South Indian Fish Curry
I think I must have called my mum every single time I made this South Indian Fish Curry.
She must think I am crazy but I have to constantly make sure I’m cooking it right. It’s taken me many attempts to get this fish curry as close to perfect.
South Indian Fish Curry
My blog name may be tamarind and thyme and yes I do add tamarind to my dishes but I don’t ever want to taste that extra sourness.
My mum adds tamarind to this South Indian Fish Curry which is a bit too sour for my liking.
I definitely toned down the amount of tamarind, you can also add some sugar to your curry when adding tamarind. To balance out the sour taste, if you wish.
Adding Tamarind to the curry
Tamarind has a sour taste and my thinking is that it’s added to curries for the flavour. I think if you add too much tamarind it can be a little overpowering.
Especially if you add as much as my mum does. I add a lot less than she does.
Well my mum doesn’t think so. When my hubby first tasted my mum’s really sour Fish Curry he thought we were crazy even eating it.
He absolutely refused to eat a fish curry thereafter. That’s changed since I’ve started cooking the curry my way.
Fresh Fish
Living on the coast we had easy access to fresh seafood, including fish straight from the sea into our pots…well not exactly but you know what I mean.
Unfortunately here in Johannesburg we don’t always have access to fresh line fish.
I am sometimes lucky to find some at our local Food Lovers Market. However, I only buy them if I can see that it is super fresh.
For this Fish Curry it’s best to use fresh fish.
However, I do sometimes use some frozen firm white fish and it works fine. You just have to be careful not to overcook your fish.
Always Better the next day
As far as I can remember this South Indian Fish Curry was always hot and spicy with a deep red colour. Like most curries this fish curry also tastes better the day after it’s cooked.
My Prawn Coconut Curry is also delicious but definitely tastes way better the next day.
The only way I eat this Fish Curry is with some fresh, crusty white bread, for me nothing else works.
So if you want to serve it to your guests you better get some bread in the oven, trust me it’s the best.
However, that’s just my way of eating it. You can have it with Naan Bread, Roti or Rice. Whatever suits your palate.
More of our local favourites to try:
South Indian Fish Curry
Ingredients
- 700 gram firm textured fish
- 1/4 cup light olive oil or vegetable oil
- 1 large onion finely diced
- 1 tspn mustard seeds
- 8 large garlic cloves smashed and cut in half
- 3 sprigs curry leaf
- 3 green chillies slit in halves
- 8 medium roma tomatoes blanched and blended
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoon kashmiri chilli powder
- 1 tablespoon masala
- 1 tablespoon tamarind
- 1/2 cup hot water
- salt
- coriander for garnishing
Instructions
- Soak the tomatoes in boiling water for a few minutes. Rinse under cold water. Remove skin. Blend and set aside. Wash the fish and make a few tiny slits in each piece and set aside
- Heat oil in a large flat pot on medium heat. Add the mustard seeds and when it pops add the onion and garlic. Turn the heat to a low setting. Sauté until the onion is golden brown
- Add the chilli and curry leaf and fry for a minute
- Add the chilli powder, cumin, masala and turmeric and fry the spices for a minute. Add a few drops of water to prevent the spices from burning
- Add the tomatoes and season with salt. Bring to the boil
- Lower the heat, cover and simmer until the oil surfaces to the top, about 15-20 minutes
- Mix the tamarind in 1/2 cup hot water and put it through a strainer. Add it to the curry. Allow it to cook for 5 minutes
- Add the fish but do not mix. You can baste the fish with the gravy. Cover and allow the fish to cook, about 5 to 8 minutes or until the fish is cooked. The time will depend on the thickness of the fish
- Turn off the heat and garnish with coriander
Notes
- This curry does require a fair amount of tomatoes as the fish is meant to be cooked in a chutney (a tomato based sauce)
- We also use fish on the bone for this dish, however feel free to use any fish you prefer
- If you don't want a very hot curry you can reduce the amount of masala and chillies
- If you do not have masala you can use chilli powder only, you may need to increase the quantity
Nice recipes
Thank you so much 🙂
What’s medium masala?
Hi Anisha! I was referring to the heat of the masala. I have edited my recipe so as to not confuse my readers and added a note in my recipe.
Making this today. so excited to eat later
Thank you for trying the recipe Fathima! Hope it turns out great:-)
Hi Lorraine
What masala do you use?
Also, depending on where you are in Jhb, you can get fresh fish at Solly’s Seafoods in Mayfair – sometimes better than Durban! I also see a place called Fisherman’s Catch on Instagram. They deliver. I have not had a chance to try them yet.
Hi Somaya! Thank you for that information, I live on the Eastrand but I will try Solly’s next time I am in the area. I make my own masala, the recipe is posted on my blog but I don’t always stick to that recipe, I always play around with spices so I get the right flavor. I get bored easily so I always try making it a different way. Right now I have created a new recipe for myself and loving it. Take Care:-)
Thank you Lorraine!
May be me…but the recipe seems to miss where the mustard seed is added.
Hi Marlow! My sincere apologies. I have edited my recipe to include the mustard seeds in the method. Thank you for bringing it to my attention.
Love all ur recipes Lorraine
Thank you so much Dean. So happy to hear that. Take Care:-)
Hi my angel
Please advise
What’s better, put the fish in curry while FROZEN or allow to thaw first
Hi Sylvie. I prefer to thaw my fish before adding it to the “sauce”. But in saying that there are times I’ve used the frozen hake and it worked perfectly fine. Ensure you don’t overcook it:-)
I make this version of fish curry every year Easter time for the last 5 years and it’s always a hit!!
This was a really simple recipe to follow and the family loved it.
The best ever.what a dish for fish we also put prawns in with fish….many thanks
I like mine extra sour. That’s how my gran made it. My wife is not a fish curry fan so I get it all to myself 🙂
As a professional chef myself, I haven’t given this a try. I tend to leave Indian dishes to my wife.
I trained in the Mediterranean so that’s my specialty.
But love your recipes just to read them.
Thank you for this recipe, was very tasty! can’t wait to try out more of your recipes.
Great recipe thank you