Dindigul style fish curry | How to make Dindigul style fish curry

Name: Dindigul Style Fish Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 people
Ingredients: 2 tablespoon gingely oil; 300 gms fish ( i used pink perch); 10-15 shallots; 1/4 cup fresh shredded coconut; 1/2 tsp mustard seeds; ¼ tsp fenugreek seeds; 1 onions, sliced; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 and 1/2 tsp coriander powder; 2 medium sized tomatoes pureed; Small lime sized tamarind; salt as needed

By Survath Baseela | 25th Sep 2016 |

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Dindigul style fish curryby Survath Baseela

Prep Time
10
mins
Cook Time
40
mins
Serves
2
People

44 saves

1 review

8 likes

About Dindigul style fish curry Recipe

Delicious and flavoury fish curry inspired from the blog kannammacooks.com

Dindigul style fish curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Dindigul style fish curry is just mouth-watering. This amazing recipe is provided by Survath Baseela. Be it kids or adults, no one can resist this delicious dish. How to make Dindigul style fish curry is a question which arises in people's mind quite often. So, this simple step by step Dindigul style fish curry recipe by Survath Baseela. Dindigul style fish curry can even be tried by beginners. A few secret ingredients in Dindigul style fish curry just makes it the way it is served in restaurants. Dindigul style fish curry can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Dindigul style fish curry.

Dindigul style fish curry

Ingredients to make Dindigul style fish curry

2 tablespoon gingely oil
300 gms fish ( i used pink perch)
10-15 shallots
1/4 cup fresh shredded coconut
1/2 tsp mustard seeds
¼ tsp fenugreek seeds
1 onions, sliced
1/2 tsp turmeric powder
1 tsp red chilli powder
1 and 1/2 tsp coriander powder
2 medium sized tomatoes pureed
Small lime sized tamarind
salt as needed

How to make Dindigul style fish curry

In 1 tbsp of oil fry shallots till slightly golden. Then add shredded coconut and fry until golden in low flame. And grind them into a smooth paste and set aside.
Soak a lime size tamarind in a cups of water. Extract tamarind pulp and keep aside.
In 1 tbsp of oil add mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Then add sliced onion and curry leaves. Saute till onion is soft.
Add turmeric, red chilli and coriander powders and fry for few seconds in low flame.
Then add in the tomato puree and saute well until the mixture is dry and oil.
Add the tamarind pulp to the pan. And add in the salt. Add in the ground shallot-coconut mixture and a 1/2cup of water.
Let it simmer for 20 min.Stir the curry once or twice when simmering. After 20 minutes, add fish. Cover the pan again and cook for 7-8 minutes on low flame. Remove from heat.
Serve it with hot rice.

My Tip:

Prepare the curry before 1/2 or 1 hr before serving. The fish will soak up all the flavors of the curry.