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South Indian Fish Curry

  • 4servings
  • 30minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Fish (Catla or small size Seer fish into pieces) 500 gms

  2. Onion 150 gms

  3. Tomato medium sized 4 no

  4. Green chillies 4 no

  5. Chilli powder 2 tbsp

  6. Ginger garlic paste 2 tsp

  7. coconut (Grinded/medium sized) 1/2

  8. Fenugreek 2 tsp

  9. Jeera 1 tsp

  10. Fennel 1 tsp

  11. Coriander Powder 2 tbsp

  12. Garam Masala 2 tsp

  13. Salt to taste

  14. Tamarind 1 (lemon size)

  15. Turmeric 1/4 tsp

  16. Curry leaves 5 gm

  17. Coriander leaves 5 gm

  18. Oil (Gingely) 50 ml

Instructions Jump to Ingredients ↑

  1. Marinade fish with 1 tbsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala and salt.

  2. Heat oil. Add onion, jeera, fennel, fenugreek and green chillies and fry till the raw smell of onion reduces.

  3. Add tomato and continue fry for 3 minutes.

  4. Add chilli powder, garam masala, turmeric powder, curry leaves, coriander powder and salt.

  5. Fry in slow flame till the oil comes out seperately from the gravy.

  6. Add grinded coconut and fry for another 3 to 5 minutes.

  7. Add required water, tamarind pulp and boil the gravy in slow flame.

  8. Add marinated fish to the gravy once the oil starts to seperate from the gravy.

  9. Keep it in slow flame till the fish gets completely cooked.

  10. . Garnish the gravy with chopped coriander before serving.

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