Fish and Tomato Curry

Fish and tomato curry

Ingredients

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

Method

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.

Fish and tomato Curry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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15 comments

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  • Hi,
    I have tried with Red Snapper(Pompano N/A) and it turned out as one real kicking curry. Wife absolutely loved it.
    Lessons learned
    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!

    Regards
    Joson

  • Joson,

    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..

  • 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!

    Thanks
    Joson

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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