Fish masala

Fish masala

This is a spicy, tangy and really tasty fish curry. Back in home, we make it only with Kerala’s famous back water fish- “Karimeen” or “Pearl-spot. Here we did it with Sheri/ Emperor Bream and it was good enough.

In most traditional red curries, I use a special homemade curry paste. We will be uploading that soon. That curry paste is the most important staple in our kitchen. Clean the fish and rub 1 tsp curry paste. Shallow fry quickly, turning once till both sides are browned. This will keep the fish from disintegrating while simmering in the curry.

Peel, wash and chop the shallots. Soak and mix tamarind in water. Strain to remove any fibre and set aside.  Slice the tomato thin. Heat the coconut oil and sauté the curry leaves and shallots till light brown. Add the curry paste and fry till it is cooked well. This will take about 10 minutes in medium low heat. Then, add the tomatoes, tamarind-water and salt. Bring to a boil and place the fish in. If the water is not enough, add more hot water just enough to cover the fish. Bring to boil again. . Simmer the curry till almost all the water is dried up. Move the fish gently with a spatula in between, to prevent sticking at the bottom. Serve with rice or boiled tapioca!