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Thursday, August 22, 2019

South Indian style fish curry


I love watching cooking shows and travel shows and both put together is so much fun.  I love to watch shows by Rick Stein and on one of the episodes in his Rick Stein's India, he visited a lady somewhere in south India where she made this really simple yet delicious looking fish curry.
The curry paste looked very similar to Maldivian Lonumirus only thing was she used coconut and tomatoes along with dried chilies, garlic, a little onion, and peppercorns.

ingredients for curry paste
I used a local favorite reef fish known as Maaniya mas, I think any nice meaty white fish will do for this curry. The lady who made this didn't use a wooden spoon to stir. She took the pan on either side and swirled it gently to coat the fish. I think this is a good technique to use when dealing with delicate fish.

I served this with some lime rice along with a few slices of cucumber.



Yield: 4
Author: Nammi

South Indian style fish curry

prep time: 15mins cook time: 15 mins total time: 30mins

ingredients:

  • 300g-350g Maaniya Mas  or any other  firm reef fish or white fish
  • 1 small onion, roughly chopped
  • 1/2 cup grated coconut
  • 4 dried red chilies
  • 1 plum tomato sliced
  • 1/2 tsp  black peppercorns 
  • 4 cloves of garlic
  • salt to taste
  • 3 tbsp oil ( any vegetable oil)
  • 1/2 tsp mustard seeds
  • 1 sprig curry leaves ( about 12 leaves) 
  • a small handful of finely chopped coriander leaves
  • salt to taste

instructions:

How to cook South Indian style fish curry

  1. Get the fishmonger to scale the fish and remove the head and separate into fillets. I didn't remove the skin.
  2. Place onion, coconut, dried chillies, tomato, peppercorns and garlic, and a 1/4 tsp salt into a wet grinder or blender with a few tablespoons of water and grind to a smooth paste.
  3. Heat a suitable pan, a small pan, with oil, add the mustard seeds. 
  4. When the seeds start to pop add the curry paste and  1/2 tsp turmeric and stir it for a few seconds before adding in  1 1/2 cups of water. Let the mixture come to a simmer, then carefully add the fish. 
  5. Swirl the pan gently, holding the pan on either side. Let the curry simmer for 8-10 minutes.
  6. Taste and add salt. Stir  in the curry leaves and fresh coriander and cook for another minute. Then switch off and serve. 
Created using The Recipes Generator

1 comment:

  1. Both lime rice and fish curry sound really tasty and appetizing!

    ReplyDelete

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