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South Indian Style Fish curry

    South Indian Style Fish Curry

Prep Time: 30 min

Ingredients:

  • Onion Paste -2 medium sized           
  • Tomatoe Paste -1 medium sized 
  • Ginger Garlic paste-1 tbsp
  • Green /Red chilli slit-1
  • Garlic - 6 cloves
  • Spices(Turmeric-1/4 tsp,Pepper crushed pwd-1/4 tsp,Chilli/corriander/jeera -each 1tsp)
  • Fenugreek seeds-1/4tsp
  • Tamarind (lemon size)
  • Fish Sardine(you can also use makerel,or other fish)
  • Oil -3tbsp
  • salt to taste.

For Tempering:

  • 1/4 onion chopped
  • Red dry chilli -2
  • Garlic slit-3 cloves
  • Mustard seeds -1 tsp
  • Jeera seeds- 1tsp
  • Turmeric/ Chilli pwd -1/4 tsp
  • Curry leaves handful
  • Corriander Leaves for garnish-few springs
  • Coconut oil -1 tbsp.

Preparation:

  • Clean and wash the fish slices and rub turmeric/chilli/corriander&salt all over them. Cover and keep aside.
  • Heat coconut oil in a large pan or kadai and add Fenugreek, jeera seeds & slit garlic. Once the seeds start spluttering, add Onion paste & salt.
  • Now add Ginger Garlic paste & cook till the raw smell disappears.
  • Add in spices((Turmeric,Pepper crushed,Chilli,corriander,jeera)mix & sautee for 2 sec & Add tomato paste & cook for 5-10 min.
  • Now add in tamarind water and 1/2 glasss water & let it simmer till the oil separates, add salt if required.
  • Now add in Fish, mix gently so you dont break the fish. Bring the curry to a boil & lower the heat to a simmer for 5-10 min.
  • Now fish curry is ready.

Tempering:

  • Heat Coconut oil,add mustard, jeera, Curry leaves, slit garlic, chopped onion & sautee till it turns golden brown.
  • Add tempering into fish curry & top with corriander leaves.
  • Serve this spicy fish curry with steamed rice.

Tips:

  • Coconut oil or Gingely oil can be used.
  • Fish curry taste great when prepared in Mud pot.
  • Fish curry taste great when you keep it overnight & serve next day.
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