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What Are the Characteristics of South Indian Cuisine?
Southern Indian cuisine is the blueprint for Thai, Indonesian, and Malaysian flavors, with coconut, tamarind, lemongrass, and bright chilis in the starring roles.
- It is tropical and lighter than North Indian cuisine.
- Instead of naan, you’ll find dosa (a lentil and rice flour crepe) and idli (a steamed rice cake).
- The Northern preference for fenugreek is swapped for the Southern addition of dried curry leaves.
- In Southern India, yogurt-based raita might be prepared with grated radish, coconut, and black mustard seeds, instead of the traditional Northern version of cucumber and cumin. (Try your hand at either version with our homemade raita recipe.)
How to Make Indian Fish Curry in a Slow Cooker: Step-by-Step Guide
To make fish curry in a slow cooker, follow this simple step-by-step guide.
- Preheat slow cooker to sauté and add 2 tbsp of coconut oil.
- Add 8-10 curry leaves, and allow to simmer for 30 seconds until aromatic.
- Add 1 cup finely chopped onion, 1 tbsp minced garlic cloves, 1 tbsp minced ginger, and ½-1 whole sliced green chili, depending on heat preference.
- Cook until onions are translucent.
- Add 1 cup chopped tomato, stirring until liquid is released and they’ve begun to break down.
- Add 1 tsp ground coriander, ¼ tsp ground cumin, ½ tsp turmeric, ½ tsp black pepper, and 1 tsp salt. Stir well to combine and saute 30 seconds.
- Add 1-2 tbsp water to deglaze, then stir in 1 cup coconut milk (about half a standard 14 oz can).
- Place 1 ½ lbs fish fillets, cut into medium-sized pieces, into the curry, turning once or twice to coat.
- Close the lid; cook for 2 minutes.
- Quick release and open lid. Add 1 tsp lime juice, and season to taste.
Quick and Easy Fish Curry Recipe
Prep Time2 hr 30 min
Total Time3 hr
Cook Time30 min
- 12 (1-inch thick) pieces of fish (any fish with firm white flesh)
- 7 to 8 dry red chilies
- 1 tbsp tamarind paste
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 1 cup grated unsweetened coconut
- 2 cups coconut milk (1 14 oz. can)
- 3 tbsp cooking oil
- 1 tsp fenugreek seeds
- 8 to 10 curry leaves
- 2 green chilies
- 2 medium-sized onions (ground to a paste or finely diced)
- 1 large tomato, chopped
- 1 tbsp garlic paste
- 1/2 tsp cumin powder
- Salt and pepper, to taste
- Place the dry red chilies in a mortar and pestle with 1 tsp water. Pound into a paste.
- Soak the tamarind paste in 2 cups hot water; strain, pressing firmly to extract all juice.
- Combine the red chili paste, tamarind, coriander, turmeric, and 1 tsp salt in a large bowl. Add the grated coconut and 1 cup coconut milk; mix.
- In a shallow dish, pour chili-tamarind mixture over fish to marinate. Let sit in the fridge for at least 2 hours.
- Heat cooking oil in a large frying pan over medium heat. Add fenugreek, curry leaves, green chilies, and half the onion. Fry for a few minutes, until onion begins to brown.
- Add tomatoes, and cook until the juices have combined.
- Remove fish fillets from the marinade and set aside. Add the marinade to the spiced tomatoes, and bring to a boil.
- Add the garlic paste, cumin, remaining onion, and remaining coconut milk. Season with salt and pepper, and stir well. Lower heat and simmer until thickened.
- Add the fish, and cook, stirring gently occasionally, until fish is cooked through.
Serve with plain cooked basmati rice, or dosa. Learn how to make the perfect basmati rice here.
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