tomato fish curry

The coastal regions of India where sea-food is fresh and abundant, revel for their wide variety of fish curries and each is one of a kind. With the use of fresh ground coconut, fragrant curry leaves, cumin, fenugreek and other spices in various combinations, different types of curries are made and each community has its own special curry to offer.
This is an easy version of fish curry that I created as I was feeling lazy and wanted to eat fish but something quick without using onions. So made this in tomato chutney style et voila it was sensational!

Tomato Trout Curry - Chutney Style!

trout fish 1 lb

tomatoes

green chillies

turmeric powder

tsp red chilli powder

tsp roasted cumin & fenugreek powder

tsp mustard seeds

red chillies

garlic

cilantro

curry leaves

tbs olive/canola oil

To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.

Cut into steaks or fillets, drain and keep aside.

Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.

Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.

Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.

Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.

The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)

This easy Mangalore fish curry can be made with any fish of your choice, delicious fish masala and coconut milk. Learn the secrets to making the best fish Masala curry without spending much time and effort in the kitchen!

Easy Mangalore Fish Curry Recipe

fish ((1.1 pounds) (See note 1))

chili powder (divided)

turmeric

salt (divided)

lemon juice

tamarind ((note 5))

onion,

ginger garlic paste ((note 6))

coriander powder

cumin seeds ((note 2))

peppercorns

fenugreek seeds ((methi seeds))

coconut oil

tomatoes (diced)

coconut ((note 3))

Mix ¼ teaspoon turmeric, 1 teaspoon chili powder, ½ teaspoon salt, and 1 teaspoon lemon juice in a small bowl.

Marinate

Chop the fish into about 2-inch pieces and toss with the seasoning. Keep it aside to marinate while you prepare the rest.

Marinate fish

Soak

Soak a lime-sized ball of tamarind in ¼ cup hot water for about 10 minutes.

Soak tamarind

Place

Place 2 chopped onions, 2 teaspoons ginger garlic paste, ½ teaspoon chili powder, 1 teaspoon coriander powder, ½ teaspoon salt, ½ teaspoon each of cumin seeds, peppercorns, and fenugreek seeds in a blender jar.

Blend

Blend until you get a very smooth paste. (note 7)

Blend fish masala

Puree

In a large bowl, mix the puree with a pinch of sugar, salt and 1 teaspoon of coconut oil. (note 10)

Microwave

Microwave on high for 10 to 12 minutes, stirring once after 5 minutes.If the tomato paste is not thick enough, microwave for another 2 to 3 minutes.

Make tomato paste

Blend ½ cup of grated coconut with ¼ cup of water into a coarse paste.

Strain

Using a strainer, squeeze out the juice from the coconut. (see note 4)

Extract coconut milk

Heat

Heat the remaining 2 teaspoons of oil in a pot. Add the blended fish masala and saute on medium-high flame.

Stir

Stir for about 8 to 10 minutes until the paste changes color and you get a nice aroma of cooked spices.

Saute

Add the microwave-cooked tomato paste. Saute until well incorporated, for about 2 to 3 minutes.

Squeeze

Squeeze out the juice from the soaked tamarind. Add it to the pot and stir.

Boil

Add water, cover and cook on high flame. When it starts boiling, reduce the flame and simmer for 5 minutes.

Add the marinated fish and bring it to a boil again. Simmer for 5 to 8 minutes until the fish is cooked.

Simmer

Add coconut milk and simmer for about 3 minutes. (note 8)

Garnish

Garnish with curry leaves and serve with rice/ dosa/ appam or any bread of your choice. (note 9)

Make Mangalore fish curry

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670943322/sbm413q7rqvhpzvpvqb5.mp4

Top 2 tomato fish curry recipes from across the web

The most viewed tomato fish curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato Trout Curry - Chutney Style!

Easy Mangalore Fish Curry Recipe

Top 2 tomato fish curry recipes from across the web

The most viewed tomato fish curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Trout Curry - Chutney Style!

Easy Mangalore Fish Curry Recipe

The most viewed tomato fish curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine