This Spicy and tasty Fish Curry is made with onions, tomatoes, spices and coconut. Fish curry is renowned as one of the most favourite dish of many people around the world. Serve this curry or Fish masala with chapati, naan or roti as you prefer but our family favorite is with steaming plate of kerala red rice. Learn how to make a perfect basic fish curry with step by step pictures and video.
Heat coconut oil in a claypot. Add in fennel seeds and saute it for a min. It should sizzle and flavour the entire oil.
Add in sliced onions and stir fry for another minute. Cook till onions turn translucent. It will take only one minute.
Add in ginger garlic paste and saute till raw smell leaves from it. Instead of ginger and garlic paste you can use chopped ginger and peeled whole garlic cloves.
Add in tomatoes and mix well. Chop the tomatoes roughly, don’t need to chop it fine.
Add in spice powders and saute for a minute. Instead of using spice powder, you can add whole spices like dry red chillies and coriander seeds. Check notes for tips.
Add in grated coconut and roast for 4 to 5 minutes. I used fresh coconut, you can add frozen coconut or dried coconut (desiccated coconut).
Now allow this mixture to cool for 10 minutes. Take the mixture in a blender. Add in enough water and make it into a smooth paste. Set this aside till use.
Now lets make the fish curry. In the same kadai, add in coconut oil and let it heat Add in mustard seeds and crackle it.
Add in chopped onions and curry leaves. Saute till is golden.
Pour in the ground coconut masala and mix well. Stir fry in the oil for 5 to 6 minutes and Cook till oil separates.
Season with salt. You can use rock salt as well.
Add in the sliced tomatoes and toss well. No need to saute the tomatoes till mushy. Let it remain whole.
Pour in tamarind extract. For making the extract, take small lime size tamarind in a bowl, cover it with water and let it soak for 10 minutes. Squeeze the tamarind with your hands and extract the pulp.
Now add enough water to form the gravy. Bring this to a boil and reduce the flame.
Add in fish pieces and mix well. Cook this on low medium heat for 10 minutes.
Now the oil will float on top. Thats when you know your fish curry is ready. Taste and adjust seasoning.
Add in coriander leaves, cover with lid and let it sit for 30 minutes for the flavours to mingle together.
Serve over rice.
Video
Notes
Roast the coconut till golden and toasted for flavour.
Instead of spice powders like chilli and coriander. You can use whole spices like coriander seeds and dry red chillies.
Instead of kashmiri chilli powder you can add regular chilli powder.
Make sure you grind the masala smooth which forms the base of the gravy.
you can use any fish variety, use fish with bone-in.
Cook the fish curry till oil separates which adds flavour.