Name: Spicy Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 People
Cuisine: Indian
Ingredients: 1/2 cup Cooking Oil; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 1/2 tsp Fenugreek Seeds; A few sprigs Curry Leaves; 3-4 medium (blended into paste) Onions; 2 tbsp Ginger Garlic Paste; 1 tsp Turmeric Powder; 3-4 tbsp Red Chili Powder; 1 tbsp (or to taste) Salt; 1.5 kg Fish Pieces; 2 cups Tamarind Water; 2 cups Hot Water; 2 tbsp Coriander Powder; 1 tbsp Cumin Powder; 4-5 whole Green Chillies

Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

30 min

Serving

6 People

Calories / Serving

~450 kcal

Recipe by STREETFOODSTV on YouTube

Recipe Summary

This recipe demonstrates how to prepare a flavorful and spicy fish curry, a popular South Indian dish. It involves sautéing a base of onion and ginger-garlic paste with aromatic spices, then adding fish pieces, tamarind water, and hot water, and simmering until the fish is cooked through and the curry thickens.

Adjust servings

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All Ingredients - For Tempering and Base

Cooking Oil 1/2 cup
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Curry Leaves A few sprigs
Onions 3-4 medium (blended into paste)
Ginger Garlic Paste 2 tbsp

All Ingredients - For the Curry

Turmeric Powder 1 tsp
Red Chili Powder 3-4 tbsp
Salt 1 tbsp (or to taste)
Fish Pieces 1.5 kg
Tamarind Water 2 cups
Hot Water 2 cups
Coriander Powder 2 tbsp
Cumin Powder 1 tbsp
Green Chillies 4-5 whole

Tools You'll Need

Pot
Blender

Don't have an ingredient? Try these swaps

No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)

⚠ Contains Allergens

fish

Step-by-Step Instructions

Step 1: Prepare the Pot and Oil

Light the gas stove and place a large pot on it. Add approximately 1/2 cup of cooking oil to the pot and allow it to heat up.

Step 2: Prepare Onion Paste

Add 3-4 medium chopped onions to a blender and blend until a smooth paste is formed.

Step 3: Temper the Spices

Once the oil is hot, add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1/2 teaspoon of fenugreek seeds. Let them splutter for a few seconds. Then, add a few sprigs of curry leaves.

Step 4: Sauté Onion and Ginger Garlic Paste

Add the blended onion paste to the pot and sauté for until it turns light golden brown and the raw smell disappears. Then, add 2 tablespoons of ginger garlic paste and continue to sauté for another until fragrant.

Step 5: Add Dry Spices

Add 1 teaspoon of turmeric powder, 3-4 tablespoons of red chili powder, and 1 tablespoon of salt to the sautéed mixture. Mix well and cook for until the spices are well combined and the oil starts to separate.

Step 6: Incorporate Fish Pieces

Gently add 1.5 kg of cleaned fish pieces to the pot. Carefully mix the fish with the spice paste, ensuring each piece is coated without breaking them.

Step 7: Add Liquids and Remaining Spices

Pour in 2 cups of tamarind water and 2 cups of hot water. Gently stir the curry. Then, add 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, and 4-5 whole green chilies. Mix gently to combine.

Step 8: First Simmer

Cover the pot with a lid and cook the fish curry for on medium heat, allowing the flavors to meld and the fish to cook.

Step 9: Second Simmer

After , uncover the pot and gently stir the curry. Cover it again and continue to cook for another , or until the fish is fully cooked and the gravy has reached your desired consistency.

Step 10: Serve

Once the fish curry is ready, gently scoop out the fish pieces and gravy onto a serving plate. Serve hot with rice or bread.

Pro Tips

• Adjust the amount of red chili powder and green chilies to your preferred spice level.

• Gently stir the fish curry to prevent the fish pieces from breaking apart.

• For best flavor, let the curry rest for a while before serving.

Recipe Variations

• Add coconut milk for a creamier texture.

• Include vegetables like drumsticks or okra for added flavor and nutrition.

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