Easy Fish Curry
This Easy Fish curry is ultimately quick to make with minimalist pantry ingredients, lusciously creamy, spicy, bursting of flavours! Making Fish curry can’t be easier than this, All you need is just 30 mins to make this gorgeous fish curry.
This warm, comforting, yummylicious Fish curry/Meen kuzhambu recipe is the simple tangy curry, with fewer ingredients. This recipe is humbly shared from one of our aunt who is very much skilled in cooking and this fish curry is her signature recipe. She never adds tomato, curry leaves or any other ingredients which we usually add to make fish curry, nevertheless it tastes ultimately delicious!
What You'll Find in This Post (Show all)
How do you make Indian Fish curry/Meen kuzhambu recipe?
Firstly, Grind coconut in a blender to make a fine paste. Extract tamarind water, add all the spice powder and coconut mixture. Keep the tamarind mixture aside.
Heat up oil in deep pan, add seasoning, shallots and tamarind mixture. Once the mixture comes to boil. Add fish and cook further for 10mins.
Why this recipe works:
Pantry-friendly: You will never need any fancy ingredients to make this curry, just simple pantry ingredients are enough to make it.
Spice powders: This recipe includes Chilli powder and coriander powder separately. Adding the separate amount of the spice mixture controls the taste of this recipe.
Ultimately Easy: The procedure to make this fish curry is so simple and straightforward.
What Fish is good for making this curry?
Any thick flesh skinned fish goes well. Fishes like barracuda ( koduva, seela), Pomfret(vaval), seer fish(vanjaram), Red snapper (Sankara)
Can I add coconut milk for this fish curry?
Yes! You can add 200 ml of coconut milk for this recipe but there will a slight difference in taste and texture.
This recipe calls for fresh ground coconut mixture, that thickens the gravy. My person favourite is to add freshly ground coconut paste. Again, nothing can beat the taste of fresh coconut.
How long can I keep this fish curry in the refrigerator?
This curry taste better the next day. Once the curry comes down to room temperature, store in an airtight container that will keep fish curry for 3 days in refrigerator.
What can be served with fish curry?
Serve the fish curry with rice, idly, dosa.
How To Make Easy Fish Curry With Step By Step Pictures:
Add coconut in a blender
Add 1/2 cup of water and grind to a fine paste.
Take a mixing bowl, Extract tamarind pulp by adding 2 cups of water, Add in chilli powder and turmeric powder.
Add coriender powder and salt to tamarind water.
Now the ground coconut mixture is added to tamarind water
Give a quick stir, so that everything combines and dissolves well
Heat up some peanut oil/Gingelly oil in deep pan
Add fenugreek seeds, Let it sizzle.
Add in shallots and fry them in oil
Fry the onions till its turns golden brown
Pour the tamarind mixture and 1 1/2 cups of water give a quick stir
Cover and let it boil for 10 to 15 mis over a medium heat.
Fish Curry is ready to be served!
Looking for more Recipes?
- Madurai Pepper Chicken
- Chettinad Mushroom Sukka
- Curryleaves Prawn Fry
- Kerala Meen Pollichathu
- Fish Fry with shallots and coconut
- Chettinad Fish Fry
- Fish Curry with Freshly Roasted Masala
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Easy Fish Curry
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Easy Fish curry is ultimately quick to make with minimalist pantry ingredients, lusciously creamy, spicy, bursting of flavours! Making Fish curry can’t be easier than this, All you need is just 30 mins to make this gorgeous fish curry.
Ingredients
- 1 kg Barracuda Fish (You can use fishes like pomfret, seer.)
- 3/4 cup Tamarind
- 1/4 cup Peanut oil
- 1 tsp Fenugreek seeds
- 1 cup Coconut
- 1 cup Shallots
- 1/4 cup Chilli powder
- 1/4 cup Coriander powder
- 1 tbs Turmeric powder
- 1 tbs Salt- to taste.
Instructions
- Step 1: Wash the fish pieces throughly, and slice them according to your preference.
- Step 2: Add coconut in blender, add 1/4 cup of water and grind to smooth paste.
- Step 3: Extract tamarind pulp by adding 2 cups of water. Add all the spice powders chili powder, coriander powder, turmeric powder, coconut paste, salt. Stir all the spices until dissolves well.
- Step 4: Heat up oil in a deep pan, add fenugreek seeds let it sizzle for few seconds.
- Step 5: Add shallots and fry to light golden brown, add the tamarind mixture and Add 2 cups of water. Check for salt. Cover and cook for 10 to 15 mins over a medium heat or until the gravy slightly thickens and the raw mixture of spices fades off.
- Step 6: Gently drop in fish pieces, cover and cook for 10 mins.
Notes
Buying the fresh fishes plays a vital role in making curry.
Dilute required amount of water to tamarind pulp to get a tangy water.
Using gingerly oil or peanut oil to get rich flavors of curry.
The real taste comes from the spice powders like coriander powder and chili powder. Give a taste test and add required amount of spices.
Fresh coconut gives the good texture to the curry.
- Category: gravy- nonveg, Lunch/ breakfast
- Cuisine: south Indian
Looks delicious!!??❤
★★★★★