Tamil Fish Curry
A South Indian fish curry that doesn’t use coconut? It’s hard to believe but this is a traditional Tamil fish curry which my mother makes quite often. It’s wonderful with rice.
Fish – ½ kg cut into pieces or slices.
The ideal fish would be kingfish or surmai or black pomfret or halwa
2 teaspoons oil – preferably coconut oil
½ tsp mustard seeds
One sprig curry leaves
1 onion chopped (preferably 3 shallots or small onions chopped)
Tamarind – small marble size soaked in water or 2 tsp paste
½ tsp turmeric (haldi) powder
2 tsps chilli powder (less if you want it less spicy)
Cumminseed (jeera) powder 1.2 tsp
Coriander (dhaniya) powder 2 heaped tablespoons
1 tsp chopped green chillies
1 tsp finely chopped ginger
1 tsp finely chopped garlic
Salt to taste
Burst the mustard seeds in the oil, add curry leaves, then the onion and stir. Add tamarind with 2 cups water. Then the jeera, coriander, haldi, chilli powder and salt and bring to a rolling boil. Put in the pieces of fish and simmer for 10 minutes or till the fish is cooked through. Switch off the flame and sprinkle the green chillies, ginger and garlic over it and serve hot with rice.