Fish Curry Tamilian Style

admin, October 14, 2014

Serving Size: 2-3


  1. 6-7 Pieces, Mackerel fish, (wash with turmeric powder and salt and marinate with the same)
  2. 2 Big onion, (chopped)
  3. 1/2 Tomatoe (chopped)
  4. 5-10 grams or half inch of Tamarind, (soak in little water)
  5. 2 red chillies
  6. 2 tablespoon Sesame oil
  7. 1/4 teaspoon Mustard seeds
  8. 1/4 teaspoon Fenugreek
  9. 1/2 teaspoon Cumin seeds
  10. 1/2 teaspoon Aniseeds or sombu(tamil)
  11. 5 Fresh curry leaves
  12. 1/2 tablespoon Butter
  13. Salt as needed
  14. Coriander leaves


Ingredients List For grinding:


  1. 1/2 tablespoon Sesame Oil
  2. 10 Small onion / sambar onion, (remove skin and chopped)
  3. 1/2 Tomato, (chopped)
  4. 4-5 Curry leaves
  5. 2-3 Red chillies
  6. 1/2 teaspoon Fenugreek
  7. 1 teaspoon Cumin seeds
  8. 1 teaspoon Aniseeds or sombu(tamil)
  9. 1/4 teaspoon Turmeric powder
  10. 1 teaspoon Red chilli powder
  11. 2 tablespoon Coriander powder



  1. Wash Mackerel fish pieces thoroughly with water for 2 to 3 times. Finally wash fish with lemon juice because it helps to remove stinky smell from the fish. Then marinate fish with a pinch of turmeric powder and little salt, set aside.
  2. Heat 1/2 tablespoon of oil in a pan, put small onion in the oil and fry for a minute in medium flame.
  3. Add all the ingredients one by one after few seconds, which are given in the list for grinding. Grind them to a fine paste and set aside.
  4. In a pan, add Sesame oil and put Mustard seeds and wait till it crackles.
  5. Add Fenugreek seeds, Cumin seeds, Aniseed, curry leaves, red chilies and fry for few minutes in medium flame.
  6. Put the chopped big onions in the same pan and fry till the onions become golden brown.
  7. Chopped tomatoes can be added in the same pan. Now fry them along with the onions and cook the tomatoes till they get smashed.
  8. At this stage add grinded paste, tamarind juice, salt in the pan and stir well. Add 1 cup of water and boil them with ingredients. Allow them to get heated for 10 to 15 minutes.
  9. Add butter for good flavor and taste.
  10. Finally add fish pieces and cook for 5 minutes(expected time). If not cook until the fish is cooked and becomes a good gravy. Note: Don’t stir the fish, as fish pieces might break.
  11. Switch off the stove and garnish with coriander leaves.
  12. Serve hot with white rice.



  1. Note: You can add extra chili powder and salt depending on your taste. Any kind of fish can be cooked in this same kind of preparation.
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • vankaya-vepuduVankaya Vepudu ~ Brinjal Stir fry Brinjal Curry Serving Size: serves 3-4 Ingredients: 1/4 kg purple brinjals, cut into quarters 1 large onion chopped big pinch turmeric pwd 1 tsp coriander pwd 1/4 tsp […]
  • Goruchikkudukaya VepuduGoruchikkudukaya Vepudu or Cluster Beans Fry Serving size of Goruchikkudukaya Vepudu  Ingredients for Goruchikkudukaya Vepudu Cluster beans                       -           ¼ kg Green Chilli                          […]
  • Chikkudukaya KuraChikkudukaya Kura   Serving size of Chikkudukaya kura : 2   Ingredients for Chikkudukaya kura Broad beans                         -           ¼ kg Green Chilli                          […]
  • Thotakura VepuduThotakura Vepudu OR Amaranths Fry Serving size of Thotakura vepudu Ingredients for Thotakura vepudu Amaranths                            -           ½ kg Green Chili                           - […]
  • Chemagadda VepuduChemagadda Vepudu   Serving size of chemagadda vepudu Ingredients for making chemagadda vepudu Colocasia             -              ¼ kg Onion                    -              2 Green […]
  • Chikkudukaya vepuduChikkudukaya Vepudu Serving size of Chikkudukaya Vepudu  Ingredients for Chikkudukaya Vepudu Broad beans                       -           ¼ kg Green Chilli                          - […]
  • Bendakaya PachadiBendakaya Pachadi (Lady’s finger chutney)   Serving size of Bendakaya Pachadi : Ingredients to prepare Bendakaya Pachadi : Lady's finger                                     -           250 gms Onions […]
  • Beetroot VepuduBeetroot Vepudu Serving size of Beetroot vepudu: 2  Ingredients for Beetroot vepudu Beetroot                                 -           ¼ kg Green Chilli                          -           […]
  • chicken curd curryChicken curd curry or Chicken Thairu curry or Dahi Chicken or Yogurt Chicken Serving size of the Dahi Chicken recipe :4 Ingredients for Dahi Chicken: One  Full chicken, divided  into ten pieces (chicken fillets can also be used) Five tablespoon […]
  • Bitter gourd (Karela) chutney | Karele ki chutney Bitter gourd (Karela) chutney | Karele ki chutney  This karela chutney powder is fabulous in taste and can be used along with any main dish. The taste of peanut and sesame seeds really gives a magic touch to the chutney powder. Try this […]
  • Tomato ChutneyTomato Chutney   Serving Size of Tomato Chutney: 4 Ingredients for Tomato Chutney Tomato                                    -          ¼ kg Green Chilli                             - […]
  • Green Chill CurryGreen Chill Curry Serving Size: 4-6 Ingredients for Green Chill Curry 2 cups of whole fresh green fat chillis – (slit and deep fry for 1-2 mins in hot oil and drain on kitchen paper and set […]