Rafed English

South Indian Fish Curry


1 ½ cup tamarind juice
1 kilo fish white variety
4/5 ripe tomatoes
½ cup oil
1 medium onion – 8 cloves garlic
2 Tbsp curry leaves
3 heaped tsp ready made masala
1 heaped tsp tumeric powder
Salt to taste
2 medium brinjals
Handful fresh coriander
2 Tbsp shallot


Slice fish into 5cm slices then quarter

Put tomato into boiling water for just a minute. Remove skins then chop.

Heat oil in a deep saucepan, add thickly sliced onions and garlic halved across

Put the curry leaves and cook till onions are transparent

Add fish masala tomatoes, turmeric and salt.

Cover and cook on low heat for about 15 minutes stirring often.

Cook for another 10 min

Put in the fish, bring to boil then cook on medium heat for 15 min

Add brinjals sliced lengthwise in four and cook for another 15 min

Before serving add chopped fresh coriander and shallot.

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