Vanjaram Fish Curry | Vanjaram Meen Kuzhambu

Fish is a favourite food for many of us. This is my take on fish curry. We can make many different dishes using fish. Fish curry, fish fry, fish masala, steamed fish, chilly fish, fish tandoori, etc. My favourite is always fish curry after biryani. I make fish curry very often since my son Risshi loves Indian food especially curry made with the coconut (arachuvitta kuzhambu). I prefer kingfish, sardines or mackerel for fish curry. Fish curry with fish fry is a heavenly combination. Fish curry can be served with steamed rice or tapioca masala. This curry tastes excellent when it is served the next day. It is because of the tamarind, salt and chilli powder. When these 3 ingredients are joined together, they get soaked nicely and gives us the excellent tangy spicy gravy.

Tips to make perfect Fish Curry:

• You can even add fish pieces without frying. I like to fry them for better taste.
• Use an earthen pot to get the better taste.
• Adjust tamarind water, salt and chilli powder according to your preference.
• Using store-bought fish curry masala is optional but I suggest you add.
• You can add any fish variety for the same fish curry.

Here is the step by step process:

Pre Cooking Preparation:

Take little salt, 1 tsp chilli powder and ½ tsp turmeric in a bowl and mix well.

Take fish and coat with the masala. Let them sit for 20 to 30 mins. Shallow fry the marinated fish for 2 mins on each side and set aside.

Take 3tbsp oil in a kadai, once oil is hot add roughly chopped 2 onions and sauté till it becomes soft.

Add salt according to your preference. Then add 1 ½ tbsp ginger garlic paste and saute for 30 secs.

Now add 2 tomatoes and cook for a few minutes.

Then add all the spices 1 tbsp chilli powder,

Then 1 tbsp coriander powder, 1 tsp turmeric

1 tbsp cumin powder, 1 tbsp fish curry powder (optional) and mix well. Now cook everything together for 2 to 3 minutes.

Then add 4 to 5 coconut pieces and mix well.

Add little water if the masala is too dry. Now the masala is ready. Allow the mixture to cool down completely and make a fine paste.

While the masala is getting ready, we will shallow fry the marinated fish. Take 2 tbsp oil in the same pan,

Take the marinated fish and cook in the oil for 2 to 3 minutes. Do not cook the fish completely. We need half-cooked fish.

Remove the fish from the oil and keep it aside. Ground masala is ready.

Now in the same kadai, heat 75 ml oil, add 1 tsp mustard seeds

Then ¼ tsp fenugreek seeds, allow it to crackle. Then add 2 sprigs curry leaves, few shallots, few tomato pieces, 2 garlic cloves and saute everything for few minutes.

Then add the ground onion tomato paste and mix everything well.

Add 2 cups of water (adjust to your preference)

Cover and cook for 4 to 5 minutes. Then add tamarind pulp water and bring it to boil.

Once the base gravy is ready, add the fried fish piece and cook for 4 to 5 mins.

Garnish with ¼ cup coriander leaves.

Fish curry is ready to serve with Steamed rice, idly or dosa.     

Vanjaram Fish Curry | Vanjaram Meen Kuzhambu

Fish curry is a tangy and spicy curry which is served with white rice or dosa.

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Prep Time:
10 minutes

Cooking Time:
25 minutes

Total Time:
35 minutes

Category: Sides, Gravy, Non-Veg

Cuisine: South Indian

Author: Poornima Suren

Ingredients

• Fish - 9 to 10 pieces
• Onion - 2 numbers
• Tomato - 2 numbers
• Ginger Garlic Paste - 1 1/2 tbsp
• Curry Leaves - 2 sprigs
• Shallots - 3 to 4 numbers
• Garlic - 3 cloves
• Tamarind Water - 1 cup
• Coriander Leaves - 1/4 cup
• Mustard Seeds - 1 tsp
• Fenugreek Seeds - 1/4 tsp
• Chilli Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Turmeric - 1 tsp
• Cumin Powder - 1 tbsp
• Fish Masala Powder - 1 tbsp
• Coconut - a few pieces
• Salt to taste
• Oil - 100 ml

Method

1. Take little salt, 1 tsp chilli powder and ½ tsp turmeric in a bowl and mix well.
2. Take fish and coat with the masala. Let them sit for 20 to 30 mins. Shallow fry the marinated fish for 2 mins on each side and set aside.
3. Now take 3tbsp oil in a kadai, once oil is hot add roughly chopped 2 onions and sauté till it becomes soft.
4. Add salt according to your preference.
5. Then add 1 ½ tbsp ginger garlic paste and saute for 30 secs.
6. Now add 2 tomatoes and cook for few minutes.
7. Then add all the spices 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp turmeric and 1 tbsp cumin powder, 1 tbsp fish curry powder (optional) and mix well.
8. Now cook everything together for 2 to 3 minutes.
9. Then add 4 to 5 coconut pieces and mix well.
10. Now the masala is ready. Allow the mixture to cool down completely and make a fine paste.
11. While the masala is getting ready, we will shallow fry the marinated fish.
12. Take 2 tbsp oil in the same pan, take the marinated fish and cook in the oil for 2 to 3 minutes. Do not cook the fish completely. We need half cooked fish.
13. Remove the fish from the oil and keep it aside.
14. Now in the same kadai, heat 75 ml oil, add 1 tsp mustard seeds and ¼ tsp fenugreek seeds, allow it to crackle.
15. Then add 2 sprigs curry leaves, few shallots, few tomato pieces, 2 garlic cloves and saute everything for few minutes.
16. Then add the ground onion tomato paste and mix everything well.
17. Add 2 cups of water (adjust to your preference) and cover and cook for 4 to 5 minutes.
18. Then add tamarind pulp water and bring it to boil.
19. Once the base gravy is ready add the fried fish piece and cook for 4 to 5 mins.
20. Garnish with ¼ cup coriander leaves.

Notes

You can even add fish pieces without frying. I like to fry them for better taste.

Use an earthen pot to get the better taste.

Adjust tamarind water, salt and chilli powder according to your preference.

Using store bought fish curry masala is optional but I suggest you to add.

You can add any fish variety for the same fish curry.

4.20

http://www.shadesofkitchen.com/fish-curry/

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