Spicy, hot, red fish curry sans coconut milk is one of my family favorites, one of the tastiest, and one of our everyday staple served with rice, yoghurt and crisp bits of pappadam. Notoriously spiced with chilies, strongly flavored with kodampuli, and charmingly tempered with mustard seeds and curry leaves, the sauce is a wonderful mixture of hot, sour, pungent and salty. Tender chunks of deliciously firm and meaty fish fillets like seer, salmon and tilapia best suits this preparation.
In a manchatti or clay pot, heat 1 ½ tablespoon oil over medium-low heat until shimmering. Add fenugreek and cook until the seeds crackle, about 15 seconds. Add shallots and curry leaves, and gently fry until shallots are tender, about 4 minutes.
Meanwhile, blend tomatoes, green chilies, ginger-garlic paste, fenugreek powder, chili powder and turmeric to a smooth paste in a grinder or food processor.
When the shallots are tender, add the paste, kodampuli, enough salt to taste, water, and bring everything to boil, uncovered, stirring occasionally. Gently tip in fish, stirring to coat the pieces in the sauce. Simmer for about 10 minutes or until the fish flakes easily, and the gravy is thickened and reduced to your taste. Gently swirl or shake the pot to mix the flavors, taking care not to break the fish pieces. Adjust seasoning as needed; remove from heat.
Meanwhile, in a small saucepan, heat the remaining oil (½ tablespoon) until shimmering. Tip in mustard seeds and cook until they crackle, about 10 seconds. Add the remaining curry leaves, and remove from heat. This cooking technique is called tarkha or tempering. Now quickly fold the toasted ingredients into the hot curry.
Serve hot with steamed rice and yoghurt on the side.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 9 | ||
Calories from Fat: 2 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 876.4mg | 30 % | |
Potassium 80.1mg | 2 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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