Simple fish curry without Coconut-How to make an easy fish curry-எளிதான மீன் குழம்பு

You may wonder why a lot of fish recipes. To be frank they are so economical and budget-friendly here. We get fresh fishes here and they are so cheaper than Veggies and meat mostly. Also, we can finish the lunch in a simple manner with less effort by making Fish curry and fish fry with Rice or cooking just a fish fry with Sambar/dal/Rasam with Rice. So I always try to make out different curry recipes with fish. On a lazy day when it is a Fishy day I usually prefer to make this curry since it is simple, quick and easy moreover it does not require any grinding. You can make this curry with the basic ingredients available in the kitchen so it would be a helpful recipe for new cooking ones and bachelors. If you have leftover fish curry the next day add about 1 tbsp of oil to a pot. Then add this curry. Allow it to get thicken and the water is completely reduced. It will taste lovely. You can have this as a side dish with Rice and Sambar/dal/Rasam. Here is the recipe for my simple fish curry.
Also, check the other fish curries in my blog
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2 -3 Persons

INGREDIENTS REQUIRED

Fish – 4 Pieces
Salt to taste
Tamarind – a small lemon size

For Tempering

Coconut oil – 3 tsp
Mustard seeds – 1/4 tsp
Fenugreek seeds – 2 pinch
Small onions/Shallots – 3/4 cup(roughly chopped)
Garlic – 4 pods
Green chilli – 2
Curry leaves – 2 sprigs
Spice powders
Turmeric powder – 1/4 tsp
Red chilli powder – 2 tsp
Coriander powder – 2 tsp

METHOD

1. Clean and wash the fish pieces. Soak tamarind in water for about 10 – 15 mins. Extract the juice and discard the seeds. To a manchatti/earthen pot add oil preferably coconut oil. When it is hot enough add the mustard seeds and fenugreek seeds. Then add chopped shallots/small onion. Saute them well. Add garlic, green chillies and curry leave. Add a little salt. Saute them well in oil till the shallots turn golden brown.
2. Place the flame in low and add all the spice powders. This is to avoid the masala from burning out. Add the tamarind extract to it. Add water as required. Now place the flame in medium to high and allow it to boil. When it starts to boil add the fish pieces. Bring it to a nice boil and allow the fish to cook and the curry to thicken for about 7-10 mins.
Serve with Rice or Chapati.
Click here for more Seafood Recipes.

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