Made with AI
South Indian Fish Curry
Ingredients
- firm white fish fillets1 lb
- tamarind paste1 tablespoon
- turmeric powder1 teaspoon
- coconut oil2 tablespoons
- mustard seeds1 teaspoon
- large onion, finely chopped1 whole
- tomatoes, finely chopped2 whole
- grated ginger1 tablespoon
- garlic, minced3 cloves
- green chili, slit1 whole
- coriander powder1 teaspoon
- cumin powder1/2 teaspoon
- black pepper1/2 teaspoon
- coconut milk1 can
- Saltto taste
- Fresh cilantro for garnish
Instructions
- 1
Rinse the fish fillets and pat dry. Cut into 2-inch pieces and set aside.
- 2
In a small bowl, mix the tamarind paste with a little water to make a tamarind juice and set aside.
- 3
Sprinkle the fish pieces with turmeric powder and a pinch of salt, gently rub the spices onto the fish, and let it marinate for about 15 minutes.
- 4
Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and let them pop.
- 5
Add the finely chopped onion to the pan and sauté until they turn translucent.
- 6
Stir in the grated ginger, minced garlic, and slit green chili. Cook for another 2 minutes until the raw smell of the ginger and garlic goes away.
- 7
Add the finely chopped tomatoes and cook until they soften and become pulpy.
- 8
Mix in the coriander powder, cumin powder, and black pepper. Cook for a minute until the spices are well combined with the tomato mixture.
- 9
Pour in the tamarind juice and bring the mixture to a simmer.
- 10
Add the coconut milk and salt to taste, and bring the curry to a gentle boil.
- 11
Gently place the marinated fish pieces into the curry. Make sure they are submerged in the sauce.
- 12
Cover the pan with a lid and let it simmer for about 10-12 minutes, or until the fish is cooked through.
- 13
Check for seasoning and adjust if necessary.
- 14
Garnish with fresh cilantro leaves before serving.
- 15
Serve the South Indian Fish Curry hot with rice or your choice of Indian bread.
