South Indian Fish Curry

Serve hot with rice and enjoy the fish curry!



This is my first non-vegetarian recipe in this blog. I don't use heavily refrigerated meat or fish in my cooking, on a healthy aspect. I like to get fresh chicken or fish, as we get in India. Interestingly, this is the first non-veg recipe I tried after marriage to impress my husband :-). Well, it worked then and my family enjoys the fish curry even today. Here's the recipe for you to relish....

Preparation time: 10 min
Cooking time: 20 min
Serving size: 6

Ingredients

Ingredients needed for the curry

• Onion - 1/2
• Tomato - 1
• Garlic cloves - 5
• Methi(Fenugreek seeds) - 1/4 tsp
• Methi seeds powder - 1 tsp
• Green chillies - 2
• Curry leaves - few
• Mustard seeds - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Chilli-Dhania powder - 1 tsp (vary according to your spice requirement)
• Coriander leaves - few for garnishing
• Tamarind - Lemon size ball
• Salt to taste
• Oil for seasoning
• Fish - 2 lbs (1 kg)

Note:

• Using pearl onions gives authentic taste to the curry.

  

  Saute onion, garlic and spices

• Freshly roasted and ground methi seeds powder gives nice taste and aroma to the fish curry.

Preparation

1. Chop the onions and tomato.
2. Mince or grate the garlic cloves.
3. Extract tamarind juice.
4. Slit the green chillies in the middle.
5. Wash the fish pieces.
6. Chop the coriander leaves.

Note: Now a days all the fish cleaning and cutting is done in the shop, so we need to just wash the fish.

Cooking

Add the fish only after the curry boils

1. In a vessel (big enough to hold the fish pieces and curry) add 3 tsp of oil and bring stove to low-medium heat.
2. When the mustard splutters add the methi seeds, curry leaves, green chillies and saute for 20 seconds.
3. Add the chopped onions and saute for a minute. 
4. Add the minced/grated garlic and saute for another minute.
5. Once both the garlic and onion have turned golden brown, add turmeric powder and Chilli-Dhania powder and saute for 10 sec.
6. Add the chopped tomato and saute until the tomato becomes soft.
7. Once the tomato is half mashed add the extracted tamarind juice, a tsp of salt and water enough to cover the fish pieces(about 3 cups). 
8. Bring the curry to a boil and let it boil for at least 5 - 7 minutes. 
9. Add the fish pieces and bring the stove to medium heat.
10. Fish usually takes about 10 minutes to get cooked.
11. Add the ground methi powder just 2 minutes before removing the fish curry from the stove.
12. Garnish with coriander leaves. 
13. Serve hot with rice and enjoy. 

Note:

Is the fish curry inviting you?

• Add the fish only after the curry boils for atleast 5 minutes. If the fish is added before then the fish tends to break into smaller  pieces.
• Fish curry tastes better when eaten the next day after preparation or at the next meal after preparation because all the spices get soaked in the fish and tastes good.

Nutritional facts 

Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish has a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. For the health benefits of spices like methi seeds, mustard seeds, garlic and turmeric refer Essential Spices for Healthy Cooking. Red onions helps keep good cholesterol and removes bad cholesterol from the body. Tomatoes gives healthy skin and hair. Green chilli and chilli powder used helps in relieving pain in the body and soothing the nervous system. For health benefits of the herbs used refer Herbs for Cooking and their Health Benefits.

Enjoy the protein rich fish curry with hot rice for a weekend meal and make it a special time with the family. Let me know your comments and suggestions.......

You may also be interested in the following recipes

Stuffed Brinjal (Eggplant) Curry

Poondu Kozhambu Or Garlic Curry 

Soya Chunks Curry