Fried Fish Curry, learn how to make this spicy and delicious Tamilnadu style fish curry in a clay pot. Serve this lip-smacking meen kuzhambu with idli or rice.
Tamilnadu style Fish Curry
As the name suggests, fried fish is added in this tamarind and coconut-based creamy curry. I have prepared the curry in a clay pot so you could imagine a load of flavours in this meen kuzhambu. Those who don’t like to add fried fish can simply add raw fish pieces in the curry and adjust the cooking time accordingly.
I have used red snapper/sankara meen to prepare Tamilnadu style fish curry. Other varieties which could be tried are mathi/sardine, vanjaram, koduva, ayala, viral meen, rohu, etc. Marinate the fish with sambar powder, turmeric, and salt. I usually marinate the fish with those powders and store them in the freezer. Keep in the room temperature for at least 2 hours before planning to cook with it. I have shared numerous versions of fish curries in my blog which you can refer to.
Along with tamarind, I have also added raw mango for the additional punch of sour taste. It is an optional ingredient here. Replace sambar powder with red chili powder or pepper powder if needed. This is a very simple and easy fried fish curry that can be served with idli or rice.
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Instructions with step by step photos,
- Marinate fish pieces with sambar powder, turmeric powder, and salt to taste. Let it marinate for a minimum of 1 hour. Heat a tava or frying pan. Shallow fry marinated fish till they are 3/4 th cooked. Remove from the heat and keep aside. Grind chopped coconut bits and ginger garlic paste to smooth paste adding enough water and keep aside.
- Heat 2 tbsp oil in a clay pot. Temper mustard seeds, cumin seeds, fennel seeds and curry leaves. Add chopped onions and saute a while. Now, add chopped tomatoes and cook for 2 minutes. Add chopped raw mango slices, sambar powder, pepper powder, turmeric powder, curry/coriander powder and stir well everything.
- Now, add coconut paste, tamarind extract, salt to taste, and 2 cup water. Mix well everything and let it cook covered for 10-15 minutes. Add fried fish and cook for another 5 minutes and remove meen kuzhambu from the heat.
How to make Fish Coconut Curry
Tamilnadu style Fish Curry
Ingredients
To Marinate Fish
- 6-8 Red Snapper/Sankara Meen - cut into halves
- 2 tsp Sambar Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
For Curry
- 1 cup Chopped Onions
- 1/2 cup Chopped Tomatoes
- 1 tbsp Ginger Garlic Paste
- 1/2 cup Tamarind Extract
- 1/2 cup Grated/Chopped Coconut
- 1/2 tsp Turmeric Powder
- 1/2 tsp Pepper Powder
- 2-3 tsp Sambar Powder
- 1 tsp Coriander/Curry Powder
- Salt to taste
- 2 tbsp Groundnut/Coconut Oil
- 2-3 cup Water
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 stick Curry Leaves
- 4-5 Raw Mango Slices- chopped
Instructions
- Marinate fish pieces with sambar powder, turmeric powder and salt to taste. Let it marinate for a minimum of 1 hour. Heat a tava or frying pan. Shallow fry marinated fish till they are 3/4 th cooked.
- Remove from the heat and keep aside. Grind chopped coconut bits and ginger garlic paste to smooth paste adding enough water and keep aside.
- Heat 2 tbsp oil in a clay pot. Temper mustard seeds, cumin seeds, fennel seeds and curry leaves. Add chopped onions and saute a while.
- Now, add chopped tomatoes and cook for 2 minutes. Add chopped raw mango slices, sambar powder, turmeric powder, pepper powder, curry/coriander powder and stir well everything.
- Now, add coconut paste, tamarind extract, salt to taste, and 2 cup water. Mix well everything and let it cook covered for 10-15 minutes. Add fried fish and cook for another 5 minutes and remove from the heat.
The post Fried Fish Curry | Tamilnadu style Fish Curry appeared first on Jopreetskitchen.