Saturday, 22 September 2012

Fish Curry

What do you do when you have a large fish on your hands,and your done with making cutlets,frying and grilling end up making fish curry....Yes after using up all the good pieces from an entire King fish for all of the above, I was left with the head and tail bits and i most certainly wanted to make my favourite fish curry...

Many of you must be making a similar fish curry using the choicest of fish pieces,but I always use the head and the tail pieces...somehow the taste is better when you use this...but even better in my opinion is making fish curry with small fish...any small variety would do....

Fish head and Tail from a 1 1/2-2 kg Fish
 3/4 Gingelly oil 
1/4 cup Coconut oil (as far as possible please use both these oils,this gives the curry its distinct taste,you can lessen the amount if you want,but its fish curry,i always add a generous amount of oil)
2 Large onions chopped fine
2 Tomatoes sour variety chopped fine...reduce if mangoes are too sour
4 Green chillies chopped
1/2 small bunch Coriander Leaves chopped
1 large raw mango cut into big chunks
A few sprigs curry leaves
A lemon size ball of tamarind soaked in 2 cups of warm water,mashed well and strained
1 tsp ginger and garlic paste (2:1) ratio
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1 heaped tsp chillie powder
1/2 tsp turmeric powder
1 tsp heaped cumin and fenugreek powder (this is a powder I always keep stock of,in a 2:1 ratio,cumin being 2.i roast them on a dry skillet till fragrant,cool and powder them,store in airtight container)
1/2 tsp coriander powder
salt to taste....

As far as possible please use a mud pot to make this curry and to serve it too...i find that it gives an earthy taste to this dish,and that it keeps better for a couple of days at least....You can use any vessel of your choice,though a heavy bottom one would be preferable...add  the gingelly oil and heat well,drop in the fenugreek seeds and before it browns too much add the mustard seeds and splutter them....add the curry leaves,whole garlic pods and onions and saute till just going to turn brown not brown the onions too much...add the ginger garlic paste and saute well....add the dry spices,always keep your heat low when you add dry spices...saute well add the tomatoes and mix in some water so as to get everything together,mash well with a wooden spoon...add the cut mangoes,coriander leaves,salt and the tamarind water,cover the dish and bring to a rapid boil,turn the heat to sim and allow it to simmer on gentle heat for at least 1/2 an hour....
          A seasoned cook will tell when the curry is ready,just by the smells emanating from the pot......even before you add the fish,this curry gives out a fish curry smell like nothing else does...after 1/2 an hour gently add the fish,cover and let it simmer occasionally shaking the pot, swirling it gently....After 10 minutes open lid and add heated coconut oil and close lid...swirl again and remove from fire...let it rest for a while...serve with hot rice...
As many of you will know this curry tastes best the next day...on the following day heat gently and serve with dosa,appam or idli....Remember to share with love and kindness.... 


  1. I love the pot and the ladle. So rustic and real. I'm sure it tasted awesome. The earthern ware imparts a distinct flavor to spicy curries. Mouth watering!

  2. The pot is most ethnic...where did you get it
    And the fish curry is a recipe I'll ask my sis to make