South Indian Fish Curry

Ingredients

In this adaptation of Ciorbă de peşte to South Indian cuisine, we replace the traditional Romanian ingredients with South Indian spices and flavors. The original dish is known for its sour taste, achieved through the use of vinegar or lemon juice. In the South Indian version, we use tamarind as the souring agent, which adds a unique tanginess to the curry. Additionally, we incorporate coconut milk to give the curry a creamy and rich texture, which is a characteristic feature of South Indian curries. We alse have the original recipe for Ciorbă de peşte, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup coconut milk 1 cup coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
3. 3.
   Add the chopped tomatoes and cook until they turn soft and mushy.
4. 4.
   Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.
5. 5.
   Add the coconut milk and tamarind paste. Stir well to combine.
6. 6.
   Season with salt and bring the curry to a simmer.
7. 7.
   Gently add the fish pieces to the curry and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or dosa.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets such as cod, tilapia, or snapper for this curry. Make sure to remove any bones before adding them to the curry.

Tips & Tricks

• Adjust the spiciness of the curry by adding more or fewer green chilies according to your preference.
• For a richer flavor, marinate the fish pieces with turmeric and salt for 15 minutes before adding them to the curry.
• If you prefer a thinner consistency, you can add a little water or coconut milk to the curry.

Serving advice

Serve the South Indian Fish Curry hot with steamed rice or dosa. Garnish with fresh coriander leaves for added freshness and flavor.

Presentation advice

Present the South Indian Fish Curry in a deep bowl, allowing the vibrant red color of the curry to stand out. Garnish with a sprig of fresh coriander leaves for an appealing touch.