Fish in Tomato and Coconut Gravy – Fish Curry with Mint Leaves

fish curry

Fish cooked in tomato and coconut gravy, mint leaves made this fish curry aromatic…

I stepped out a bit from my comfort zone and made this fish curry. Whenever I make fish curry, I follow the usual Kerala style fish curry preparation methods. It gets hard for me to try a different kind of fish curry. So, this time I tried making the fish curry a little differently. Instead of making a paste with grated coconut alone, I added tomatoes to it. Also, I added mint leaves which is quite unusual in fish curries. Yes, I said no to curry leaves and cilantro. My hubby and I loved this fish curry and was served along with Idiyappam (Steamed Kerala style rice noodles).

For Idiyappam recipe, click here.

fish in tomato coocnut gravy

Preparation Pictures

After adding tomato-coconut paste

making-fish-curry

Making fish curry

making fish curry

Fish in Tomato and Coconut Gravy - Fish Curry with Mint Leaves
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 People
 
Ingredients
For making paste
  • Large Tomatoes, chopped- 2
  • Grated coconut- ½ cup
  • Small onions- 4
  • Whole Peppercorns- ½ tsp
  • Cumin seeds- ½ tsp
  • Water- ½ cup
For making the curry
  • Fish, cubed- 10 to 12 pieces (use mild tasting fish like tilapia, bass, red snapper)
  • Vegetable oil- 1 tbsp
  • Sesame oil- ½ tbsp
  • Mustard seeds- 1 tsp
  • Fenugreek seeds- ½ tsp
  • Red dry whole chilies- 2
  • Onion, chopped- 1
  • Green chilies, chopped-1 or 2
  • Fresh Tamarind juice- 3 inch tamarind soaked in 5 tbsp warm water
  • Chili powder- ¾ to 1 tsp
  • Turmeric powder- 2 pinches
  • Coriander powder- 1½ tsp
  • Ground pepper- ⅛ tsp
  • Garam masala- ½ tsp
  • Mint leaves, chopped- 4 large leaves
  • Salt- to taste
Instructions
  1. In a blender, grind the ingredients "for making paste" into a smooth paste. Keep aside.
  2. Soak fresh tamarind in warm water for 5 minutes, squeeze the tamarind into the water well, drain the juice and keep aside.
  3. Cut the fish into cubes or 2 inch slices. I used bass fish.
  4. Place a large saucepan over medium heat, add both the oils and let it turn hot.
  5. Add mustard seeds, let it splutter.
  6. Add fenugreek seeds and dry red chilies, saute for a couple of seconds.
  7. Add onions and chopped green chilies, season with salt and saute till onions turn translucent.
  8. Add the ground tomato-coconut paste, combine well and cook for a few minutes.
  9. Add chili powder, turmeric powder, coriander powder and ground pepper, combine well and cook for a couple of minutes.
  10. Add the tamarind juice, combine well. Let it come to a boil.
  11. Taste and add more salt and chili powder if needed for more spice.
  12. Add the fish into the gravy.
  13. Add the chopped mint leaves.
  14. Cook covered for a few minutes till the fish has cooked.
  15. Open the lid and sprinkle garam masala over the fish curry.
  16. Cook for a couple more minutes, remove the pan from the heat and keep it covered for sometime.
  17. Serve this fish curry with rice, idiyappam, pathiri, orotti, chapati etc

 

 

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