Traditionally the recipe is from Kerala. I tried it for the first time and it was a hit among my family. This recipe remains me my mom's fish curry. My mom's fish gravy was one of my favorites and didn't succeed in making a fish gravy like my mom. But, this recipe I would say I was so close to my mom's recipe.
Generally, fish gravy tastes awesome when we make it before the day and have it the next day. This gravy tasted extra taster than usual. So simple to make with simple ingredients. There are no tomatoes or coconut milk is used in the gravy.
In the traditional recipe, they don't fry the fish before adding to the gravy. I like the crunchy bits of fish in the gravy and I give a enhance of flavor to the gravy. I used the red tilapia fish but, you can use any fish mostly boneless fish. In kerala they use kudampuli, a type of tamarind used in Kerala. I don't have those so I used the normal tamarind.
In Kerala, they serve the gravy with kappa puzhukku or matta rice, Kerala's traditional rice. It is an excellent combo with Idly or dosa.
Ingredients
- Fish - 4 to 5 pieces(any kind of fish. I used Tilapia fish)
- Fenugreek seeds - 1 tbsp
- Shallots - 20 nos(chopped)
- Whole peppercorns - 1tbsp
- Green chilli - 2 nos
- Ginger-garlic paste - 1 1/2 heaped tbsp (crushed)
- Tamarind - A medium-size lemon(soaked in warm water and extracted)
- Chilli powder - 2 heaped tbsp
- Turmeric powder - 1 tsp
- Salt - to taste
- Oil - as needed
- Curry leaves - optional
For marinating the fish
- Chilli powder - 1 heaped tbsp
- Turmeric powder - 1 tsp
- salt - 1 tsp
Instruction
- In a bowl add the fish and the ingredients, keep it aside for 15mins and shallow fry until the fish 3/4th is done.
- Heat oil in a Kadai, splutter the fenugreek seeds, then add the ginger-garlic crushed. cook till the ginger-garlic is light brown in colour.
- Then, add the shallots and cook till the shallots are well cooked.
- Add the peppercorns, turmeric powder, chilli powder, and salt. cook for 2,3 minutes.
- Now, add the tamarind extract and 1 1/2 cup, let it boil for 5 to 10 min until the gravy thickens.
- Add the shallow fried fish to the gravy and cook for 2-3 minutes.
- Serve hot with Rice, chapati, Naan or roti. Apt for idly or dosa.
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