Try this Deliciously Easy Tamil Nadu Village Fish Curry

My lovely friend Blessy from Tamil Nadu taught me her family recipe for a Village Fish Curry that is a favourite for her family.

I just love the delicate spices especially the fennel that gives a wonderful aniseed flavour. Blessy uses whole fish and normally doesn’t add coconut milk.

But I’ve tweaked Blessy’s recipe to reduce the oil and used lite coconut milk for a creamy but light finish. I’ve also used fish fillets.

A 2/3 cup serve is equal to one larger protein serve from the Food Lovers Dietitian Meal Planner.

Serve with 1/2 cup boiled Basmati rice and 1/2 plate of salad.

Print Recipe

Tamil Nadu Village Fish Curry

Course

Main Dish

Cuisine

Indian

Prep Time

20 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 650 grams white fish fillets bite sized pieces
• 1 tsp ground cumin powder
• 2 tsp Tumeric Powder
• 1/2 tsp kashmiri chilli powder
• 1 small lemon juiced
• 1 Tbsp Coconut Oil
• 1/2 tsp fenugreek seeds
• 1/2 tsp fennel seeds
• 4 cloves garlic finely diced
• 1 small knob Fresh Ginger finely diced
• 1 stem Fresh Curry Leaves remove leaves
• 2 medium Red onions diced
• 1 medium fresh tomato diced
• 1 golf ball sized tamarind massage into 1/4 cup warm water
• 400 grams crushed tinned tomatoes
• 2 Tbsp ground coriander
• 1 tsp ground cumin powder
• 1 tsp Salt or to taste
• 400 grams lite coconut milk
• 1 stem Fresh Curry Leaves for garnish
• 1/2 tsp kashmiri chilli powder

Course Main Dish Cuisine Indian Prep Time 20 minutes Cook Time 15 minutes Servings people Ingredients 650 grams white fish fillets bite sized pieces 1 tsp ground cumin powder 2 tsp Tumeric Powder 1/2 tsp kashmiri chilli powder 1 small lemon juiced 1 Tbsp Coconut Oil 1/2 tsp fenugreek seeds 1/2 tsp fennel seeds 4 cloves garlic finely diced 1 small knob Fresh Ginger finely diced 1 stem Fresh Curry Leaves remove leaves 2 medium Red onions diced 1 medium fresh tomato diced 1 golf ball sized tamarind massage into 1/4 cup warm water 400 grams crushed tinned tomatoes 2 Tbsp ground coriander 1 tsp ground cumin powder 1 tsp Salt or to taste 400 grams lite coconut milk 1 stem Fresh Curry Leaves for garnish 1/2 tsp kashmiri chilli powder

Instructions

1. Rub fish with cumin, turmeric, chilli powder and lemon and leave while you prep the other ingredients
2. Heat oil and when hot, sauce fenugreek and fennel seeds until golden brown
3. Saute garlic then ginger then curry leaves then onion.
4. Add fresh tomato and salt and sauce until thick.
5. Add tinned tomatoes and simmer
6. Add mixed corriander, cumin, chilli and simmer
7. Add tamarind water and tamarind without seeds and simmer
8. Add coconut milk and warm
9. Add fish and simmer until cooked