Fish Non-Vegetarian Recipes South Indian Curries

Fish Curry – Tamilnadu Style

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Fish Curry is a spicy South Indian fish curry which is spicy and tangy. I always like to try different varieties in Fish Curry. This Fish Curry – Tamilnadu style recipe is one among the tried Recipes. An onion and tomato gravy with shallot and coconut paste, which is then simmered along with fish. I tried this curry last Sunday and it was so yummy. Fish curry always taste better the next day. Serve this Fish Curry along with steamed rice or idly or dosa. I made this Fish curry and Vanjaram Fish Fry for a Sunday lunch.

Fish Curry - Tamil Nadu Style
Fish Curry – Tamil Nadu Style
Fish Curry - Tamil Nadu Style
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5 from 1 vote

Fish Curry - Tamilnadu Style

Fish Curry is a spicy South Indian fish curry which is spicy and tangy.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Indian
Keyword: fish curry in tamil, fish curry tamilnadu, meen kulambu, meen kuzhambu
Servings: 3
Calories: 325kcal

Ingredients

  • 6 Pieces Fish I used head and tail pieces
  • 1 Onion thinly sliced
  • 2 Tomato pureed
  • few Curry leaves
  • 2 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 3 tsp Coriander powder
  • Tamarind – size of a lemon
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 1/4 cup Sesame oil

For masala:

  • 15 - 20 Shallots
  • 1/2 cup Shredded Coconut
  • 6 Cloves Garlic
  • 3 Dry Red chillies

Instructions

Preparation:

  • Clean the fish and keep aside. The fish I used here is Sheela.
  • I have used head and tail pieces of fish.
  • Soak tamarind in ½ cup of water for 30 mins. Squeeze the tamarind juice and set aside.

Method:

  • In a pan, add a tbsp of oil and add garlic and red chilies. Fry till garlic starts to change color.
  • Add shallots and cook till it turns translucent.
  • Add Grated coconut and cook till golden.
  • Remove it from the pan and cool.
  • Once cooled, grind it into a fine paste.
  • In a pan, add sesame oil.
  • Add mustard and fenugreek seeds. Let mustard splutter.
  • Add curry leaves and onions. Fry till onion turn translucent.
  • Add red chili powder, turmeric powder and coriander powder. Sauté well.
  • Add tomato puree and salt.
  • Cook till oil separates.
  • Add the shallots-coconut masala, tamarind juice and 1 ½ cups of water.
  • Let it simmer for 20 mins. Oil will float on top. This indicates that curry has cooked well.
  • Add fish pieces and cook for 5 - 7 mins.
  • Serve with steamed Rice.

Notes

Add tamarind juice according to your taste.

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AboutShalini

Hi, I'm Shalini

Welcome to F for Flavour!  Here you’ll find incredibly delicious recipes for breakfast, lunch, dinner, appetizers, snacks or desserts.  All the recipes which I share are tried, tested and tasted at my kitchen. Read More

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