SOUTH INDIAN FISH CURRY

Seafood lovers, here is another recipe for you to indulge yourselves in. 

Its a simple and easy to cook recipe which derives it flavor from the rich coconut milk and has a tangy touch to it from the tamarind and lemon juice.

For this recipe I have used Rohu fish which is a local river fish, but you can cook this recipe with any fish of your desire. Its flavor packed and simple gravy goes well with all sorts of fish. 

However from my experience I would say that this dish tastes best when cooked with Basa fish fillets.

Serve this with rice and experience the exotic flavors of South India. 

INGREDIENTS

MARINATION

• 1 tsp turmeric powder
• 1 tsp salt
• 1 tbsp lemon juice

GRAVY

• 1 1/2 tsp mustard seeds
• 1 1/2 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 12 to 15 curry leaves
• 8 cloves (laung)
• 2 medium sized onions (puree)
• 1 inch ginger (thinly sliced / julienne cut)
• 6 to 8 soaked dry red chillies (thinly sliced / julienne cut)
• 10 garlic cloves (sliced)
• 1/2 tsp turmeric powder
• 2 cups of coconut milk
• 1 walnut sized ball of tamarind pulp (imli)
• 1 tsp sugar
• 1 1/2 tbsp lemon juice
• Salt as per taste
• Mustard oil
• Fresh coriander leaves for garnish

STEPS

• Marinate fish with marinade ingredients and keep aside,
• Soak dry red chillies in a bowl of hot weather so that they become soft before you slice them,
• Soak the tamarind pulp in another bowl, half full of hot water and mash it with your hands to make it into a paste.
• Lightly crush the cumin seeds and cloves in a mortar pestle to get more flavor out of them.
• Heat mustard oil in a  kadhai till it starts to lightly smoke. Then reduce the flame and drop in the cumin seeds, mustard seeds, asafoetida (hing) and curry leaves. (MAINTAIN A SAFE DISTANCE AFTER DROPPING THE MUSTARD SEEDS AND CURRY LEAVES AS THE HOT OIL SPLUTTERS WHEN IT COMES IN CONTACT WITH THESE INGREDIENTS)
• Add the lightly crushed cloves to the oil.
• Drop in the pureed onions and cook for 10 to 15 mins till the onions lose their moisture and are translucent.
• Drop in the sliced ginger, dry red chillies, garlic, turmeric powder and mix well. Cover and cook on a low flame for 10 mins stirring occasionally.
• Whisk in the coconut milk and tamarind paste (make sure you remove the seeds if any) and mix well with the paste. Add more water if you want the gravy to be thinner.
• Add the salt, sugar and then drop in the fish gently.
• Cook on a high flame for 5 mins and then cover and cook for 15 to 20 mins till the fish is cooked perfectly.
• Turn off the heat and add the lemon juice.
• Garnish with fresh coriander leaves and serve hot.