OCTOBER 2017: South India Fish Curry

photoed by A. Rajan

I make this curry with any type of fish. Trout, halibut, or tilapia could be a good choice of fish for this curry in western countries wherein it's not easy to get fresh Indian fish.

This is my comfort food with a lemon wedge and slices of onions on the side. Beautiful red color curry glistening on the bed of white Basmati rice is oh so tempting.

So how will you make this? Very simple. :)

You will need: 
Fillet of salmon (cut into big cubes to fill 2 cups)
1 tsp ginger, crushed
1 tsp garlic, crushed
Some curry leaves, optional
1 tsp tamarind pulp
1 medium sized onion, finely chopped
1/2 tsp mustard seeds
1 Tbsp Kashmir chilli powder
1/4 tsp turmeric powder
1 Tbsp tomato paste
Salt to taste
1 tsp garam masala powder
cilantro for garnish


In a wok, add some coconut oil. 

Once hot, add mustard seeds and curry leaves into it. 

Once the mustard seeds start popping, add onions. Saute. 

Once the onions start looking a little golden, add ginger and garlic into it. 

Now add tomato paste into the mix. Saute till this mixture cooks and you see oil leaving the sides. 

Add chilli, turmeric, and salt. Now add the fish. 

Add about 2 cups of water and stir in the tamarind. 

Let the fish cook for about 6-7 minutes or more. 

Add cilantro and garam masala for garnish.

Serve with a bowl of rice.

Enjoy!
--A.R.