Easiest Way to Prepare Quick Madras Fish Curry

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Easiest Way to Make Ultimate Madras Fish Curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Madras Fish Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Madras Fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can have Madras Fish Curry using 16 ingredients and 7 steps. Here is how you can achieve that.

I lovvvvvveeeeee seafood. I grew up learning how to clean seafood of any sort in my house when I was about 14yrs old. K’s love for seafood is limited to fish. So that means he has a very high standard for the fish dishes I make at home. I had a few options of fish curry recipes, and he chose this one because the name states the place he is from. He wanted to be true to his city – haha :) The gravy is pungent and thick. I’ve taken this recipe from Camellia Panjabi. If you give this a try, let me know

Ingredients and spices that need to be Get to make Madras Fish Curry:

1. 1 ¾ lbs Fish fillets –
2. ½ Lime lime – Juice of
3. 2 tsps Vinegar –
4. 225 g coconut Fresh – grated ,
5. 1 ½ inchs Ginger –
6. 6 cloves Garlic –
7. 1 lb Tomatoes –
8. 1 1/2 tsps Tamarind pulp –
9. ¼ tsp Mustard seeds –
10. ¾ tsp Fenugreek seeds –
11. ¾ tsp Cumin seeds –
12. 350 g Onions – chopped ,
13. 25 - 30 Curry leaves –
14. 1 tsp Coriander powder –
15. ½ tsp Tumeric powder –
16. 2 tsps Chilli powder –

Instructions to make to make Madras Fish Curry

1. Clean your fish fillets and marinate the fish with the lime juice, salt and vinegar for 30mins
2. As it is marinating, add the grated coconut, ginger, garlic, and tomatoes. Without adding any water, process this for a few minutes
3. Heat some oil in a deep cooking pot and add the mustard seeds. Once it starts popping, add the onions and fry until they are soft, then add the curry leaves and sauté
4. When the onions turn brown, add the three masala powders: Coriander, Tumeric and Chilli. Stir-fry for a minute
5. Add the coconut mixture, and sauté for 3-4mins, stirring constantly. Next add the coconut paste, some salt and about 2 cups of water and bring to a boil and simmer for 3mins
6. Gently lay the fish fillets in a single layer and reduce the heat to low. Sprinkle the cumin and fenugreek seeds over the fish and cook until the fish is done
7. If you let the fish curry is left to sit for a few hours before serving, the flavour will seep into the fish. Serve hot with rice!

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