South Indian Fish Curry - An easy fish curry recipe with a special tempering (2024)

FAQs

What does South Indian curry taste like? ›

South Indian variations are rich in aromatic spices and inevitably evoke memories of tangy tastes, like sour kokum fruit and sweet-and-tangy tamarind fruit, in a mixture tempered by the smoothness of coconut cream.

This recipe is easily adaptable & you can play around with the ingredients. If you love tamarind in your Fish curry, feel free to add some while you make the curry. You can also squeeze some lemon juice before serving.

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

If cooking fillets, drizzle the fish, front and back, with oil, then add the spices of choice. Cook in a frying pan, oven, or grill over medium heat until hot and flakey—and the skin is brown and crispy, if left on. Cook fish steaks similarly using oil to keep the meat from sticking to the pan or grill.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

What's In Curry Powder? Curry powders usually consist of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pleasant pungency that adds a toasty depth to everything it touches.

Mix equal parts of cornstarch or flour and cold water to make a slurry. Add the slurry to the curry and stir until it thickens. To thicken fish curry, you can use ingredients such as coconut milk, yogurt, or tomato paste. Another option is to mix cornstarch with water and stir it into the curry while it's cooking.

The acid from the limes and lemons changes the structure of the proteins in the fish, essentially "cooking" the fish without using heat.

How long should curry simmer for? ›

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Check the Ingredients:Spices: Examine the spices you used in the curry. Sometimes, certain spices, especially if used in excess, can contribute bitterness. Common culprits include fenugreek seeds and mustard seeds. Reduce the quantity of bitter spices or use them more sparingly.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Types of Fish to Use for Fish Curry

Fish Curries in Pakistan and India are usually made with Pomfret or Rohu, which are specific to that region and not as readily available here. You can use any type of firm white fish such as: cod (pictured here)

Popular Indian fish varieties for frying include pomfret, hilsa, mackerel, and catla. Each has a distinct flavor and texture when fried.

The Indian coastal regions are immensely known for the delectable seafood dishes. One of these is the Silver Pomfret fish curry (paplet curry) from Maharashtra. The key to achieving a perfect curry involves two simple steps – marinating the pomfret fish and dropping them in the simmering curry.