Tangy Fish from South India
Dive into the vibrant flavors of coastal India with this irresistible Tangy Fish Curry from South India. Perfectly seasoned with traditional spices such as mustard seeds, fenugreek, and curry leaves, this dish captures the soul of South Indian cuisine. Tamarind pulp lends its signature tang, beautifully balanced by the creamy richness of coconut milk. Juicy pieces of firm white fish absorb the aromatic gravy, resulting in a melt-in-your-mouth experience with every bite. Ready in just 40 minutes, this curry pairs wonderfully with steamed rice or appam, making it an ideal choice for a comforting yet exotic meal. Packed with bold flavors and wholesome ingredients, this recipe is a must-try for lovers of authentic South Indian seafood dishes.
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Recipe Information
Ingredients
- 500 grams Fish (any firm white fish like kingfish, snapper, or cod)
- 2 tablespoons Tamarind pulp
- 200 milliliters Coconut milk
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 200 milliliters Water
- 2 tablespoons Coconut oil (or vegetable oil)
- 2 tablespoons Fresh cilantro, chopped
Instructions
Wash and pat dry the fish fillets. Cut them into medium-sized pieces. Set aside.
In a bowl, soak the tamarind in 50 milliliters of warm water for 10 minutes, then extract the pulp by squeezing and straining. Discard the fibrous residue and keep the tamarind pulp aside.
Heat coconut oil in a large pan over medium heat. Add mustard seeds and allow them to splutter.
Add the curry leaves and fenugreek seeds to the pan. Stir for a few seconds until aromatic.
Add the chopped onion, minced garlic, and ginger to the pan. Sauté until the onion turns translucent and golden brown.
Stir in the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture, about 5-7 minutes.
Pour in the tamarind pulp and 200 milliliters of water. Bring the mixture to a simmer.
Gently add the fish pieces to the pan. Cover and cook for 5-8 minutes, or until the fish is cooked through and flaky.
Pour in the coconut milk and simmer gently for another 2-3 minutes. Do not boil after adding the coconut milk to preserve its creamy texture.
Adjust salt as needed. Remove the pan from heat and garnish with fresh cilantro.
Serve hot with steamed rice or appam (South Indian fermented flatbread). Enjoy this flavorful tangy fish curry.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 9.8 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 645 mg | 14% | |
*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.
