTH INDIAN FISH CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
• Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

INDIAN FISH CURRY

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

SOUTH INDIAN STYLE FISH CURRY RECIPE

Steps:

• To begin making the South Indian Style Fish Curry Recipe, marinate the fish with turmeric powder and little salt and keep it aside for 20 minutes.
• Make a puree of tomatoes, cloves, ginger, garlic, chilies and coriander leaves in a mixer grinder. Keep It aside.
• Heat oil in a saucepan over medium heat. Once the oil is hot, add mustard seeds and fenugreek seeds.
• Once the mustard seeds crackle, add chopped onion and fry till they become soft and translucent.
• Once the onions are soft, add in the curry leaves and fry for about 10 seconds. After 10 seconds, add the prepared puree and let it cook for about 5 minutes.
• After 5 minutes, add coriander powder and cumin powder. Mix well and cook for a minute.
• After a minute, add the marinated fish and mix gently. Cover and cook on low heat for about 10 minutes.
• Open the cover and check whether fish is cooked. Sprinkle some salt and serve hot.
• Serve South Indian Style Fish Curry along with Steamed Rice. You can also serve Rava Fried Prawns as a side dish along with it to complete the meal.

GOAN FISH CURRY

Steps:

• Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
• Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
• Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
• Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
• Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
• Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
• Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
• Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
• Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
• Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

SOUTH INDIAN FISH CURRY

Steps:

• Wash and clean the fish.
• Mix the chili powder, turmeric and coriander powder with a few drops of water to make a thick paste.
• In a shallow pan, heat the oil.
• Add the mustard seeds and the fenugreek seeds and sauté till they splutter.
• Add the shallots and fry till golden brown.
• Add the spices paste and fry for 2 minutes.
• Add 1 cup water and tamarind and bring to boil.
• Add the fish pieces, add curry leaves and sprinkle asafetida from the top.
• Cook for 20- 25 minutes.
• Serve with rice.