About a decade ago, on a trip to Dhanushkodi, our car got stuck on the beach sand. I drove the car and I bumped it onto a pole and the car slid onto the sand (yeah! I can do things like that). We were stranded in the middle of nowhere for about 3-4 hours. We ended up reaching a fishing village nearby who helped us to get the car back on road. It was an unforgettable trip! Here is a picture of the children from the village.
On our way back we had stopped for a very late lunch at a small shop that cured dry fishes and also served simple meals and tea. We had fish curry with rice. The fish curry was made fresh to order with a home ground masala and was ready in minutes. The curry was simple and delicious. I got the recipe for the masala that day. I kept it inside my journal and forgot about it. After many years, I found it. Here is my adaptation of Fisherman’s Fish Curry. The original Fisherman’s Fish Curry recipe did not have coconut milk as far as I can remember. I add it as it creates a creamy curry. So its totally up to you to add the coconut milk or to skip it.
Here is how to do the Fisherman’s Fish Curry.
Grind the masala ingredients with water to a fine paste. Set aside.
Take a pan and add in the sesame oil (gingely). Add in the mustard seeds and fenugreek seeds. Let it pop. Add in the ground masala and saute for a couple of minutes.
Add in a cup of water and tamarind paste. Let it simmer for 5 minutes.
Having home made tamarind paste can be such a time saver in our busy schedules. I make it once a month and store it in my refrigerator. It makes life easier to have tamarind puree at moments notice.
Here is the recipe for tamarind paste.
Add in the fish pieces and cover the pan with a lid and allow it to simmer for another 6-7 minutes. Tear the curry leaves roughly and add it to the pan. Add in the thick coconut milk and let it simmer for a minute more.
Do not allow the curry to simmer for a long time after adding coconut milk.
Remove from heat and serve Fisherman’s Fish Curry hot with rice.
- 1 Onion
- 1 Tomato
- 6 cloves Garlic
- 5 Dried Red Chillies
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 teaspoon Coriander Seeds
- 2 tablespoon Fresh Shredded Coconut
- 3 teaspoon sesame (gingely) oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 4 tablespoon tamarind paste
- 3 sprigs curry leaves
- ½ cup thick coconut milk
- 500 grams fish steaks
- Grind the masala ingredients with water to a fine paste. Set aside.
- Take a pan and add in the sesame oil (gingely). Add in the mustard seeds and fenugreek seeds. Let it pop. Add in the ground masala and saute for a couple of minutes.
- Add in a cup of water and tamarind paste. Let it simmer for 5 minutes.
- Add in the fish pieces and cover the pan with a lid and allow it to simmer for another 6-7 minutes. Tear the curry leaves roughly and add it to the pan.
- Add in the thick coconut milk and let it simmer for a minute more. Do not allow the curry to simmer for a long time after adding coconut milk.
- Remove from heat and serve hot with rice.
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