Simple and easy to make Fish gravy, without any special grinding or masala powder with detailed pictures and video.
Already, I have posted the authentic Chettinad meen kulambu and Andhra chepala pulusu recipes in my blog which involve detailed masala preparation. But this simple fish curry involves no such grinding procedures hence simple to make. Further, I use only spice powders instead of whole spices like red chillies and coriander seeds.
Today I have used Pink perch fish for the gravy and you can use any fresh fish which has moderate bones. The taste of the gravy is from the tamarind-based spicy sauce.
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Also, you may like these signature recipes:
Restaurant-style tawa fish fry
Fish gravy | Meen kuzhambu | How to make simple Fish gravy
Preparation:
- Clean fish pieces properly with adequate water.
- Drain the water completely, add turmeric powder and salt to marinate.
- Keep this aside for ten to fifteen minutes while doing other preparations.
- Extract one cup of thick coconut milk. You can use store-bought coconut milk too.
- Peel and chop small onions and tomatoes. If shallots are not available you can use big onion.
- Soak tamarind in 2 cups of warm water for 15 minutes. Extract thick tamarind water and keep it aside.
Recipe for simple fish curry:
- Heat gingelly oil, season with mustard seeds and fenugreek seeds.
- Let them get roasted for a few minutes and add chopped onions.
- Saute onions for few minutes until they become soft and light brown in color.
- Add sliced garlic and curry leaves.
- When garlic turns aromatic, add chopped tomatoes and cook them soft.
- Now add chilli powder and coriander powder.
- Add the tamarind water and mix well with the masala.
- Now add the required salt for the gravy, cover with a lid and cook the tamarind gravy.
- Let the tamarind water boil fully for 6-8 minutes.
- Now add the fish pieces to the boiling gravy. Do not mix as fish pieces are delicate.
- Cook the fish for just 4-5 minutes by closing the lid again.
- Open the lid, add coconut milk, mix well.
- Finally, sprinkle some pepper powder.
- Switch off when the fish gravy starts boiling again.
- Serve with hot rice. Tastes heavenly the next day.
Tips:
1) Always use good quality tamarind for making fish gravy to get an excellent taste.
2) Moreover, the quantity of the tamarind is based on the age and taste of your variety.
3) Finally, gingelly oil is the best choice for this curry as it gives a unique taste.
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Fish gravy | Meen kuzhambu | How to make simple Fish gravy
Ingredients
Ingredients:
- 1 kg fish (any fish)
- 1 tsp turmeric powder
- ½ tsp salt
- 3 tbsp gingelly oil
- 1 tsp mustard
- 1 tsp fenugreek seeds
- 10 shallots or 1 big onion
- 6 garlic pods
- 1 sprig curry leaves
- 1 tomato
- ¼ tsp turmeric powder
- 2 tbsp chilli powder
- 2 tsp coriander powder
- 3 cups water approx.
- 1 big lemon size tamarind (to make 2 cups tamarind water)
- 1 ½ tsp salt (as per taste)
- 1 cup thick coconut milk
- ½ tsp pepper powder
Instructions
Preparation:
- Clean fish pieces properly with adequate water.
- Drain the water completely, add turmeric powder and salt to marinate.
- Keep this aside for ten to fifteen minutes while doing other preparations.
- Extract one cup of thick coconut milk. You can use store-bought coconut milk too.
- Peel and chop small onions and tomatoes. If shallots are not available you can use big onion.
- Soak tamarind in 2 cups of warm water for 15 minutes. Extract thick tamarind water and keep aside.
Recipe for simple fish curry:
- Heat gingelly oil, season with mustard seeds and fenugreek seeds.
- Let them get roasted for a few minutes and add chopped onions.
- Saute onions for few minutes until they become soft and light brown in color.
- Add sliced garlic and curry leaves.
- When garlic turns aromatic, add chopped tomatoes and cook them soft.
- Now add chilli powder and coriander powder.
- Add the tamarind water and mix well with the masala.
- Now add required salt for the gravy, cover with a lid and cook the tamarind gravy.
- Let the tamarind water boil fully for 6-8 minutes.
- Now add the fish pieces to the boiling gravy. Do not mix as fish pieces are delicate.
- Cook the fish for just 4-5 minutes by closing the lid again.
- Open the lid, add coconut milk, mix well.
- Finally, sprinkle some pepper powder.
- Switch off when the fish gravy starts boiling again.
- Serve with hot rice. Tastes heavenly the next day.
Video
Notes
Nutrition
Popular seafood recipes:
Which fish have you used in this recipe.
I used Pink perch that has moderate level bones.