25. Apr, 2016


This is a real South Indian style Fish Curry made with tamarind. You will need fresh fish with the bone in. I used Silvers but Reds or Salmon is great as well.


700g fresh fish sliced(the slices should be 1.5cm thick), 6 small brinjals, 1 chopped onion, 4 tomatoes grated, 1 teaspoon ginger and garlic paste, 10 garlic cloves, curry leaves, 1 teaspoon mustard seeds, 1 teaspoon fenugreek(methi) seeds, 3 teaspoons cumin(jeera) seeds, 2 green chillies, 4 teaspoons chilli powder, 1/2 teaspoon turmeric powder, 1 tablespoon tamarind, fresh coriander, salt.

Ask your fishmonger to clean and slice the fish for you. Make sure there are no scales on the fish. In a flat bottomed pot fry the onions, mustard seeds, green chillies, and curry leaves. In a dry pan fry the cumin and fenugreek seeds for a few minutes. Cool the seeds then grind in a spice mill or pestle and mortar. When the onions have browned add the ground spices to the pot and cook for a minute. Then add the chilli powder and turmeric powder and cook for a minute. Add the grated tomatoes, garlic cloves, ginger and garlic paste and salt to taste. Dissolve the tamarind in some water - about a quarter cup. Remove any seeds - you should have a smooth paste. Add half of this to the pot and cook on low heat for 6-8 minutes. Then taste the gravy and add more tamarind as you like. Add the brinjals and cook for 10 minutes. Then add the fish and cook for 20-30 minutes. The golden rule, according to the fish curry fundi's is to NEVER stir the pot!. The fish will break and leave you with a pot full of mush! Instead, shake the pot gently to make sure the curry is not sticking to the bottom of the pot. When the fish is cooked remove the pot from the heat and let it stand for at least an hour before serving. This is one curry the longer it stands, the tastier it gets! Garnish with fresh coriander and serve with rice, roti or bread.