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Village style southindian fish curry

Jun-21-2018
Subashini Krish
40 minutes
Prep Time
25 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Village style southindian fish curry RECIPE

This is my grandma's style of making fish curry in an earthen ware. It will be left in the earthen ware 1-2 days and tastes heavenly as it becomes old

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Indian
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 5

  1. Rohu fish 1 kg cleaned&washed
  2. Tamarind lemon sized
  3. Shallots 150 gms
  4. Tomato 1
  5. Green chillies 2
  6. Garlic 10 pods
  7. Curry leaves few
  8. Grated coconut 1 tablespoon
  9. Jeera 1 teaspoon
  10. Urad dal 1 tablespoon
  11. Fenugreek 1 teaspoon
  12. Mustard seeds 1 teaspoon
  13. Fennel seeds 1 teaspoon
  14. Red chilly powder 1.5teaspoon
  15. Coriander powder 1 tablespoon
  16. turmeric powder half teaspoon
  17. salt 1.5 teaspoon

Instructions

  1. KEEP FISH,TAMARIND(SOAKED),SHALLOTS,GARLIC,TOMATOES,GREEN CHILLIES READY
  2. IN A PAN ADD 20 ML GINGELLY OIL
  3. ADD 1 TABLESPOON OF URAD DAL AND 1/2 TEASPOON FENUGREEK
  4. ADD 1 TEASPOON JEERA
  5. ADD 1 FISTFUL OF SHALLOTS
  6. SAUTE WELL
  7. ADD 1 CHOPPED TOMATO
  8. ADD 1 TABLESPOON OF GRATED COCONUT
  9. ADD 1 TABLESPOON CORIANDER POWDER
  10. ADD 1.5 TEASPOON OF CHILLI POWDER
  11. SAUTE WELL
  12. ALLOW THIS TO COOL
  13. HEAT AN EARTHEN WARE AND ADD 2 TABLESPOONS OF GINGELLY OIL
  14. ADD 1 TEASPOON OF FENNEL SEEDS AND MUSTARD SEEDS
  15. ADD GREEN CHILLIES AND GARLIC PODS
  16. ADD CHOPPED SHALLOTS
  17. ADD 1/2 TEASPOON TURMERIC
  18. ADD 1 .5 TEASPOON OF SALT
  19. ADD FEW CURRY LEAVES
  20. SAUTE WELL
  21. ADD THE COOLED INGREDIENTS IN A BLENDER
  22. GRIND TO A SMOOTH PASTE
  23. ADD THE GROUND PASTE TO THE SAUTEED ONIONS
  24. ADD TAMARIND WATER
  25. ADD ADEQUATE WATER FOR A THIN GRAVY
  26. CLOSE WITH A LID AND COOK IN LOW FLAME FOR 15 MINUTES
  27. NOW ADD THE CLEANED,WASHED FISH PIECES
  28. KEEP ALL THE PIECES IMMERSED,FOR EVEN COOKING
  29. COOK COVERED FOR 5 MINUTES ONLY TO AVOID OVER COOKING
  30. FISH CURRY IS READY
  31. I HAVE SERVED THIS VILLAGESTYLE FISHCURRY WITH STEAMED RICE AND SABUDHANA PAPAD -HUSBAND'S FAVOURITE

Reviews (1)  

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Sangeeta Arora
Jun-22-2018
Sangeeta Arora   Jun-22-2018

looks great

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