Meal Prep · South Indian
Fish Curry
A vibrant, tangy, and aromatic South Indian classic, perfect for a flavorful weeknight meal.
Ingredients
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Step-by-step- Clean and pat dry the fish pieces. Marinate with 1/4 tsp turmeric powder and a pinch of salt for 10 minutes.
- Heat coconut oil in a large pan or clay pot over medium heat. Add mustard seeds and fenugreek seeds; let them splutter. Then add curry leaves.
- Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.
- Stir in the remaining turmeric powder, coriander powder, red chili powder, and black pepper powder. Cook for 1 minute until aromatic, adding a splash of water if the masala sticks.
- Pour in the thin coconut milk (or water) and tamarind pulp. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Gently add the marinated fish pieces to the simmering gravy. Cover and cook for 5-7 minutes, or until the fish is just cooked through (avoid overcooking).
- Pour in the thick coconut milk, stir gently, and heat through without boiling to prevent curdling. Check for salt and adjust as needed.
- Garnish with fresh coriander leaves and serve hot with steamed rice or appam.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container once cooled completely. Ensure it’s not left at room temperature for too long.
Freezer Up to 2 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water if needed, until warmed through. Microwave in short bursts, stirring occasionally.
Chef’s Corner
- Use fresh, firm fish for the best texture and flavor. Mackerel, Kingfish, or even Cod work wonderfully in this curry.
- For an authentic taste, cook the curry in a traditional clay pot (meen chatti) as it imparts a unique earthy flavor.
- Adjust the spice level by varying the amount of green chilies and red chili powder to suit your preference.
- Avoid overcooking the fish, as it can become tough and lose its delicate texture. Add it towards the end of the cooking process.
