South Indian Fish Curry

Dive into the bold and aromatic flavors of South Indian Fish Curry, a comforting dish that perfectly balances spice, tang, and creaminess. Featuring tender, flaky fish simmered in a rich base of tamarind, coconut milk, and a medley of fragrant spices like mustard seeds, fenugreek, and curry leaves, this curry is a true taste of South India's culinary heritage. A quick sauté of onions, garlic, and tomatoes forms the flavorful foundation, while turmeric, red chili, and coriander powders add layers of warmth and depth. Finished with a creamy touch of coconut milk and a garnish of fresh cilantro, this curry is a perfect match for steamed rice or soft Indian bread. Ready in under 40 minutes, it’s an irresistible option for anyone seeking an authentic and easy South Indian recipe bursting with vibrant flavors.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Fish (firm, boneless pieces such as kingfish or tilapia)
• 2 tablespoons Oil (coconut or vegetable)
• 1 teaspoon Mustard seeds
• 0.5 teaspoons Fenugreek seeds
• 12 leaves Curry leaves
• 1 large Onion (finely chopped)
• 4 cloves Garlic cloves (minced)
• 1 teaspoon Ginger (grated)
• 2 whole Green chilies (slit lengthwise)
• 2 medium Tomatoes (finely chopped)
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 2 tablespoons Tamarind pulp
• 1.5 cups Water
• 200 milliliters Coconut milk
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Clean the fish pieces thoroughly, pat them dry, and set aside.

Step 2

Heat oil in a deep pan or kadai over medium heat.

Step 3

Add mustard seeds and let them splutter, then add fenugreek seeds and curry leaves. Sauté for about 30 seconds until aromatic.

Step 4

Add the chopped onion and sauté until golden brown.

Step 5

Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes.

Step 6

Add the chopped tomatoes and cook until they turn soft and mushy.

Step 7

Sprinkle turmeric powder, red chili powder, and coriander powder into the pan. Mix well and sauté for 1-2 minutes to release their aroma.

Step 8

In a small bowl, mix the tamarind pulp with 1.5 cups of water and add it to the pan. Bring the mixture to a boil.

Step 9

Reduce the heat to a simmer and gently slide in the fish pieces. Cook the fish for 7-10 minutes until cooked through. Do not stir too frequently to avoid breaking the fish pieces.

Step 10

Pour in the coconut milk and simmer for an additional 3-4 minutes. Adjust the salt to taste.

Step 11

Turn off the heat and let the curry rest for a few minutes to allow the flavors to meld.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot with steamed rice or your choice of Indian bread.

Nutrition Facts

Serving size	(1572.9g)

Amount per serving	% Daily Value*
Calories	1206.2

Total Fat 46.4g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 0g
Cholesterol 300mg	0%
Sodium 2724.8mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 11.9g	0%
Total Sugars 42.7g
Protein 138.2g	0%

Vitamin D 770IU	0%
Calcium 249.6mg	0%
Iron 8.1mg	0%
Potassium 3382.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 43.8%

Carbs: 23.2%