Fish curry / meen curry is staple in the southern part of India from where I come.Fish is cooked in mud pot and relished for lunch and the flavor of fish being cooked in mudpot is delicious. The usual dialogues between households is which fish did you get today? And whats the curry you’ve made?My grandmom makes delicious fish curries. The taste still lingers. Its mild flavourful yet simple.I have bothered Amma asking for Paattis (grandmom’s) recipe she says its the usual. The fish curry I made today is a bit on the spicier side. You can reduce the heat of the curry according to your spice level.
Must haves : Spice powders, fish, tomato, coconut milk
Oil : 2 tsp
Fenugreek seeds : 1/2 tsp
Garlic : 5 small or 3 medium slit across
Tomato : 1 medium, chopped
Powders : 1 tsp Chilli powder, 2 tsp coriander powder, 1/2 tsp turmeric, 3/4 tsp Kashmiri chilli powder. Mix with 3 tbsp water.
Tamarind : 1 large marble size soaked in about 4tbsp water.
Baby Snapper : about 300-400gms with bones
Coconut milk :1/4 cup from a can
Coconut oil : 1 tsp
Fennel powder : 1/2 tsp (optional)
Heat 2 tsp oil on slow heat and add the fenugreek seeds. Wait for about a minute. DO NOT burn the fenugreek seeds
Add the curry leaves and garlic. Stir for about 45 secs
Add in the curry powders with water.Stir for a minute
Then add in the chopped tomatoes. Add a dash of salt.
Wait for the tomatoes to be cooked a bit.
Add in the tamarind pulp
Cook for about 2-3 mins
Finally add in the fish.Check for consistency. Add 1/2 cup water if required
Add salt to taste
Close with lid and cook for 12 mins.
Then open lid add the coconut milk. Cook for a minute.
Finally drizzle with coconut oil and the fennel powder if using.Serve hot with rice.
My local picks
Coconut milk : Asia Brand from Aldi – authentic flavour
Fish : Brickworks vegetable, fish and meat maket, Findon