Tata Sampann Recipes: South Indian Fish Curry
Each coastal state of India has fish curry recipes that have a distinct taste and irresistible flavours. Each region has its own staples, spices and condiments that add to the flavours of that cuisine. A fish curry recipe from Kerala will have drastically different flavours when compared to a fish curry from Bengal. This is not just limited to fish curries, as you move from one state to another, each region has its own special spices and ingredients which are the backbone of that cuisine.
It is an undeniable fact that fish curry can be a very healthy dish. Fish is a combination of excellent quality of protein and fat, which are the raw material for the production of best quality of hormones which in turn helps with productivity , performance and over all well-being of the body. Fish is also low in saturated fat and cholesterol. In fact, they are the richest sources of omega 3 that help in reducing cholesterol, blood pressure, diabetes and may also help to speed up fat loss. Fish is also a good source of vitamin A, D, and minerals such as iron, calcium, zinc and copper.
If you are wondering how to make an authentic South Indian fish curry, look no further. This fish curry recipe from Bharatz Kitchen is simple, true to its roots, and extremely easy to cook. Take a look at this recipe as you gather the ingredients listed below for some excellent tips to make the cooking process easier and the dish even more authentic.
Make sure you use authentic spices with natural oils such as Tata Sampann Turmeric Powder to get the perfect taste in your fish curry. This turmeric powder is made from haldi sourced from fields of Salem which is popular for its turmeric produce. It contains natural oils which give the haldi its rich colour, enhanced flavours and health benefits.
- 100 gm imli (tamarind), soaked in hot water for 30 minutes
- 250 gm fish, as per preference
For the paste(chutney)
- 1 cup coconut pieces
- 10-12 curry leaves
- 3-4 green chilies
- 5-6 shallots (small sambar onions) or 1 medium onion, chopped
- 2 tsp Tata Sampann Red Chili Powder
- ½ tsp Tata Sampann Turmeric Powder
- 2 tsp Tata Sampann Coriander Powder
For the tadka
- 2 tbsp refined oil
- 5-6 shallot (small sambar onions) or 1 medium onion, finely sliced
- 1 green chilli, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp sarso / rai (mustard seeds)
- 10-15 curry leaves
- Soak the imli (tamarind) in hot water for half an hour. Remove the pulp. Refer to the video for the procedure to do this.
- Clean the pieces of fish with water and haldi. As turmeric has anti-bacterial properties, it can help clean the fish better.
- Make a thick paste using the chutney ingredients. Add very little water to this as it should remain thick.
- Transfer this chutney to an earthen pot or a kadhai along with imli extract water. You might need to add some more water to adjust the consistency. Boil this on a high flame.
- Once this mixture turns creamy, add the fish pieces and let this cook on a low flame while you make the tadka.
- In a tadka pan, add the mustard seeds, curry leaves, onions, and green chilies. Once the onions are golden brown in colour, add the ginger and garlic paste.
- Transfer the tadka to the earthen pot/kadhai. Let this cook for about 2-3 minutes more on a low flame.
- Add salt as per your preference. Stir this curry carefully, the fish pieces should not break or disintegrate due to stirring.
- Serve this fish curry with hot rice and salad.
Looking for an easy salad to go with this fish curry and rice? Make sure you watch the video for a quick radish salad recipe.
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