South Indian Fish Curry
Dive into the bold and aromatic flavors of South Indian Fish Curry, a comforting dish that perfectly balances spice, tang, and creaminess. Featuring tender, flaky fish simmered in a rich base of tamarind, coconut milk, and a medley of fragrant spices like mustard seeds, fenugreek, and curry leaves, this curry is a true taste of South India's culinary heritage. A quick sauté of onions, garlic, and tomatoes forms the flavorful foundation, while turmeric, red chili, and coriander powders add layers of warmth and depth. Finished with a creamy touch of coconut milk and a garnish of fresh cilantro, this curry is a perfect match for steamed rice or soft Indian bread. Ready in under 40 minutes, it’s an irresistible option for anyone seeking an authentic and easy South Indian recipe bursting with vibrant flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Fish (firm, boneless pieces such as kingfish or tilapia)
- 2 tablespoons Oil (coconut or vegetable)
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Fenugreek seeds
- 12 leaves Curry leaves
- 1 large Onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 whole Green chilies (slit lengthwise)
- 2 medium Tomatoes (finely chopped)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 2 tablespoons Tamarind pulp
- 1.5 cups Water
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Clean the fish pieces thoroughly, pat them dry, and set aside.
Heat oil in a deep pan or kadai over medium heat.
Add mustard seeds and let them splutter, then add fenugreek seeds and curry leaves. Sauté for about 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes.
Add the chopped tomatoes and cook until they turn soft and mushy.
Sprinkle turmeric powder, red chili powder, and coriander powder into the pan. Mix well and sauté for 1-2 minutes to release their aroma.
In a small bowl, mix the tamarind pulp with 1.5 cups of water and add it to the pan. Bring the mixture to a boil.
Reduce the heat to a simmer and gently slide in the fish pieces. Cook the fish for 7-10 minutes until cooked through. Do not stir too frequently to avoid breaking the fish pieces.
Pour in the coconut milk and simmer for an additional 3-4 minutes. Adjust the salt to taste.
Turn off the heat and let the curry rest for a few minutes to allow the flavors to meld.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or your choice of Indian bread.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 42.7 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
