I have been looking for a spicy, tangy, red fish curry recipe with no coconut. Finally i got one, this is a andhra recipe, it uses lots of oil, lots of tamarind and lets not miss lots of chilli powder. This fiery fish curry is perfect with hot rice. Delicious and my mouth is watering seeing the picture. JUST LOOK AT THE COLOUR.
Goan Fish Curry
Anchovies Fish Curry
Sardine Fish Curry
Chettinad Fish Curry
Malabar Fish Curry
Mackerel Fish Curry
I used kashmiri chilli powder in this recipe, it gave me a rich colour with medium spicyness. But if you want it to be super spicy, you can use half kashmiri and half regular chilli powder. And dont reduce the tamarind and oil in this, you need that to balance all the spicyness. Also this gravy takes quite a bit of salt. So taste and adjust the seasoning. Also the main point is to allow the curry to sit for a couple of hours before eating so the flavours meld together, this curry taste even better the next day when reheated. Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 30 to 35 mins
Serves : 4 to 6
Fish – 300 grams
Oil – 1/2 cup
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry leaves a handful
Tomatoes – 1 large chopped finely
Coriander Powder / Malli Podi – 2 tblspn
Kashmiri Chilli Powder – 3 tblspn
Turmeric Powder / Manjal Podi – 1 tsp
Tamarind – 1 small lemon size
Water – 2 cups
Salt to taste
Take tamarind in a bowl, add in 1 cup of water. Let it sit for 10 mins. Squeeze and strain it, add more water to extract more tamarind juice.
Heat oil in a kadai. Add in mustard, cumin, fenugreek, asafoetida and curry leaves. Saute this for a min.
Add in tomatoes and salt. Cook till it turns mushy.
Add in the spice powders and mix well. Saute this for a min.
Add in fish and toss well in the masala.
Add in water and tamarind and curry leaves. Mix well. Bring it to boil.
Cover and simmer for 15 mins till the curry is thick.
Turn off the heat and let the gravy sit covered for 2 hours.
|Take all your ingredients|
|Heat oil in a pan..You need quite a bit of oil for this recipe|
|crackle in some mustard, cumin and fenugreek seeds|
|add a dash of asafoetida|
|add in some chopped tomatoes|
|add little salt|
|add in turmeric and coriander powder|
|add in chilli powder..I used kashmiri chilli powder|
|saute them for few sec|
|look at the deep red colour it is because of the kashmiri chilli powder|
|add in cut cleaned fish pieces,,i used head and all|
|toss well in the red masala|
|pour in tamarind water, you need lots of them|
|add little more water if needed|
|throw in some curry leaves|
|bring it to boil|
|cover and simmer for 15 mins|
|Now the fish curry is done..take it off the heat and let it sit for 2 hours|
|this is how it looks after 2 hours|
|Enjoy this spicy and tangy fish curry with hot rice|