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

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 it 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. 

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