North Karnataka Style Spicy Fish Curry

Ingredients

While the original Cambodian Samlar Machu is a sour fish soup with a distinct Southeast Asian flavor profile, the North Karnataka adaptation focuses on bold and spicy flavors. The use of tamarind and a variety of spices gives the dish its unique taste. Additionally, the cooking technique and ingredients have been modified to suit the culinary traditions of North Karnataka. We alse have the original recipe for Samlar machu, so you can check it out.

• 500 grams (1.1 lb) fish fillets, cut into pieces 500 grams (1.1 lb) fish fillets, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 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, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and cook for a minute until fragrant.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Mix well.
6. 6.
   Add the tamarind paste and salt. Stir to combine.
7. 7.
   Add the fish pieces to the pan and gently coat them with the spice mixture.
8. 8.
   Pour enough water to cover the fish and bring the curry to a boil.
9. 9.
   Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes or until the fish is cooked through.
10. 10.
    Garnish with fresh coriander leaves.
11. 11.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tamarind paste — Soak tamarind pulp in warm water and extract the juice. Strain the juice before using it in the recipe to remove any seeds or fibers.

Tips & Tricks

• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, marinate the fish pieces with a mixture of turmeric powder, red chili powder, and salt for 15 minutes before adding them to the curry.
• If you prefer a thinner consistency, add more water during cooking.

Serving advice

Serve the North Karnataka Style Spicy Fish Curry hot with steamed rice or traditional North Karnataka roti. Accompany it with a side of cucumber raita or onion salad to balance the spiciness.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian copper or brass serving dish for an authentic touch.