Fish in Tomato and Coconut Gravy - Fish Curry with Mint Leaves
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
For making paste
  • Tomatoes, chopped- 2
  • Grated coconut- ½ cup
  • Small onions- 4
  • Whole Peppercorns- ½ tsp
  • Cumin seeds- ½ tsp
  • Water- ½ cup
For making the curry
  • Fish, cubed- 10 to 12 pieces (use mild tasting fish like tilapia, bass, red snapper)
  • Coconut oil- 1 tbsp
  • Sesame oil- ½ tbsp
  • Mustard seeds- 1 tsp
  • Fenugreek seeds- ½ tsp
  • Dried red whole chilies, halved- 2
  • Onion, chopped- 1
  • Green chilies, chopped-1 or 2
  • Fresh tamarind juice- 3 inch slice tamarind soaked in ½ cup warm water
  • Chili powder- ¾ to 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Ground pepper- ⅛ tsp
  • Garam masala- ½ tsp
  • Mint leaves, chopped- 4 large leaves
  • Warm water- 1 cup
  • Salt- 1½ tsp
Instructions
  1. In a blender, grind the ingredients mentioned "for making paste" into a smooth paste. Keep it aside.
  2. Soak fresh tamarind in lukewarm water for 5 minutes, squeeze the tamarind in the water well, strain the juice and keep it aside.
  3. Cut the fish into cubes or 2 inch slices. I used bass fish.
  4. Place a large saucepan over medium heat, add both coconut oil & seasme oil, let oil turn hot.
  5. Add mustard seeds, let it splutter.
  6. Add fenugreek seeds and the halved dried red chilies, saute for a few seconds.
  7. Add onions and chopped green chilies, season with ½ tsp salt and saute till onions turn translucent.
  8. Add the ground tomato-coconut paste, combine well and cook for a few minutes.
  9. Add chili powder, turmeric powder, coriander powder, ground pepper and 1 tsp salt, combine well and cook for a couple of minutes.
  10. Add the tamarind extract, combine well.
  11. Add 1 cup warm water, combine well.
  12. Let the gravy come to a slight boil.
  13. Taste and add more salt and chili powder if needed for more spice.
  14. Add the fish into the gravy.
  15. Add the chopped mint leaves.
  16. Cook covered for a few minutes till the fish has cooked well.
  17. Open the lid and sprinkle garam masala over the fish curry.
  18. Cook for a couple more minutes, remove the pan from the heat and keep it covered for sometime.
  19. Serve this fish curry with rice, idiyappam, pathiri, orotti, chapati etc
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/fish-in-tomato-and-coconut-gravy-fish-curry-with-mint-leaves/