Fish Curry & Fish Fry

Fish Curry

Fantastic combination with Rice / Boiled tapioca ….

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy and fish absorbs all the flavors.

Serves: 4

You will need

400 g fish pieces ( seer fish / pomfret – nemmeen or aavoli) or any good quality fish

½ teaspoon salt

½ teaspoon turmeric powder

1 tablespoon oil

6 shallots / chuvannulli, finely sliced

1- inch piece ginger, very finely chopped

1 green chilli (1 big or 2 small size), slit lengthwise

6 curry leaves

1 tomato (pick well ripe), finely chopped

2 teaspoon red chilli powder

3 teaspoon coriander powder

¼ teaspoon turmeric powder

3 big kudampuli

½ cup water (100 – 125 ml)

½ teaspoon salt (or to taste)

Method

Wash and clean fish pieces. Drain out water completely. Marinate fish pieces with turmeric powder and salt. Keep aside for half an hour.

Soak kudampuli in ¼ cup (50 ml) water for one hour. Add ½ teaspoon salt in water.

Dilute red chilli powder, coriander powder and turmeric powder in 3 tablespoon water. Make a smooth paste (spice mix). Keep aside.

Heat oil in a meen chutty or pan. Add sliced sliced onions and fry till golden color on a low to medium heat.

Add slit green chillies, chopped ginger and curry leaves. Stir well for 3 – 4 minutes or until fragrant and crisp.

Add finely chopped tomato and stir well continuously until well blended / thickens.

Add diluted spice mix and stir well on a low heat for 2 – 3 minutes or until the raw smell goes and thickens.

Add soaked kudampuli pieces, fish pieces, salt to taste and ½ cup (100 ml to 125 ml) water. Gently stir all the ingredients. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / fish pieces softens / gravy thickens. Serve with Rice / Boiled tapioca …

Special Fish Fry

Serves: 4

You will need

8 fish slices (pomfret / nemmeen (seer fish) or any good quality fish

1 ½ teaspoon tamarind paste

2 teaspoon red chilli powder

½ teaspoon pepper powder

¾ teaspoon salt (or to taste)

¼ teaspoon turmeric powder

1 tablespoon water

200 ml oil (to deep fry)

Method

Wash and clean fish pieces. Drain out water completely. Wipe each fish piece with a kitchen towel.

In a bowl, mix tamarind paste, red chilli powder, pepper powder, turmeric powder and salt. Sprinkle 1 tablespoon water and make a thick paste. Apply this paste evenly on both the sides of each fish pieces. Keep aside for one hour.

Heat oil in a frying pan / kadai. Reduce the heat to medium and deep fry fish pieces (4 fish pieces at a time) till brown and crisp. Drain on paper towels to absorb extra oil. Serve with rice / boiled tapioca …