I love spicy 'n sour curries, especially fish curries (In Malayalam, these curries would be called "Erivum Puliyum ulla meen curry" - again meaning spicy and sour fish curry). Fish curries, to me, are not complete without the souring agents like tamarind or kokum. A lunch with rice and fish curry is the staple food back home. I am not a big fan of rice, but a lot of times I do crave for this lip smacking combo.
Serves 8-10 people
|Oil||- 2 1/2 tbsp|
|Onion||- 2 (1 lbs)|
|Ginger Garlic Paste|
- 1 1/2 tbsp
|Tomato||- 1 (0.25lbs)|
|Turmeric Powder||- 1/4 tsp|
|Chilly Powder||- 2 tbsp|
|Coriander Powder||- 1 1/2 tbsp|
|Fenugreek Powder||- 1/4 tsp|
|Tamarind Pulp||- 1 tbsp (concentrate form)|
|Water||- 2 cups|
|Fish||- 1 1/4 lbs (I used Mahi Mahi)|
|Salt||- to taste|
|Curry Leaves||- 2 twigs|
- Heat oil in a pan. I used coconut oil to give it that traditional flavor.
- Add onions that are very finely chopped to the oil and saute until they start to slightly brown.
- Add the ginger garlic paste and saute until the raw smell is gone.
- Add finely chopped tomatoes and saute until they are mashed.
- Add the turmeric powder, chilly powder, coriander powder and fenugreek powder and saute for a few minutes.
- Add the tamarind pulp to this. I used the store bought tamarind concentrate. If using normal tamarind, use a big lemon sized ball and use the water required as part of the recipe to make the paste.
- Add water and salt and mix well and let it boil.
- Add the fish pieces and curry leaves and let the fish cook.
- Turn off the stove and close the pan and keep aside for sometime before you serve.
Like any other fish curry, taste of this curry is also enhanced the next day. In addition to rice, you could also have this curry with chappathy, appam, etc.