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.

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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 mins

Cook Time30 minutes mins

Total Time45 minutes mins

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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