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Main Course

Fish Curry With Tomato

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

12 medium Fish I used king fish
1/2 tsp Turmeric Powder
1 cup Tomato puree
8 nos Shallots/Small Onions – 6 — chopped (Kunjulli)
2 nos Green chillies — chopped
3 tsp Ginger–garlic paste
Curry Leaves A sprig
3 tbsp Kashmiri chilly powder
1 tbsp Coriander powder
1/2 tsp Fenugreek powder podi (Uluva)
2 Pinches Asafoetida podi (Kayam)
2 tbsp Coconut oil
Water, to taste
Salt, to taste
2 tsp Onion paste
2 nos Tomato — sliced

Preparation

Step 1
Wash and clean the fish pieces.
Step 2
Heat 2 tbsp oil in a deep pan. Add the onions and sautT for a while.
Step 3
Add curry leaves, green chillies, ginger and garlic paste and sautT.
Step 4
Next, add onion paste and give it a good stir until raw smell disappears.
Step 5
Add tomato puree, chilly powder, and coriander powder adding very little water and make it a paste.
Step 6
Stir for 3-4 minutes until the raw smell disappears.Add asafoetida powder and give it a good stir.
Step 7
Add 2 more cups of boiled water and little salt. Reduce heat to medium and add the fish.
Step 8
Sprinkle 1/4 tsp fenugreek powder and stir. Add tomato pieces. Let it cook for 15 minutes.
Step 9
Switch off the stove. Garnish with curry leaves. Keep this fish curry for at least 4-5 hours before serving so that the fish absorbs all the flavors. Serve with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Fish Curry With Tomato

Ingredientsfor 4 servings

12 medium Fish I used king fish
1/2 tsp Turmeric Powder
1 cup Tomato puree
8 nos Shallots/Small Onions – 6 — chopped (Kunjulli)
2 nos Green chillies — chopped
3 tsp Ginger–garlic paste
Curry Leaves A sprig
3 tbsp Kashmiri chilly powder
1 tbsp Coriander powder
1/2 tsp Fenugreek powder podi (Uluva)
2 Pinches Asafoetida podi (Kayam)
2 tbsp Coconut oil
Water, to taste
Salt, to taste
2 tsp Onion paste
2 nos Tomato — sliced

Preparation

Step 1
Wash and clean the fish pieces.
Step 2
Heat 2 tbsp oil in a deep pan. Add the onions and sautT for a while.
Step 3
Add curry leaves, green chillies, ginger and garlic paste and sautT.
Step 4
Next, add onion paste and give it a good stir until raw smell disappears.
Step 5
Add tomato puree, chilly powder, and coriander powder adding very little water and make it a paste.
Step 6
Stir for 3-4 minutes until the raw smell disappears.Add asafoetida powder and give it a good stir.
Step 7
Add 2 more cups of boiled water and little salt. Reduce heat to medium and add the fish.
Step 8
Sprinkle 1/4 tsp fenugreek powder and stir. Add tomato pieces. Let it cook for 15 minutes.
Step 9
Switch off the stove. Garnish with curry leaves. Keep this fish curry for at least 4-5 hours before serving so that the fish absorbs all the flavors. Serve with rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.