This is a popular dish in the south west coast of India.This is prepared using Fish ,coconut milk and spices.Adding tamarind and coconut milk to the curry enhances the sour taste and richness to the curry.This goes well with rice.
- Fish(Mackerel,pomfret or king fish)- 1 lb
- Onion- 1
- Tomato (chopped) – 1
- Green Chilly(slit open lengthwise) –1
- Coconut Milk – 2 cups
- Curry leaves – 2 sprigs
- Red masala paste – 1/4 cup
- Tamarind paste – 1 tsp
For red Masala Paste
- Red chilly(Dry) –5
- Coriander seeds-1 tbsp
- Cumin Seeds –1/4 tsp
- Peppercorns(black) –1/2 tsp
- Cinnamon stick – 1”inch
- Garlic – 6
- Ginger(chopped) – 1tsp
- Tamarind paste – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Fenugreek seeds – 1 pinch
- Grated Coconut – 1/4 tbsp
- For red masala paste ,heat oil in a pan on medium heat.Add dry red chilly,coriander seeds,cumin,pepper,cinnamon,fenugreek,ginger and garlic.Roast until aromatic for 5 minutes.Remove from fire.
- Transfer the mix into a mixer.Add coconut,tamarind and turmeric powder to it.Grind the mix into a smooth paste adding water a little at a time.Masala paste is ready.
- Heat oil in a pan.Add curry leaves and chopped onions and saute till golden brown.
- Add chopped tomato,green chilly,salt and red masala paste to it and stir well .Add coconut milk and water to it and bring it to boil.
- Add fish pieces and tamarind paste and reduce the heat to low.
- Cover and cook on low flame for 10 minutes or until fish is cooked well.
- while preparing the curry try not to stir too vigorously instead swirl the pan to mix.
- Serve hot with white rice.
Recipe Source:My Indian Kitchen by Hari Nayak.
This is an simple and tasty upma which can be prepared using leftover idiyappam.
- Idiyappam – 5 nos
- Carrot – 1/4 cup
- Onion(medium,chopped) –1
- Turmeric powder-1 pinch
- Curry leaves – 2 sprigs
- Mustard seeds – 1 tsp
- Cashewnuts – 1tbsp
- Raisins –1 tbsp
- Ghee – 1 tbsp
- Cut the idiyappam into small pieces and keep aside.
- heat ghee in a frying pan. Splutter mustard seeds and add cashewnuts,raisins and saute it.
- Add finely chopped onions and carrots.Add curry leaves and stir fry for a minute.
- Add turmeric powder,salt and idiyappam.Mix well.Remove from fire.
- Serve hot as evening snack.
This fish curry is prepared using dried fenugreek leaves in a spicy ,tangy and rich sauce.Few days ago a regular visitor of my blog sent me a message asking me whether you can post the methi fish masala and this is specially for her.Do try this different style of fish masala. I am sure you all will definitely love this.
- Fish (Red snapper,Tilapia or any fleshy fish) – 1/2 kg
- Shallots –10
- Garlic – 10
- Green Chilly – 3
- Ginger(chopped) – 2 tsp
- Tomato(chopped) – 3
- Onion(sliced and fried until golden brown) – 2
- Onion(chopped) -2
- Turmeric powder –1/4 tsp
- Red Chilly Powder – 3tsp
- Fish curry Masala - 1 1/2 tsp
- Cumin powder (roasted) – 1/2 tsp
- Tamarind Sauce – 1/2 cup
- Dried Fenugreek leaves – 1 1/2 tbsp
- Coriander leaves – 3 sprigs
- Yogurt –1 1/2 tbsp
- Cream – 1/4 cup
- Water-1 cup
- Marinate fish with turmeric powder,red chilly powder and salt for 10 minutes.Heat oil in a pan and deep fry till golden brown.
- In a blender, make a paste of shallots,garlic,ginger,2 tomatoes,fried and golden brown onion.
- Heat 2 tbsp oil in a pan.add chopped onions,1 tomatoes and saute until soft.
- Add ground paste and cook for 5 minutes.Add fish curry masala ,cumin powder and remaining chilly powder and saute well.
- Add salt to taste and tamarind sauce.Bring to a boil and let it cook on low flame for 15 minutes.
- In a small pot,bring 1 cup of water to boil.Add dried fenugreek leaves to soften, then strain and discard water.
- Add boiled fenugreek leaves to the simmering sauce.
- Add fried fish and 2 sprigs of coriander leaves.Cook over low heat for another 10 minutes.
- Add cream and yogurt to it and mix well.Stir carefully not to break fish.
- Add remaining coriander leaves. Remove from fire.Allow the curry to stand for 30 minutes before serving with rice or roti.