Spicy fish curry is an unavoidable dish for someone from Kerala. This explains why I am obsessed with this dish. This fish curry is spicy, tangy and yummy. There are different ways of making fish curry, of which this one ranks the best. Any fish can be used to make this. However, sardines, anchovies and smelt would be the best choice. Actually, this dish tastes better the next day. In kerala, this fish curry is made in clay pots, it would enhance the taste of the curry greatly.This goes well with plain rice, chapathis, pathiris or boiled tapioca. One thing I can guarantee about this dish is that you will definitely lick your finger at the end out of extreme satisfaction, at least I do this.
Ingredients:
- Sardines- 10
For Marination:
- Chili powder-1tsp
- Turmeric powder-1/4 tsp
- pepper powder-1/2 tsp
- salt- as required
- oil-for shallow frying
- Put gashes on the fish and marinate with these ingredients and keep it aside for at least half an hour.
- Shallow fry the marinated fish on both sides in little oil.
For Making Gravy:
- Small onions chopped-10
- Mustard seeds-1tsp
- Curry leaves-10
- Garlic minced-1/2 tsp
- Ginger minced-1/2 tsp
- Green chilies chopped-3
- Tomatoes-1 big, mashed well with fork
- Red chili powder-1tsp
- Cumin powder-1tsp
- Coriander powder-1tsp
- Tamarind, lemon sized-soaked in 1cup water and strained
- oil-2tbsp
Preparation:
- In a deep bottomed pan, (if you have clay pot, use that), add oil, when the oil gets hot, add mustard seeds and let it splutter.
- Add small onions, saute well, then add ginger/garlic/green chilies/curry leaves and cook well until everything starts to turn brown.
- Add the mashed tomatoes at this point and cook well.
- Now add all the spice powders and stir well.
- Add the soaked, strained tamarind to the boiling mixture and allow it to boil.
- Add the shallow fried fish to the tangy mixture and close with a lid and cook in low heat for 5mts.
- Cook until the gravy gets a thick consistency. Let it cool down for at least 30mts and serve with your choice of sides.
Tips:
- You could alter the spice level based on your needs.
- This dish goes really well with Kappa aka Boiled Tapioca, authentic kerala dish, Kappa and Meen.
- Sardines- 10
- Chili powder-1tsp
- Turmeric powder-1/4 tsp
- pepper powder-1/2 tsp
- salt- as required
- oil-for shallow frying
- Small onions chopped-10
- Mustard seeds-1tsp
- Curry leaves-10
- Garlic minced-1/2 tsp
- Ginger minced-1/2 tsp
- Green chilies chopped-3
- Tomatoes-1 big, mashed well with fork
- Red chili powder-1tsp
- Cumin powder-1tsp
- Coriander powder-1tsp
- Tamarind, lemon sized-soaked in 1cup water and strained
- oil-2tbsp
- Put gashes on the fish and marinate with these ingredients and keep it aside for at least half an hour.
- Shallow fry the marinated fish on both sides in little oil.
- In a deep bottomed pan, (if you have clay pot, use that), add oil, when the oil gets hot, add mustard seeds and let it splutter.
- Add small onions, saute well, then add ginger/garlic/green chilies/curry leaves and cook well until everything starts to turn brown.
- Add the mashed tomatoes at this point and cook well.
- Now add all the spice powders and stir well.
- Add the soaked, strained tamarind to the boiling mixture and allow it to boil.
- Add the shallow fried fish to the tangy mixture and close with a lid and cook in low heat for 5mts.
- Cook until the gravy gets a thick consistency. Let it cool down for at least 30mts and serve with your choice of sides.
This dish goes really well with Kappa aka Boiled Tapioca, authentic kerala dish, Kappa and Meen.
