Spicy South Indian Fish Curry

This traditional Andhra-style fish curry combines tangy tamarind, aromatic whole spices, and tender freshwater fish in a rich, flavorful gravy. With its perfect balance of heat and sourness, this South Indian comfort food delivers restaurant-quality flavors right to your home kitchen.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Spice Powder:

1/8 tsp fenugreek seeds
1/4 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black pepper

For the Curry:

4 tbsp gingely sesame oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
3 dried red chilies
3 sprigs curry leaves
8 cloves garlic minced
4 green chilies
15-20 shallots small onions
1 lime-sized tamarind ball
6 ripe tomatoes
1 tsp turmeric powder
2 tsp red chili powder
3 tsp coriander powder
1.5 tsp salt
500 g fresh water fish with bones
4 cups water

Instructions

Dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds, and black pepper on low heat for 5 minutes until fragrant. Cool completely and grind to a fine powder.
Heat gingely oil in a heavy-bottomed pan. Add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Let them splutter.
Add minced garlic, green chilies, and shallots. Sauté until golden brown and aromatic.
Soak tamarind ball in 1 cup warm water for 10 minutes. Extract thick tamarind juice and add to the pan.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes break down completely.
Add the freshly ground spice powder and mix well. Cook for 2-3 minutes until the raw smell disappears.
Add fish pieces gently and 3 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fish is cooked through.
Adjust salt and spice levels. Garnish with fresh curry leaves and serve hot.

Notes

Soak tamarind in warm water for easier extraction of pulp and better flavor release

Use freshwater fish like kingfish, pomfret, or rohu for authentic taste and texture

Freshly ground spice powder makes a significant difference in flavor compared to store-bought

The curry tastes even better the next day as flavors meld together overnight

Substitute shallots with regular onions if unavailable, using about 2 medium onions

Adjust green chilies according to your heat preference

Gingely oil is preferred for authentic flavor, but any cooking oil can be substituted

Nutrition