I have posted many of the fish curries, among all these this recipe is always a special with me because I have prepared this Tuticorin Style – my hometown, southern most part of Tamil Nadu. This recipe goes out well with all the variety of fishes; particularly it goes well with sheer fish. This is been one of the most important dish prepared in my mother’s home regularly on Saturdays for lunch.
This is something different than all other fish curry, because first we mix all the ingredients together along with the tamarind paste, coconut paste, and spice powders then boil the fish, later we add oil to it. This curry taste tangy and spicy. Let us move on to the recipe…
- Fish – 500 gm
- Onions – 2 nos (medium sized)
- Tomato – 1 nos (medium sized)
- Curry leaves – a string
- Chili powder – 1 ½ tsp
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Coconut pieces – 3 tbsp
- Cumin seeds – 1 ½ tsp
- Tamarind – a gooseberry size
- Green chili – 1 no
- Salt to taste
- Oil – 1 ½ tbsp
- Clean and cut the fish into desired shape. I have sliced the fish.
- Take a tsp of chili powder, a tsp of coriander powder, ¼ tsp f turmeric powder and salt in a bowl, mix them all together. Marinade the fish in the masala for about 20 mins.
- Prepare Tamarind extract.
- Peel and finely chop one of the onions and roughly chop the rest of the onions and tomato.
- Grind the coconut pieces along with the cumin seeds to a fine paste by adding little paste. Now add in the roughly chopped onions and pulse it (do not grind).
- In a heavy bottomed kadai or in an earthenware pot, take the finely chopped onions and the leftover chili powder, coriander powder, turmeric powder followed by salt, pour in the tamarind extract and mix these entire well.
- Now keep that pot or kadai over the stove, cover with the lid and wait till it boils.
- After 5 mins, add in the fish one by one and cover with the lid, wait till the fish is half cooked.
- Add in the roughly chopped tomatoes and wait till it boils.
- Pour in the oil, cover and cook till the fish is done.
- Open the lid and leave it in low flame, till the oil floats on the top and the curry becomes semi thick.
- Garnish with coriander leaves.
Serve hot. This curry goes out well with steamed rice and dosa.