Fish Curry
My Naani’s fish curry is a great mix of aromatic flavors, garlic, and hints of coconut. It's best served with ghee rice or even a dosa (my personal favorite). This fish curry uses coconut and tamarind along with chilies to make this a well-balanced curry. This South Indian fish curry is a homage to all the regional fish curry recipes that are so unique and special to southern parts of India. This curry makes for a soul-soothing weeknight dinner and can be made with any seafood of your choice.
Serving Size: 10
Ingredients:
5 lb. of tilapia
26-28 garlic cloves
2 tbsp. of cumin seeds
1/2 tbsp. of fenugreek seeds
1 1/2 onion
1/2 bunch of cilantro
3 tomatoes
3 tbsp. of tamarind
1/2 cup of oil
5 dried red chilies
1/4 cup of curry leaves
1 tbsp. of turmeric powder
2 1/2 tbsp. of salt
3 tbsp. red chili powder
1/4 tbsp. of fenugreek powder
1/4 tbsp. of cumin powder
1 1/2 cans of coconut milk
2 1/4 cups of water
Steps:
Preparation:
Soak 3 tbsp. of tamarind in 1 cup of water for 30 minutes.
Rinse the medium-size tilapia pieces in a mix of vinegar, turmeric powder, and water.
Curry:
Grind together 26 garlic cloves, 2 tbsp. of cumin seeds, 1/2 tbsp. of fenugreek seeds, 1 1/2 of onion to create a paste, and set aside.
Using a deep pot add a 1/2 cup of oil over medium heat.
Add 5 red dried chilies and 1/4 cup of curry leaves to the warm oil and saute for 2-3 minutes
Add in the paste and cook for 5 minutes.
While the paste cooks, grind together 1/2 a bunch of cilantro and 3 tomatoes and set it aside.
Add in 1 tbsp. of turmeric powder, 2 1/2 tbsp. of salt, 3 tbsp. of red chili powder, 1/4 tbsp. of cumin powder, 1/4 tbsp. of fenugreek powder to the curry, and cook for 2 minutes.
Add in the fresh tomato paste mix and saute for 4-5 minutes.
Add in 1 1/2 can (~ 20.3 fl oz.) of coconut milk, 1 cup of tamarind water, and 1 1/4 cup of water. Allow the curry to boil for 4-5 minutes.
Now add in the tilapia and the lid. Allow the fish to cook for 12- 15 minutes on medium heat.
It is ready to eat!
