|Sura Meen Kuzhambhu | Shark Fish Indian Curry Recipe|
Who doesn't love hot steaming rice with spicy tangy fish curry along with a porriyal. These are memories of mid week meals for me. Amma makes the most delicious fish curries and she has perfected it so much that no matter how many times I make fish curry and hear from my husband that it tasted great I still have this 10% unsatisfied part which keeps telling me This is not like how Amma makes :). Do you hear me ;-) I think its an undeniable thought most cooks have. Although I create my own recipes, I still look make to Amma's recipes and get inspiration. I have heard many tell me that they love the tips that I give for recipes below each post :) trust me these are the ones that make a recipe a hit or a miss. Its those little tips and tricks that help you perfect any recipe that I have posted here. Now lets move on to the recipe today.
|Easy South Indian Fish Curry | Tamil Meen Kuzhambhu|
Recipe Source - Amma
Prep time - 10 mins
Cook time - 20-25 mins
Oil - 2-3 tbsp
Peppercons - 10 no
Mustard seeds - 1/2 tsp
Fenugreek seeds - 10 no
Jeera/ cumin - 1/2 tsp
Curry leaves - 5 leaves
Garlic pods - 6-7 sliced thinly
Ginger chopped - 2 tsp
Shallots - 10 chopped fine
Tomato - 3-4 tomato finely chopped (country tomato & bangalore tomato)
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Corriander powder - 1 tbsp
Red chilli powder - 1 tsp
Jeera/ cumin powder - 1/2 tsp
Water - 1 cup
Tamarind water - 3/4 cup from 1 gooseberry size tamarind
Fish - 300-400 gms (5-6 medium to large pieces)
Corrinder leaves - to garnish, 2 tbsp
Pepper powder - 1/2 tsp
1. In a heavy bottom wide pan heat oil and add the peppercons, mustard seeds (Wait for it to splutter), fenugreek seeds, jeera, curry leaves, ginger and garlic and saute until the seeds release aroma.
2. Add the small onions/ shallots and saute until transparent, tip in the tomatoes and keep stirring and let it cook under medium flame for 3 minutes until mushy and the oil floats on top.
3. Add in the salt, turmeric powder, red chilli powder, corriander powder, cumin powder and mix well. Let it cook for 3 minutes under medium flame and the oil will release.
4. Add 1 cup water and bring this to a boil and let it cook further for 3 minutes. Add the tamarind water and mix well cook covered for 4 minutes until the curry thickens and the raw smell goes away.
5. Add the fish pieces and cook for 5 minutes covered in medium flame. Later reduce the flame to low- medium and cook further for 5-6 minutes undisturbed. The oil in the curry and fish will float on top.
6. Switch off and sprinkle the pepper powder and corriander leaves and keep covered for 10-15 minutes for the flavors to develop.
Serve warm with white rice and poriyal.
1. Usually Fish is well washed and cleaned and marinate with turmeric and salt to remove the fishy smell. Later washed in water and then added to the curry. Sura/ shark fish is usually a little smelly and you could also boil them in water separately and discard the skin and add to the cooked curry.
2. Amma adds 2 kinds of oil to make fish curry - gingelly & refined. You can go with what suits you best.
3. Amma also uses 2 kinds of tomatoes - county tomato / ripe roma / bangalore tomato to make fish curry. It gives a tart and sweet flavor together.
4. No green chillis are used in this curry, if you are using it then reduce the amount of red chilli powder.
5. If you have homemade curry masala (without garam masala) then use 3 tbsp of that powder and skip the other spice powders.
6. You could also use tamarind paste mixed in warm water.
ANCHIOVES FISH FRY