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
Many More..
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
Method:
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.
Serve.
Pictorial:
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| Take all your ingredients |
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| Heat oil in a pan..You need quite a bit of oil for this recipe |
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| crackle in some mustard, cumin and fenugreek seeds |
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| add a dash of asafoetida |
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| add in some chopped tomatoes |
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| add little salt |
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| saute well |
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| add in turmeric and coriander powder |
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| add in chilli powder..I used kashmiri chilli powder |
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| saute them for few sec |
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| look at the deep red colour it is because of the kashmiri chilli powder |
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| add in cut cleaned fish pieces,,i used head and all |
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| toss well in the red masala |
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| pour in tamarind water, you need lots of them |
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| mix well |
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| add little more water if needed |
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| throw in some curry leaves |
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| bring it to boil |
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| cover and simmer for 15 mins |
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| Now the fish curry is done..take it off the heat and let it sit for 2 hours |
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| this is how it looks after 2 hours |
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| Enjoy this spicy and tangy fish curry with hot rice |
Wow……… i love fish kulambu so so much. U did a great job. Love the clicks.. ..soon gonna try..!!!!!!!!!
Can you please tell me what kind of fish (the name of the fish) you used? I have never cooked or bought fish before and would like to try this recipe..
@Anonymousit is a kind of paarai fish
Loved the recipe ,, can u tell me appropriately how much is tamarind by wt,, 1 lemon means can v take it as 20gms.
@Anonymousyes it will be around 20 grams..but you can taste adn add more
This sounds lovely, will be giving this a try, thanks for sharing.
Simon
I tried your recipe followed exactly your steps. It came out very well. Excellent taste. In addition to this I added few pieces of mango. Awesome thanks
This looks over-the-top delicious!!
Thanks for the recipe, but is it really one tomato as said in text. The pictures show lot of tomatoes. Please let me know.
Awesome receipe tried it came out well 🙂 great going.
Very nice. I like this dish. Thanks for sharing.
vegetarian restaurant
I tried this recipe today,it came out very nice n tasty too, it's more lik tangy taste… I loved it… Thank u arti ji for this tasty recipe
I tried this recipe today,it came out very nice n tasty too, it's more lik tangy taste… I loved it… Thank u arti ji for this tasty recipe
Asafoetida – is there another more common name? What form can we find this in? Powder, paste, seeds, liquid? Is it only available in Indian Shop? Would you please post a photo of it plus what packaging looks like? Thanks.
A real treat to the eyes nice reddish colour is tempting me….
is it a must to let is sit for 2 hours before eating?
I made this with pomfret today and it was delicious. Thank you!
Hi, I tried the same curry with Malabar travelly fish today.. I did some modifications, namely I added onions and I used more tomatoes but no tamarind. Came out really well.. Thank u so much
Hi mam…this Sunday I prepared this fish curry.. really it came out very well,my hubby Loved it thanks for sharing
Very well dem started. Will definitely try. Great job.
I would love to know Belam pulusu ,Belam means jaggery in Telugu.. Telangana style please tell me how to make Belam pulusu