South Indian Style Fish Curry

South Indian Style Fish Curry is one of the best to be served on Rice for dinner or lunch. Any kind of fish can be used for this curry.

Tired of eating my regular Goan style fish curry. Whenever we buy fish , we either make Goan Curry, or fry them. But last week we visited the grocery store and bought salmon fillets. Wanted to try out something different with Indian touch.

Being a hardcore Goan, We love fish and I make sure that I make my recipes healthy , because fish is full of proteins and I don’t want to compromise the nutrients you get from the food.

I did some research online and thought of trying out South Indian Style curry. They use Curry leaves tadka or tempering for their most of the gravy recipes . I love the aroma of that tempering.

Salmon is very rich in nutrients and has many health benefits. But somehow, I am not a fan of Salmon , especially here in USA , I tried out different salmon recipes, but still didn’t like the taste of that fish. But Since my husband loves this fish, I said ok, let’s prepare some salmon fish gravy and it really came out tasty. The gravy is thick, but can be made more runny by adding water depending upon one’s choice. You can literally use any fish (even the fish with bones) for this recipe.

PREPARATION TIME: 20 MINUTES

cooking TIME: 20 MINUTES

Serves : 4

INGREDIENTS :

400 Grams Fish fillets(I used salmon fillets)
1 Teaspoon Turmeric Powder
1 Small onions Chopped fine
2 Tomatoes
2 Garlic cloves
1/2 Inch Ginger Piece
3-4 Green Chilies
2 Tablespoon Cilantro / Coriander Leaves
1 Tablespoon oil
1 Teaspoon Red Chili Powder
1 Teaspoon Mustard Seeds
1/4 Teaspoon Methi Seeds / Fenugreek seeds
8-10 Curry Leaves
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Cumin Powder
Salt to taste

METHOD:

Marinate fish with turmeric powder and little salt and keep it aside for 20 minutes.

Make a puree of tomatoes, cloves, ginger, garlic,chilies and coriander leaves.

In a medium saucepan kept on medium heat, Heat oil .

Once the oil is hot, add mustard seeds and fenugreek seeds.
Cover and once mustard seeds crackle, add chopped onion and fry till they become translucent.

Saute in curry leaves for few seconds.Add the prepared puree and saute for about 5 minutes.
Add coriander powder and cumin powder. Mix well and cook for a minute.

Add the marinated fish and mix gently .

Cover and cook on low heat for about 10 minutes.
Open the cover and check whether fish is cooked.