Kolhapuri fish

This is one of the yummy fish currys' I make. It takes a little bit of effort and time but its totally worth it. Its super delicious and it can be served with any kind of roti or with rice.

Kolhapuri Fish (Fish in coconut tomato gravy)

Kolhapuro fish

Ingredients

1. 2-3 salmon fish fillets (about 1 lb) and cut into 1.5 inch chunks
2. 1 medium large onion sliced
3. 2 medium small tomatoes chopped
4. 2 large or 3 medium garlic pods
5. 1 inch ginger
6. 2 tablespoons oil
7. 3/4 teaspoon each of salt, chilli powder, turmeric
8. 1/2 cup plain yogurt
9. 1 tablespoon fresh squeezed lemon juice
10. 2 tablespoons desiccated coconut

Marinate the fish pieces with salt, chilli powder, turmeric, lemon juice and yogurt.

Heat 1 tablespoon oil and fry the onions till they start becoming brown. Add the ginger and garlic pieces and coconut and fry for a couple of more minutes. Add tomatoes and cook for 5 minutes and let it cool and grind to a smooth paste.

Heat the remaining oil and add the fish pieces along with the marinate and fry for 5 minutes. Add the paste to the pot along with 2 cups of hot water. Simmer for 20 minutes. Garnish with cilantro and enjoy with rice or naaan

Chettinad fish curry

I do not like fish curry, but this curry was so super delicious I had to have a second serving. It was great. Thats it. You need to try it

Chettinad Fish curry (Fish in coconut based gravy)

Chettinad fish curry

Ingredients:

1. 3 fish fillets (preferably white fish)
2. 1 tablespoon oil
3. 2 cups tamarind juice from a small golf ball sized tamarind
4. 1/2 teaspoon each of salt, turmeric, chilli powder, coriander powder, mustard seeds
5. Few curry leaves

Ingredients for grinding:

1. 1 teaspoon each of coriander seeds, fennel seeds, 
2. 1/2 teaspoon each of poppy seeds, methi seeds
3. 1 teaspoon oil
4. 1 cup chopped onions
5. 1 large tomato
6. 2 large garlic pods
7. 1/2 inch ginger peeled
8. 1 heaped tablespoon dessicated coconut

Ingredients to marinate the fish

1. 1 tablespoon all purpose flour
2. 1/2 teaspoon each of salt, garlic powder, black pepper

Cut the fish fillets into 1 inch cubes and marinate it with the ingredients in marinate

In a pan heat 1 teaspoon oil and fry fennel, coriander and methi seeds for 1 minute. Add the onions and and ginger garlic and fry till onions become tender. Add cococnut and mix. Add tomatoes and stir well. Let it cool and add poppy seeds and grind it to a paste . Add about 1/2 cup water wile grinding.

In a pan heat the tablespoon oil and fry the fish pieces 3-4 minutes on each side and drain and set aside.

Add a little bit more oil and add the mustard seeds and curry leaves and fry till they start to splutter. Add the ground paste and the spices and salt and tamarind juice and bring to a rolling boil. Simmer for 10 minutes. Add fish and simmer for 10 more minute till oil separates. Garnish with cilantro and serve with hot steamed rice