Fish Curry Recipe
Servings
2people
Cook Time
35minutes
Servings
2people
Cook Time
35minutes
Ingredients
Instructions
  1. Roast the dried red chillies, cumin seeds and mustard in a heavy-bottomed skillet over medium heat until they are aromatic.
  2. Cool entirely before grinding to powder form in a mixer grinder or blender.
  3. To make a smooth paste, combine the toasted spice powder, turmeric, tomatoes, coconut and garam masala and place aside.
  4. Heat the oil in a large heavy-bottomed pan and add the curry leaves and panch phoran.
  5. When they have stopped sputtering, pour in the onion paste and cook until it is light brown.
  6. Next, add ginger garlic paste and fry for another 3 to 4 minutes.
  7. Add spice mixture and tomato, and saute until the oil separates from the masala.
  8. Add two cups of boiling water and the tamarind paste to the masala.
  9. Once the gravy starts to boil, reduce the flame and let it simmer.
  10. Put the fish pieces into the gravy carefully and cook until done.
  11. Garnish with chopped coriander.
  12. Serve hot with plain cooked rice.
Recipe Notes

Try out this recipe with the slightly sweet flavour of sole fish. Remember to click a few pictures for Instagram and tag us using #MadewithLicious, we’d love to see your dishes.

Print Recipe
 Fish Curry Recipe
Course Main Dish
Cuisine Indian
Keyword Fish Malabar Style
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Keyword Fish Malabar Style
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Roast the dried red chillies, cumin seeds and mustard in a heavy-bottomed skillet over medium heat until they are aromatic.
  2. Cool entirely before grinding to powder form in a mixer grinder or blender.
  3. To make a smooth paste, combine the toasted spice powder, turmeric, tomatoes, coconut and garam masala and place aside.
  4. Heat the oil in a large heavy-bottomed pan and add the curry leaves and panch phoran.
  5. When they have stopped sputtering, pour in the onion paste and cook until it is light brown.
  6. Next, add ginger garlic paste and fry for another 3 to 4 minutes.
  7. Add spice mixture and tomato, and saute until the oil separates from the masala.
  8. Add two cups of boiling water and the tamarind paste to the masala.
  9. Once the gravy starts to boil, reduce the flame and let it simmer.
  10. Put the fish pieces into the gravy carefully and cook until done.
  11. Garnish with chopped coriander.
  12. Serve hot with plain cooked rice.
Recipe Notes

Try out this recipe with the slightly sweet flavour of sole fish. Remember to click a few pictures for Instagram and tag us using #MadewithLicious, we'd love to see your dishes.