A delicious tangy and spicy fish curry that so perfect with some piping hot rice. Yes! Its really hot/spicy; so I recommend you to adjust the addition of chili and chili powder to suit your taste. I have used tomato paste in the recipe. If you want use whole tomato then you will need one large; finely chopped and cook till mushy.
You need –
- Fish – sliced 300 – 350 grams (I used king-fish)
- Tamarind – A lemon sized, soaked in 1/4 cup hot water
- Onion – 1 large, finely sliced
- green chili – 2-3 or per taste
- Ginger-garlic paste – 2 teaspoons
- Tomato paste – 2 teaspoon
- Coriander powder – 2 tablespoons
- Chili powder – 2 tablespoons (I used Kashmiri chili powder)
- Cumin powder – 1/2 teaspoon
- Fenugreek seeds – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Salt to taste
- Oil as required
- Fresh coriander leaves for garnishing
- Chili powder – 1/4 teaspoon
- Turmeric powder – a pinch
- Lime juice – 1/2 teaspoon
- Salt – a good pinch
How to –
Clean and wash the fish. Drain the water well. Marinate the fish with the ingredients under “For marinating” and refrigerate for an hour.
After an hour heat oil in frying pan and fry the fish till light brown on both sides. Set aside. Extract the juice from the soaked tamarind and discard the pulp.
Heat oil in a pan and tip the fenugreek seeds, mustard sends and allow to splatter. Add the curry leaves and cook briefly for few seconds.
Add the green chilies and saute for a minute. Now add the onions and cook till translucent. Add the ginger-garlic paste and continue to cook till the raw smell is gone.
Add the chili powder, coriander powder, cumin powder and turmeric powder. Saute till the oil start to separate. Add the chopped tomato paste and cook for 2 minutes.
Add the tamarind juice and around 1.5 cups of water. Bring this a rolling boil. Add the fish and cook on high flame for 5 minutes and then reduce the flame to low, cover and cook till the fish is done and the gravy is bit thick. Please add water if required to adjust the consistency of the gravy as required.
Turn off the heat, into a serving bowl; garish with coriander leaves and serve with steamed rice.
Update with new pictures.
- Mackerel – 500 grams
- Small onion – chopped ½ cup
- Ginger – sliced 1 teaspoon
- Green chilies – 2 slit lengthwise
- Curry leaves – 2 twigs
- Kudampuli/Gambooge – 4-5
- Coriander powder – 4 tablespoon
- Kashmir chili powder – 2 tablespoon
- Turmeric – ¼ teaspoon
- Crushed pepper – ½ teaspoon
- Thin coconut milk – 2 cups
- Thick coconut milk – 1/2 cup
- Oil – 2 tablespoon
- Fenugreek – ½ teaspoon
How to –
- Heat oil in a pan. Add the fenugreek and let it start to splutter.
- Add the ginger, garlic, curry leaves and green chilies. Sauté till the raw smell is gone.
- Add the onion and cook till the onions turn golden brown
- Add all the dry masala powder, Kudampuli/Gambooge, salt and fry till oil start to separate.
- Add the thin coconut milk and bring to boil.
- Add the fish,cook till done and the gravy is thick.
- Add the thick coconut milk. Swirl the pan lightlyand bring to boil.
- Turn off the heat. Serve with rice.