South Indian Style Fish Curry

Fish curries are a delightful explosion of spices, tantalizing our taste buds with their vibrant flavors and tender fish pieces immersed in rich, savory sauces. Across the globe, fish curries come in countless varieties (MUTTON MEDLEY COLLECTION), each with its unique blend of spices and ingredients. Even within South India, there is a diverse array of fish curry recipes, each with its distinct characteristics (CHANDIGARH URBAN MARVELS).

As a Malaysian, cooking fish curry is not just about showcasing the fish. It also involves adding vegetables like okra (ladies' fingers), brinjals (eggplants), and white radish, transforming the dish into a wholesome one-pot meal that often eliminates the need for additional vegetable sides. The choice of fish typically depends on the local catch or personal preferences. As we explore different fish curry recipes, you'll discover a range of options beyond this South Indian Style Fish Curry. (CHENNAI & MYSURU) So, sit back, browse through the recipes, and choose the one that will bring the flavors of a fish curry into your home.

South Indian Style Fish Curry
Ingredients
For the Curry Paste (blend/pulse)
1 tbsp (or to taste) Kashmiri chili powder
2 tomatoes
3 shallots
5 garlic cloves
1 tsp cumin powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp turmeric powder
A pinch of black pepper
1/2 inch ginger

Other Ingredients
1 black pomfret, sliced into pieces
10 okra (ladies' fingers)
2 green chilies, sliced into two or three pieces (optional)
A few curry leaves
1 tsp black mustard seeds
1 tsp fenugreek seeds
1/4 cup yogurt - whisked 
1/4 cup oil
1 cup water
Salt to taste

Method
Heat the oil in a pan.
Add the curry leaves.
Stir. 
Add the curry paste/masala and cook until the oil separates.
Add mustard seeds and fenugreek seeds. 
Stir.
Add the okra and stir for a minute or two.
Pour in 1 cup of water.
When the okra is half-cooked, add the fish and salt.
Add more water if needed.
Once the fish is cooked, stir in the yogurt and turn off the heat.
Finally, add the green chilies.

Malaysian South Indian Fish Curry
Infusing Malaysian culinary creativity into a traditional South Indian fish curry, this recipe combines the richness of spices with the luscious creaminess of coconut milk for a truly mouthwatering dish.

Ingredients
7 medium-sized mackerels, descaled and cleaned
5 garlic cloves, smashed
1 tsp ginger paste
1 tsp garlic paste
1 tsp fenugreek seeds
2 tbsp fish curry powder (mixed with water to form a thick paste)
1 large tomato, sliced
2 medium-sized brinjals (eggplants), sliced
1 tsp turmeric powder
Water, as needed
½ cup thick coconut milk
3 sprigs coriander leaves
4 tbsp oil

Method
Heat oil in a pan.
Add shallots, ginger paste, garlic paste, and fenugreek seeds.
Stir and add the curry paste and turmeric powder. Fry until aromatic and the oil splits.
Add the sliced tomato and stir for a minute or two.
Add the brinjals, salt, and enough water to form a curry.
Simmer until the brinjals are three-quarters cooked.
Add the fish, gently stirring without breaking the pieces, and simmer until the fish is cooked.
Pour in the coconut milk, stirring gently until heated through.
Turn off the heat and stir in the coriander leaves.

Canned Sardine South Indian Fish Curry
When time is short, canned sardines offer a convenient and delicious alternative for making fish curry. This quick and easy recipe delivers rich flavors without the lengthy preparation.

Ingredients
For the Curry Paste (blend/ground)
3 fresh red chilies
1/2 tbsp Kashmiri chili powder
1 tsp black pepper seeds
1 inch ginger
5 garlic cloves
3 shallots
1 tbsp coriander seeds
1/2 tbsp cumin seeds
4-5 sprigs curry leaves

Other Ingredients
1 can of sardines, sauce drained
6-8 small green brinjals, halved
1 medium-sized tomato, chopped
1 red onion, chopped
1/4 cup thick coconut milk
1 tbsp thick tamarind juice
Water, as needed
1/4 cup oil
Salt to taste

Method
Heat oil in a pan and sauté the chopped onion.
Add the curry paste and fry over low heat until the oil splits.
Add the brinjals and tomato, stirring well.
Pour in the tamarind juice and enough water to make a curry. Season with salt.
Simmer until the brinjals are almost tender.
Gently add the sardines and cook for another 1-2 minutes.
Pour in the coconut milk, stir gently, and remove from heat after 2-3 minutes.

