Amma’s Fish Curry

My mother-in-law makes this awesome fish curry which is very different from a Bengali fish curry but a taste that I have grown to like. I believe that the flavours of this curry come from Amma’s homemade dhania powder and chilli powder. I have tried making this curry without those powders and the curry turned out different. I have stocked up on Amma’s masalas now and hope to replicate her curry soon!

Ingredients

750gms fish cubes or pieces

1/4tsp methi seeds

1/2 tsp mustard seeds

Curry leaves

3 thinly sliced onions

2 finely chopped tomatoes

1/2 cup grated coconut

10-15 sambhar onions

2tbsps ginger garlic paste

Tamarind

1 tbsp Chilli powder

2 tbsp Dhania powder

Turmeric

Salt

Oil

Water

Ingredients for the Fish Curry

Process

Apply salt to the fish and then wash it well. Soak the tamarind in warm water for about 15 minutes.  Grind the coconut and sambhar onions with a little water into a fine paste.

Heat 1-2 tbsps of oil and add the methi seeds, mustard seeds, and curry leaves. After it crackles, add the thinly sliced onions and fry till the oil separates. Then add the ginger-garlic paste and cook  till the raw smell goes. Add the tomatoes, and the dry masalas and the coconut-onion paste and let it cook. Then add 2 cups of water along with the tamarind and let the gravy boil well. Add the fish at the end and let it cook along with the gravy for about 10 minutes. get ready to sample heavenly fish curry with steamed rice 🙂

Fish Curry is Ready!

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6 Comments

Filed under Fish

6 responses to “Amma’s Fish Curry

  1. Swags! I was thinking of you and Mahes this morning, and how long it has been … and now I know why you’ve forgotten me, it’s ‘cos you’ve been pigging out on fish! 😐

  2. Swagata

    Telepathy!! I was thinking about you this weekend. How have you been? When do we get to see you?

  3. manidipa

    Have a few Qs… how much tamarind? Should i add d tmrnd water only or d tmrnd itself? U dont fry d fish…so do we cook wth only sea fish? Aftr addng d masalas n d coconut-onion paste how long should it b cookd for? D dhania n chilli(shukno lanka or bedge?)are they roasted first n then pwdrd or pwdrd raw? Hmmm!rgrtng puttin up d recipe? At leas u can make out that dis is a serious customer:D thanks a lot…can’t wait to try it out asap!

    • swagata

      1. She put two big knobs of tamarind in warm water. Put the water and not the tamarind in the gravy.
      2. You can fry the fish and add it. The flavour comes from the gravy so that will remain intact.
      3. After you add the coconut-onion paste, cook for 2-3 minutes and then add the water. It has to boil for at least 15-20 minutes for all the flavours to come alive.
      4. Use shukno lanka and not bedge…this is meant to be spicy 🙂

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