Fish Curry - Traditional recipe

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One of the best fish curries which I have ever tasted was made by my grandmother and the taste still lingers on and revives beautiful memories of the tastiest meals my  Amma used to make. The fish curry made in our home is a little different as we use a double tempering and the ground raw masala is mixed  first and then tempered. This is a very unique way of cooking a fish curry which I have not seen elsewhere and the slow cooking method gives a very tangy, spicy curry.

Any kind of fish can be used to prepare the curry but in Mysore we use the freshwater or the river Fish like rohu or Cutla or the most delicious Baam fish ( well it is a local fish... don't know the English name).

 Ingredients

·         Fresh fish cut into fillets -500 grams

·         Onion - 4 medium sized

·          Tomatoes – 4 medium sized

·         Ginger and garlic paste one and a half tablespoon

·         Zeera and methi half teaspoon each

·         Tamarind pulp thick half a cup

·         Red chilli powder 2 teaspoon

·         Dhania powder 2 teaspoon

·         Turmeric powder 1/4 teaspoon

·         Fresh coconut grated 1/2 cup

·         Oil -  3 tablespoon

·         Salt to taste

·         Chopped coriander leaves handfull

·         Water – As needed to get a sauce like gravy

Tempering 1

·         Zeera ( Cumin) - 1/4 teaspoon

·         Mustard - 1/4 teaspoon

Tempering 2

·         Whole dry red chilli - 2, cut into coarse pieces

·         Curry leaves one spring

Method

·         Wash the fish, drain add salt and turmeric and and keep it aside for 20 minutes to marinate.

·         Heat a tawa and dry roast the Zeera and Methi seeds.

·         Grind the  onions and tomatoes with coconut after adding the roasted Zeera and Methi seeds.

·         In a large thick bottom pan, add the ground masala paste, tamarind pulp, salt, red chilli powder, dhania powder and turmeric powder. Mix well

·         Add the water, about 2 cups to adjust the curry to get a saucy consistency.

 At this stage taste the curry and adjust the seasonings if required by adding the spices and the tamarind paste if you require more tangy and spicy curry.

·         Add the fish which is marinating with salt and turmeric to the curry.

·         In a separate pan heat one tablespoon of oil add the zeera and the mustard seed. Let it crackle and then add the crackled mustard and jeera to the curry.

·         Cover the pan and place on medium flame and continue to cook until the gravy boils.

·         Lower the flame and continue to cook the curry on low flame for 15 minutes.

·         Remove the Pan from heat. In a separate Kadai heat oil.

·         Add the dry red chilli ,curry leaves and a pinch of mustard seeds.

·         Transfer this tempering to the curry. Finally add the fresh chopped coriander leaves.

·         Cover the Pan and let the curry rest for an hour so that the fish absorbs the spicy and tangy flavours of the curry. 

·         Serve  with fresh steamed or boiled rice.
Tip- The curry matures with taste and can be cooked and stored overnight. Make sure not to be gentle while mixing the curry as the fish pieces crumble with excessive stirring. 



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