South Indian Fish Curry Recipe With Ajwain- Carom Seeds
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
- Grated coconut- 1½ cups
- Curry leaves- 1 sprig
- Whole black peppercorns- 1 tsp
- Whole dried red chilies- 3
- Coriander seeds- 1 tbsp
- Kashmiri chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Ground roasted coconut
- Water- ½ cup
- Curry leaves- 1 sprig
- Green chilies, halved- 2
- Tamarind extract- 2-inch slice soaked in ½ cup lukewarm water
- Fish pieces, 6 to 8- I’ve added whiting fish
- Salt- 1½ tsp
- Ajwain or carom seeds- 1 tsp
- Firstly, let's roast the coconut.
- Place a pan over medium heat, add the grated coconut & curry leaves.
- Roast till most of the coconut turns golden brown.
- Add whole peppercorns, dried red chilies & coriander seeds; roast for 2 minutes.
- Take the pan off the heat, add Kashmiri chili powder & turmeric powder, combine well.
- Let the roasted coconut cool down.
- Add to a blender jar along with 1 cup water & grind to a smooth paste.
- In a bowl, soak 2-inch slices fresh tamarind in ½ cup lukewarm water for 5 minutes.
- After 5 minutes, squeeze the tamarind in water, strain the tamarind extract & discard the skin.
- To a clay pan or saucepan, add the ground coconut.
- Add curry leaves & green chilies.
- Add the tamarind extract.
- I've added whiting fish pieces, any kind of fish can be added like sardines, sea bream, sea bass, kingfish, mackerel, pomfret, etc.
- Add salt, gently mix everything well.
- Place the pan over medium heat, close with the lid & cook for 10 minutes.
- After 10 minutes, add 1 tsp Ajwain or carom seeds, combine well.
- Cook covered for another 10 to 15 minutes till the fish turns soft.
- Take the pan off the heat & keep it covered for a few minutes.
- Enjoy the fish curry with rice, appam, idiyappam, puttu, chapati, etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/south-indian-fish-curry-recipe-with-ajwain-carom-seeds/
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