Quick and Easy South Indian Fish Curry Recipe: Step-by-Step Recipe

• 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

1. 1

   Place the dry red chilies in a mortar and pestle with 1 tsp water. Pound into a paste.

2. 2

   Soak the tamarind paste in 2 cups hot water; strain, pressing firmly to extract all juice.

3. 3

   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.

4. 4

   In a shallow dish, pour chili-tamarind mixture over fish to marinate. Let sit in the fridge for at least 2 hours.

5. 5

   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.

6. 6

   Add tomatoes, and cook until the juices have combined.

7. 7

   Remove fish fillets from the marinade and set aside. Add the marinade to the spiced tomatoes, and bring to a boil.

8. 8

   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.

9. 9

   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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