South Indian Fish Curry

  • on January 20, 2021
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South Indian Fish Curry


  • 10 Small Onions
  • 1 Tamarind (big lemon sized)
  • 1 Medium Tomato
  • 2 Green chillies
  • 10 Garlic cloves
  • 2 teaspoon Salt
  • 1 teaspoon Rai / Mustard seeds
  • 2 Sprig Curry Leaves
  • 1/2 teaspoon Fennel Seeds
  • 1/4 teaspoon Fenugreek Seeds
  • 1/2 KG Fish Curry Powder (or 6 pieces)
  • 1/4 teaspoon Turmeric powder
  • 10-15 Red Chillies (boil and grinded)
  • 3 teaspoon Coriander Seeds
  • 1 teaspoon Black Pepper Corns
  • 1 teaspoon Cumin Seeds
  • Optional to add in Ladies Fingers and Brinjals
  • 6 Pcs Tenggiri Fish


  1. Wash the fish pieces well and marinate with turmeric powder and  salt for at least half an hour or keep in refrigerator for one hour. Soak the tamarind in warm water for ten minutes and extract the juice. Keep aside.
  2. Peel small onions & garlic. Chop the tomatoes roughly and slit the green chillies. Keep all the ingredients ready. Then dry grind red chillies, coriander seeds, pepper corns, cumin seeds until nice aroma comes and grind with water to make a fine paste.Spice mix is ready and set this aside.
  3. Heat a pot with oil and add the  items to temper. Once mustard cracks, add curry leaves along with green chillies and saute for a minute.
  4. Add onions and garlic now & saute it well for 5 minutes. Then add tomatoes in and fry it till turns mushy.
  5. Once tomatoes become soft, add the grinded spices and chilly paste. Mix well. Then add the tamarind water along with salt.
  6. Mix everything for a minute. Adjust with water if needed.
  7. Fry the marinate fish and keep aside.
  8. Then add the fish pieces in and cook it for 5 more minutes and switch off the flame once the fish pieces are cooked well. Fish cooks faster so switch off the stove accordingly.


  • For:
  • 4 Adults
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Fish · South Indian Fish Curry

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