1. Fish – 1/2 kg, cleaned and cut into steak pieces(I used pompano (vatta))
2. Onion – 1 small, chopped
Ginger – 1 inch, thinly sliced
Garlic – 2 – 3 large cloves
Green chilies – 3 – 4, slit
Curry leaves – 1 sprig
3. Tomato – 2 small or 1 large
4. Turmeric powder – 1/2 tsp
Chilly powder – 1.5 tsp
Coriander powder – 2 – 3 tsp
Pepper powder – 1/2 tsp
Fenugreek powder – 1/2 tsp
5. Gamboge (kudam puli) – 1, soaked in enough water for 10 minutes ( Optional, use it if the tomatoes are not very sour)
6. Thick coconut milk – 1/4 cup ( I used 2 tbsp canned coconut milk)
7. Mustard seeds – 1/2 tsp
8. Oil – 1.5 tbsp
9. Salt – To taste
1. Heat oil in a claypot / meen chatti at meidum heat. Splutter mustard seeds. Add chopped onion, ginger, garlic, green chilies and curry leaves. Saute until onion turns lightly brown and then add chopped tomato. Saute for a few minutes and add the spice powders numbered 4. Saute well until the raw smell of the spice powders is gone. Add 1.5 cups of water, enough salt, kudampuli, if using and bring to a boil. Add the cleaned fish pieces.
2. Cook for about 20 minutes at medium heat until the fish pieces are done and the gravy is medium-thick. If you prefer a thick gravy, cook uncovered for a few more minutes. Add 1/4 cup thick coconut milk. Switch off when it starts to boil. Add 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes. Serve with kappa puzhukku or rice and a thoran/ mezhukkupuratti. This tastes best the next day.
Wow ! Mouth watering here :(((
Slurp,irresistible fish curry.
Such a fabulous color…and a mouthwatering curry!!!
YUmmy fish curry,adipoli color..
very yummy looking curry
I have tried with Red Snapper(Pompano N/A) and it turned out as one real kicking curry. Wife absolutely loved it.
1)Doubling the quantity of fish and doubling the spices may not be a great idea. So next time, I will just halve the spices for each doubling of quantity of fish( Any ideas welcome)
2)I didn’t add coconut milk. Well, next time I am going to add that one and also I will try with Grouper fish too.
Thanks very much for an awesome and simple recipe!
Thank you for trying it out and for your comment. Since you didnt add the coconut milk, I think its natural that the spiciness of the curry will increase beyond what is needed – the coconut milk takes out a lot of the spice from the curry and mellows it down. But like you said, doubling the spices may not be a great idea for most of the recipes. For eg: in this recipe, the spice level of chilly powder depends on how fiery the chilly is and the sourness of tomatoes varies depending on their type . Also too much turmeric powder and fenugreek powder can turn the curry bitter. So please use your discretion to adjust the spices and other ingredients, to your taste preferences. Taste the gravy while its cooking to see if there are any red flags on spiciness or anything else… Hope you enjoy the addition of coconut milk in this recipe..
Superb looking fish gravy..I believe this fish variety doesn’t have much bones, right?
Hi Yummy Team,
Well, it turned out that not adding coconut milk did not end up that bad. I waited for one day and tried it with Kappa(Yuca/Cassava). Mmmm… I guess a combo heavens would die for :-).
Anyway, next time coconut milk will find its way in!
I ws waiting for the weekend to prepare the curry.. It turned out really good.. 🙂
Thanks a lot for trying it out and for your feedback..Really happy to know that it turned out well 🙂
tried this recipe with king fish today and it came out very well.. thank you Maya for these incredible recipes..
You’re welcome! 🙂 Hope you continue to enjoy my recipes 🙂
This is a delicious and easy curry! Thank you so much! Made it with salmon and came out great!
Thankyou for this recipe. It was a tasty fish curry)