NO OIL FISH CURRY RECIPE

Feb 20, 2024
By Mary Anthony
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NO OIL FISH CURRY

INGREDIENTS

Any fresh fish – 400 to 500 grms cleaned
Onion – 1 medium size chopped OR ½ cup shallots
Tomato – 1 medium chopped
Tamarind – a big lemon size
Fresh coconut – ¼ cup
Ginger – a small piece
Garlic – 5 or 6
Slit green chilli – 1 or 2
Red chilli pwdr – 2 tsp or as per taste
Kashmiri chilli pwdr – 1 tsp
Coriander powder – 3 tsp
Turmeric – ½ tsp
Jeera powder – ½ tsp
Fennel seeds / saunf pwdr – ½ tsp [ optional ]
Water –2 or 2 ½
Salt to taste

METHOD

Soak the tamarind in 1 cup boiling hot water and soak for 10 to 15 mins. Extract the juice and keep aside when cool .

Take coconut + onion + tomato + ginger + garlic + masala pwdrs + salt in a very fine paste.

Now add 1 cup tamarind juice little by little and grind into a very very fine puree .It has to be fine and smooth .

Add roughly 2 cup water and adjust salt .

Transfer to a pan and keep on medium to high flame.

Bring to a boil .

When it starts boiling , lower the flame to medium and boil for 8 to 10 mins . IMPORTANT STEP – this is done to remove the raw smell of the tamarind juice and the masalas.

Now add the slit green chilli + fish and give a gentle stir.

Cover the pan half and cook for 10 to 12 mins till the fish is cooked.

Cooking time depends on the variety and size of fish pieces.

Once done just add curry leaves , close the lid and off the flame.

Let the curry sit for minimum 30 mins or more before serving

NOTE – if you want you can temper the gravy with 1 tbsp coconut oil + mustard seeds + curry leaves OR JUST drizzle 1 tbsp coconut oil in the end .