Oct 11, 2012

மீன் கறி / Tangy Fish Curry without Coconut

Sometimes when you are up against the stress, making a fish curry seams like pulling a mountain. Its all because of a simple coconut. You have to do lots of work to that, starting from crack opening the coconut,grate it, grind it, Oh man that is tons of work. So when you are in those period of time try out this simple tangy fish curry which uses only onions and tomatoes.

This curry has simple spices and it is cooked in coconut oil, which gives lots of flavour to it. One more tip is you can make the curry a day ahead, because it taste so good the next day, the flavours will develop and gets into the fish. So try this out and tell me how it turned out.

Preparation time: 5 mins
Cooking Time: 35-40 mins
Serves : 4-5


Fish Pieces - 500 gms (any firm white fleshed will do, I used Malabar Trevally/ Paarai)
Tamarind Pulp - 3 tblspn ( Click here for recipe)
Onion - 1 large sliced thinly
Tomato- 1 large chopped finely
Salt to taste
Chilli Powder - 2 tsp or to taste
Turmeric Powder / Manjal Podi - 1 tsp
Pepper Powder - 1 tsp

For Seasoning:
Coconut Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Methi - 1/2 tsp
Dry Red Chilli - 1
Curry Leaves - 1 spring


Take a earthernware kadai or any pan and heat it up. Add coconut oil in it and let it heat up too.

Once it gets hot. Add the seasoning ingredients and let them sizzle for a min or so.

Add in onions and saute for 5 mins till they turn translucent and slightly golden.

Now add in the spice powders along with salt and let them bloom in the oil for 30 sec.

Throw in the tomatoes and let the cook for 5 mins till they turn mushy.

Now add in the tamarind pulp and some water(around2-3 cups) and bring it to a boil.

Now add in the fish pieces and let it cook covered for 15-20 mins.

Switch off the flame and serve with rice.


Take all your ingredients
Heat some coconut oil in a kadai
add mustard, fenugreek, red chilli and curry leaves
Add in the onions
and saute well
add in red chilli powder,pepper, salt, turmeric
and mix well
and in tomatoes
and mix well
add in tamarind extract
and bring it to a boil
add in fish pieces
cover with a lid
and let it cook for a while


  1. This is Quiet Tempting To Try Out. My Mom has her regular method of cooking in Orrisa style though!! But i would like to try this out :) Btw i have never used coconut oil ever, so can i know if we get seperate cooking coconut oil in local markets of chennai? :-/

  2. Slurp,mouthwatering here, love this tangy fish curry.

  3. tempting fish curry to try Aarthi...

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  4. This simple yet delicious meal cooked with coconut oil is definitely yummy! I love cooking fish in coconut milk but since it is quite tedious, I'll probably try this tip. Thanks for sharing!

  5. I made this yesterday (I bought tamarind paste and coconut oil specifically so I could try out more of your recipes!). And I got a boneless fish fillet this time :) The curry was quite spicy, but not as tangy as I thought it would be. I used 3 tbsp of tamarind pulp, but I really wouldn't mind adding more. Also: this curry comes with a lot of sauce (as shown in the pictures), so you need a lot of rice to soak it all up!

  6. Ooooooo its was finger licking recipe

  7. Drool worthy fish curry.. is this method fine for all kind of fishes?


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