South Indian Fish Curry Recipe

Name: South Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg fish, without pin bones- firm fleshed cut into medium size pieces; 3 teaspoons oil (preferably Coconut oil); 1 few curry leaf; 1 shallot, chopped finely; 1 teaspoon tamarind pulp; 1 1/2 teaspoons ginger-garlic paste; 3 teaspoons red chili powder; 1/2 teaspoon turmeric powder; 2 teaspoons coriander powder; 1 teaspoon fenugreek seeds; 1 teaspoon mustard seeds; asafoetida powder, A pinch

Servings: persons

1 kg fish, without pin bones- firm fleshed cut into medium size pieces
3 teaspoons oil (preferably Coconut oil)
1 few curry leaf
1 shallot, chopped finely
1 teaspoon tamarind pulp
1 1/2 teaspoons ginger-garlic paste
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
asafoetida powder, A pinch

1
Wash and clean the fish.
2
Mix the chili powder, turmeric and coriander powder with a few drops of water to make a thick paste.
3
In a shallow pan, heat the oil.
4
Add the mustard seeds and the fenugreek seeds and saute till they splutter.
5
Add the shallots and fry till golden brown.
6
Add the spices paste and fry for 2 minutes.
7
Add 1 cup water and tamarind and bring to boil.
8
Add the fish pieces, add curry leaves and sprinkle asafetida from the top.
9
Cook for 20- 25 minutes.
10
Serve with rice.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg fish, without pin bones- firm fleshed cut into medium size pieces, 3 teaspoons oil (preferably Coconut oil), 1 few curry leaf, 1 shallot, chopped finely, and more.

Yes, South Indian Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Fish Curry

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