Fish Curry without Coconut

மீன் குழம்பு (Fish Curry without Coconut)

Fish curry without coconut method is very easy to prepare. In this method I used homemade masala and tomato. My kids like this way of preparation. The combination of tomato and tamarind’s tanginess gives extraordinary taste to this gravy. I used pompano fish for the recipe.

Ingredients for Fish Curry

Fish – 1/2 kg
Sesame oil – 3 tbs
Tamarind extract – small lemon size
Onion – 1 cup (chopped)
Masala – 2 tbs
Chilli powder – 2-3 tbs
Tomato – 1 big
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves – 1 spring
Cilantro – 1 tbs
Lemon juice – 1 tbs
Turmeric powder – 1/4 tsp
Salt as needed

Directions

Pre-preparation

Clean the fish pieces and rinse with water 3 times.
Place the cleaned fish pieces in a bowl.
Add turmeric powder, lemon juice and salt to the fish.
Mix everything well and let the fish marinate for 15-30 minutes.

Prepare Fish Curry

Heat oil in a wok or pan and add mustard seeds and fenugreek seeds.
After the seeds cracked add curry leaves.
Once the leaves pops, add chopped onion.
Sauté the onion until golden brown then add chopped tomatoes.
Stir fry the tomatoes until mushy.
Add masala, chilli powder and salt then mix everything well.
Pour tamarind extract and let the gravy to boil for 5 minutes in full flame.
Sprinkle the chopped cilantro and add one cup of water then continue cooking.
When you see bubbles, add the marinated fish and cook until fish cooked.
Turn the flame to completely low and let the gravy to emit oil.
Fish curry ready.
Serve the gravy with rice and fish fry.

Notes

Tomato and tamarind both have tanginess, use the quantity according to that.
Marinating the fish helps to remove the raw smell of the fish.
Before adding fish to the gravy, must adjust the salt and water level.
If you want to use coconut, find the recipe here.