Saturday, August 6, 2011

Fish Sambar (Dhal Curry)

It's another dhal curry. One which may impress or raise your eye brows. Perhaps because its not usual to add fish into the standard basic "Sambar (Indian Dhal Curry)". I made. Yes for the first time. And am proud to admit that such a recipe does not exist for I goggled and found none.

The best choice of fish is Indian mackerel/tenggiri. You feel any other is better, then try. I fried the fish first and added into the gravy. We ate and we liked it. My friends also tried and yes, it scored high marks. 

1 1/2 cup toor dhal/yellow lentils (soaked for about 1 hour)
400g (1 large piece) Indian Mackerel - cut into bite sizes/chunks
2 (about 250g) Chinese brinjals - cut into medium size pieces.
6 shallots - remove skin
1 tsp turmeric/kunyit powder
1 tbsp thick tamarind/asam juice
2 sprigs of coriander leaves - sliced/shredded
Oil as needed
Aalt for taste

Spices For Curry/Gravy
1/2 tbsp coriander powder
1 tsp cumin powder
1 tbsp fish curry powder
1 tsp black mustard seeds
3 sprigs curry leaves

Mix fish with turmeric powder and a little salt.
Fry in oil, remove and keep aside.
Simmer dhal with 2 cups of water till half cooked. 
Use the same oil fish was fried in.(about 3 tbsp).
Fry brinjals and shallots to produce a crunchy coat over both.
Add mustard seeds and curry leaves.
Stir quickly and tip into the dhal mixture.
Add spices (see above), pour tamarind juice and season with salt.
(Note; pour water if needed)
Simmer to soften brinjal.
Then add fried fish.
Gently stir in. 
Simmer and remove from heat (for about 2 to 3 minutes)
Combine in coriander leaves. 
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  1. oo my mistake. I thought its sambal. I bet it taste very good too

  2. Fish sambar ??? hearing this for the first time !!

  3. You bet Sheril for my own creation.

  4. Hearing about it for the first time dear

  5. That is a first for me.... very interesting


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