Fish Curry


Onion slice/chopped -1 no,Chopped tomato -1 no,Green chillies -2 no,Ginger paste – 2 tbsp,Vinegar -1 tbsp,Red snapper fish ( or any other fish )-5-6 slices,Grated coconut -1/2 cup,Red chillies big whole -6 no,Coriander seeds -2 tbsp,Cumin seeds -2tsp,Corn oil or sun flower oil-2 tbsp,Ginger & garlic paste-3tsp,Salt to Tatse.


  • PREP 30 mins
  • COOK 15 mins
  • READY IN 30 mins
  • YIELD 5


·        Clean, wash the fish slices. Marinate the fish slice with salt, ginger garlic paste, a bit of turmeric powder and keep aside.·Chop onions and tomatoes. Slit green chilies and cut into half.Roast cumin seeds, coriander seeds and whole red chilies.

·         Make a fine paste of all the roasted spices along with grated coconut, ginger and garlic paste

·         Heat oil in a pan, add the chopped onions and stir fry till golden brown.

·         Add the green chilies and chopped tomatoes.

·         Stir fry on a medium heat up for 3 minutes. Stir constantly.

·         Add the paste in to that along with 1 1/2(one and half) cup of water.

·         Once the gravy is boiled, add the marinated fish slices and salt in to that. Simmer in to low heat up for about 5 minutes or till the fish is just done.

·         Add 1 tbsp vinegar in this gravy, check the taste and salt. Serve hot with steamed rice. You can add - A Pinch of Methi Seeds; 5 - 6 Pepper Corns & 1/2 an onion while grinding the masala. Shake the vessel to move the fish pieces around. Don’t poke around with a spoon. You can use any fleshy fish for this curry like Pomfret, King fish, Silver fish, Baracuda, Kodava, etc.

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