Fish Curry, the Malabar creamy style with coconut milk and ground masalas. Just the restaurant way. For these type of fish curries it is preferable to select the fish with less bones in it. I have used Vaaval fish(Finger fish) for this recipe.

Talking about the restaurant style, There are few hidden secrets that are untold in any internet source when it comes to “restaurant style”. Rather it should be stated as “Restaurant LIKE style” 🙂 I got tips from a known chef on how they cook red base gravy at restaurants. It was Far far far different from the ones we get it in internet as “restaurant style”. Even in JK, i have many times stated as ” restaurant style ” which i should be changing it I suppose 😛 . I will be soon sharing the secret recipe of “red base curry” in JK. Keep watching.

Creamy Fish curry Pictorial directions:

• Microwave tamarind with water for 5 min or soak it in warm water. Extract the pulp and add turmeric powder, coriander powder and chilli powder. Mix well to a paste. Go easy with adding chilli powder as we will be adding coconut milk which brings down spiciness.
  

  

  

  

• Heat oil, crackle mustard seeds, fenugreek seeds and cumin seeds.
• Once it splutters, add in finely chopped shallots, finely chopped ginger and garlic and green chilli slit. saute till onion is pink.
• Add in curry leaves and chopped tomato. cook till tomatoes are mushy.

  

  

  

• Pour in the tamarind masala mix paste and little water. Mix well. let it boil until oil leaves the sides.
• Cool it down and take it in blender. Grind it till creamy and smooth.

  

  

  

• heat oil again, crackle mustard seeds, Pour in the ground masala. Close and cook again till it thickens. Add thick coconut milk and fish pieces to the curry.
  

  

  

  

  

  

  

• Close and let it stand for 5-10 minutes in simmer or until fish is cooked. Put off the stove and let it sit for an hour minimum before it is served. The essence of masalas and tamarind will get into fish by then.

Creamy Fish curry recipe:

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