Spicy and Juicy Madras Fish Curry Recipe
This is one of my Mom's best dish. Best results will be seen when cooked in a mud pot. Nothing can beat this dish when we have this with hot hot Dosa or Idly.
Ingredients
1 kg Fish(tilapia or catfish)cut into 1" slices
1/2 cup Vegetable/sunflower/olive Oil(prefer Sesame oil)
2 Onions grind to paste
4 Tomatoes grind to paste
1 lime-sized ball of tamarind soaked in 1/2 cup of hot water
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies(fried in oil will give more spice)
4 tsp Coriander Powder(its also called as Dhaniya Powder)
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste
Directions
Method
1. Clean the Fish with salt to take the bad odor.
2.Heat the pan and pour 3 Tbps of oil
2.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the grounded Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add the tamarind juice and some water to get the curry consistence.
6.When the gray starts to boil add the fish and cook it for 5 min by closing the lid. When the fish turns little white then it means that the fish is cooked. Dont mix the curry after the fishes are added.
7.Garnish with coriander leaves.
1. Clean the Fish with salt to take the bad odor.
2.Heat the pan and pour 3 Tbps of oil
2.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the grounded Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add the tamarind juice and some water to get the curry consistence.
6.When the gray starts to boil add the fish and cook it for 5 min by closing the lid. When the fish turns little white then it means that the fish is cooked. Dont mix the curry after the fishes are added.
7.Garnish with coriander leaves.
Comments
Comments: 4 |
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shantihhh says :
OK I see now, fllets. Very pretty dish! It loks like it is maybe from the wonderful Bata Porcelaine factory in Kerela near Kochi. We were there one time and the quality was amazing. They were at the time manufactoring for Royal Doulton of the UK and fr 5 star hotel service.
Shanti/Mary-Anne
Posted on: 29 April 2008 - 7:47pm
shantihhh says :
This sounds wonderful like the fish curry I have loved in Kre(Aleppy) a our fiend'shouse. Some of the ingredients are only listed in the directions.
Maybe I will make this this weekend as my little curry tree has some nice leaves! What kind of fish do you use-fillets or a whole small fish? Photo is not showing as yet.
Shanti/Mary-Anne
Posted on: 29 April 2008 - 7:42pm
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