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Fish Frurry

Try this delicious fried fish curry
Course Main Course
Cuisine Indian
Keyword 30Mindish, Fish, fish curry, Fried fish, main course, quickcooking
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 500 gm sliced fish use firm fleshed fish like kingfish, pomfret
  • 2 no onions large
  • 2 inch ginger piece sliced thin
  • 5-6 no garlic cloves sliced thin
  • 1 tbsp ginger garlic paste
  • 3 no green chillies optional
  • 4-5 tbsp coconut oil
  • 2 tsp kashmiri red chilli powder heaped teaspoon
  • 2 tsp coriander powder heaped teaspoon
  • 1 tsp turmeric powder
  • 1 tsp crushed black pepper
  • salt to taste
  • 1 cup coconut milk
  • 1-2 cups water
  • 1 sprig curry leaves
  • 1 tbsp rice flour
  • 4-5 pieces fish tamarind Also called as Garcinia cambogia/Malabar tamarind/Kudam puli. Substitute with 1/2 tbsp of tamarind paste diluted in water

Instructions

  • Marinate the fish slices with ginger garlic paste, 1 tsp of chilli and coriander powder, 1/2 tsp turmeric powder, 1/2 tsp pepper and salt. Sprinkle the marinated fish slices with rice flour. set aside for 5-10 minutes
  • Meanwhile, slice the onions ginger and garlic. Measure out the coconut milk. I used canned coconut milk.
  • In a thick bottom frying pan, start frying the fish slices in oil on a medium-high flame . fry each side only for couple of minutes . They will continue cooking in the gravy later. Fry these in batches and set aside
  • After all the fish slices have been fried, add some more oil to the same pan (less washing up ☺️) and add the sliced onions, ginger and garlic. Fry until they are soft and beginning to turn brown.
  • Reduce the flame to low and add the remaining chilli, coriander and turmeric powders. Stir to mix well and cook for couple of minutes.
  • Add 1 cup of water & mix well with the fried onion mixture. Bring this to a simmer.
  • Now add the fish tamarind, salt and some more pepper and mix. Once this is mixed nicely, gently add the fried fish slices. Simmer for 5-10 minutes and add the coconut milk. Do not boil the coconut milk, let it gently simmer for couple more minutes.
  • Switch off the flame and let the curry rest for atleast 10 minutes. Garnish with some fresh curry leaves and sliced green chillis for an added burst of flavour.

Notes

  • Fish tamarind has a unique taste. If you cannot find it, substitute with 1/2 tbsp of tamarind extract diluted in 1/4 cup of lukewarm water. Or else a lemon sized tamarind dissolved in water and the pulp strained. 
  • Add the tamarind liquid to the gravy in place of fish tamarind. The flavour base will change slightly but will still give you a nice tangy taste.
  • Use any firm fleshed fish, preferably sliced thin so that it fries quickly
  • Make sure you do not fry the fish for too long as it will overcook the fish and might break apart in the curry.
  • After you add the coconut milk , make sure you do not let the curry boil vigorously or else the coconut milk will split making the curry greasy. Let it simmer gently- maybe for 3-4 minutes. Switch off and let the curry rest.
  • The more it rests - better it tastes :) 
  • Serve  garnished with some green chillies and curry leaves along with fluffy steamed rice.