South Indian Fish Curry Recipe

Ingredients for South Indian Fish Curry

• 1 pound firm white fish (cod, snapper, or sea bass), cut into 2-inch pieces
• 2 tablespoons coconut oil
• Curry Leaf
• Shallot
• Tamarind Pulp
• Ginger Garlic Paste
• Red Chili Powder
• Turmeric Powder
• 1 tablespoon coriander powder
• ½ teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• Asafoetida Powder

How to Make South Indian Fish Curry

1. Wash and clean 1 pound of your favorite firm white fish (cod, snapper, or sea bass) and cut into 2-inch pieces.
2. In a small bowl, mix 2 tablespoons chili powder, 1 teaspoon turmeric powder, and 1 tablespoon coriander powder with 2 tablespoons of water to form a smooth paste.
3. Heat 2 tablespoons of coconut oil in a shallow pan or wide pot over medium heat.
4. Add 1 teaspoon mustard seeds and ½ teaspoon fenugreek seeds. Sauté until the seeds splutter (about 30 seconds).
5. Add ½ cup finely chopped shallots and fry until golden brown (about 3-4 minutes).
6. Add the spice paste and sauté for 2 minutes, stirring constantly.
7. Add 1 cup of water, the juice of ½ a lime and 1 tablespoon of tamarind paste. Bring to a boil.
8. Gently add the fish pieces, 10 curry leaves, and a pinch of asafoetida. Stir gently.
9. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the fish is cooked through and flakes easily.
10. Garnish with fresh curry leaves (optional) and serve hot with steamed rice.