South Indian Pepper Mango Fish Curry
For a refreshing twist on traditional fish curry, try this South Indian recipe featuring the zesty combination of green chilies, black pepper, and green mangoes. The result is a peppery, tangy dish that will surely excite your taste buds.

Ingredients
1 medium-sized black pomfret, cleaned and cut into medium-sized pieces
3 small green mangoes, seeds removed and quartered
4 tbsp oil
1/2 cup thick coconut milk
1/2 cup water
Salt to taste

For the Curry Paste (blend/ground)
1 1/2 tsp turmeric powder
4 shallots
3 green chilies
1/2 tsp plain chili powder
1 inch ginger
5 garlic cloves
2 tbsp black pepper seeds 
Water as needed 

Method
Heat the oil in a pan.
Add the blended curry paste and stir-fry until the oil splits.
Pour in the water and add the mangoes.
Stir and simmer until the mangoes are half-cooked.
Gently add the fish pieces and continue to simmer until the fish is cooked.
Add salt and pour in the coconut milk.
Stir gently and remove from heat.

Mangalorean Fish Curry
A tweeted and modified version, without compromising on the quintessential much-loved spiciness in a fish curry, and with brinjals as an addition for making this fish curry even more finger-licking good.

Ingredients
10 mackerel, cleaned and rinsed
2 medium-sized brinjals (eggplants), cut into pieces
1 tsp fenugreek seeds
1 tsp black mustard seeds
2-3 sprigs curry leaves
1-2 tbsp tamarind juice
1/4 cup coconut milk
1/4 cup oil
1/2 liter water
Salt to taste

For the Curry Paste (blend/ground)
1 tomato
5 garlic cloves
1 inch ginger
6 shallots
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
2-3 tbsp fish curry powder
Water as needed 

Method
Heat the oil in a pan.
Temper the fenugreek and mustard seeds.
Add the curry paste and cook until aromatic and the oil splits.
Pour in 1/2 liter of water and add the brinjals.
Stir and simmer until the brinjals are half-cooked.
Add the fish, curry leaves, and tamarind juice.
Season with salt.
Gently stir and simmer until the fish is cooked.
Pour in the coconut milk, stir gently, and once the curry is heated through, remove from heat.

South Indian Masala Fish Curry
Experience the punchy flavors and creamy tanginess of this South Indian Masala Fish Curry, where a blend of spices and yogurt replaces tomatoes for a unique twist.

Ingredients
For the Curry Paste (blend/grind for a thick curry paste)
10 dried red chilies
1 tbsp coriander powder
1 tbsp black pepper powder
1 tsp cumin powder
1 tsp fennel powder
1 large tomato
1 inch ginger
5 garlic cloves
1 large red onion
2 sprigs curry leaves

Other Ingredients
6 medium-sized mackerels, descaled and cleaned
1 tsp black mustard seeds
1/4 cup yogurt, whisked
Salt to taste
Water as needed
1/4 cup oil

Method
Heat the oil in a pan and splatter the mustard seeds.
Add the curry paste and cook until aromatic and the oil splits.
Pour in water, stir, and let it simmer.
Drop in the fish, add salt, and simmer until the fish is cooked.
Turn off the heat and stir in the whisked yogurt.
Enjoy this flavorful and creamy South Indian Masala Fish Curry.

Murunggakai South Indian Fish Curry
For a delightful variation, pick any of the fish curry recipes above and add murungakkai (drumsticks). The drumsticks will soak in the fish curry, enhancing the flavor and texture of the dish.

South Indian Radish Fish Curry
Similarly, choose any of the fish curry recipes above and add white radish. The radish will elevate the fish curry, adding a unique and delicious twist to the dish.

South Indian Sorrel (Gongura) Leaves Fish Curry
Have you ever tried adding sorrel leaves to your fish curry? This unique twist replaces tomatoes, tamarind juice, or yogurt with sorrel leaves, providing the essential tanginess that complements the spices and enhances the overall flavor of the dish.