Are you looking for a traditional fish curry, But lazy to work a lot on it? Are you busy at work and don’t want to spend all your time in the kitchen once you return? Or are you craving something tangy? Well, this recipe is here to answer all your questions. This Spicy Tangy Fish Curry will make sure to satisfy all your cravings and is easy to make.
A traditional dish, This Spicy Tangy Fish Curry, has its roots deep in mangalore. In a country like India, you can easily find different fish curry recipes and every state has its own staple food. When you can find rotis, chapatis and more creamier gravys in the North, the South uses coconut milk, coconut oil, rice and so on as their staple. But I bet you, the seafood you get in South India is undescribable. Major part of south India is surrounded by the Arabian Sea and Bay Of Bengal, two major water bodies of the world. Mangalore is a small city situated on this costal belt and the catch is so fresh. This itself makes the dishes taste amazing.
Not to forget that South India is known for spice cultivation. The food in this region is very flavourful and aromatic. Nothing can beat the flavour a yummy Spicy Tangy Fish Curry, cooked in a clay pot on a sunday afternoon along with some par boiled rice and a vegetable cooked in coconut.
The Memory Behing this Spicy Tangy Fish Curry Recipe:
Growing up we ate everything possible. Me and my siblings were never fussy about food and my mom was super proud of that. We did get to eat fish, but fish fry was my personal favourite, not fish curry. Well when I move to my granny place, she thought me how to eat seafood and her fish curry was the best. I still wish I could have that. I remember how my granny we use the stone grinder (Ragdo) to grind the masala into a paste. But as she grew old it was very difficult to work the stone grinder and she started using the electric grinder.
There is something about the stone grinder and the taste of the masala ground in it. The taste of the fish curry ground in and electric grinder and the one ground in a stone grinder is entirely different. I would grind the masala in a stone grinder for my granny in order to eat her yummy gravy. When, We didnt have time to cook up something and fish was a necessary thing at my granny place, she would make this Spicy Tangy Fish Curry or as we call it in Mangalore ‘Ambot Thik Masli Kadi’.
Try It!!
This dish is worth the try and will be your new go to when it comes to seafood. Whether it is to entertain guests or just cook a variety at home, you can have this recipe up your selve. If you have tried this recipe do let me know in the comments. Happy Cooking!!
Spicy Tangy Fish Curry (Ambot Thik) Recipe
Course: DInner, LunchCuisine: Indian, Mangalorean4
servings30
minutes40
minutesIngredients
- Blending Ingredients
1 medium onion
1 Tomato
2 green chilli
1 tsp minced ginger
2 Garlic Cloves
2 Tbsp Kashmiri Chilly Powder
1 tsp Haldi/Turmeric Powder
1 pinch Jeera/Cumin Powder
1 pinch Pepper Powder
- Other
1 Small onion (Finely chopped)
2 tbsp Tamarind water (two pinch of tamarind diluted in 2 tbsp hot water)
2-3 tbsp Coconut Oil
Curry Leaves (Optional)
Salt to Taste
Directions
- Chop Onions, tomatoes, green chilli, ginger and garlic and add them into the blender jar with all the remaining spices under ‘Blending Ingredients’
- Blend the ingredients into a fine paste and add water if required.
- Prepare Tamrind water on the side by diluting 2 pich dry tamrind into hot water. Let it sit for sometime and then squeeze the tamrind till all of it is diluted in water. Throw away the residue.
- Chop 1 small onion on the side and wash some curry leaves.
- In a clay pot, heat some coconut oil.
- Once the oil is hot, add in the curry leaves and mix.
- Now add in the chopped onion and mix thoroughly.
- For a more tangy gravy, add in the tamrind water followed by the gound paste.
- Fry the masala properly for some time.
- Its time to dilute the gravy, add in the remaining reserved masala water and mix till all the paste is blended. Cook the gravy.
- Once the gravy starts to boil, add in the fish into the gravy. Cook with lid on for 15-20 mins.
- Serve Hot with rice and your favourite vegetable.
