Fish Curry

Before any rant on the recipe and its awesomeness, I admit I am sort of new to the idea of eating fish. Growing up, my mom used to compel me to eat and I ate without enjoying it on the rare occasions. I am slowly starting to experiment the taste and preparation method. I will only write about it when I am convinced it tastes good. I have fried fish a couple of times and it was alright - not great yet. The only 2 types of fish I tried making so far, salmon (while in Chicago) and seer fish/vanjaram here in India. I personally prefer sea fish over pond or river fish. It has a mild salty flavor and is cleaner (inherently). Although in my native Madurai, making veral meen was a tradition and they used to catch it fresh from clear running water. Now, that was 25 years ago and we don't live there- so sticking to sea fish for the moment. River fish will not have the fishy smell at all and sea fish will come with it, especially on the skin. Also, I am NOT for frozen fillets at all - the smell is more when it has been cut up for long and I have an extra sensitive tongue and nose. I like the idea of cooking fish in coconut oil along with curry leaves. This combination renders a pleasant aroma and the flavor penetrates well into the fish. Fish and lemon juice marry very well so, definitely marinate in lemon juice.

That is what I have deduced about fish in the kitchen so far.

For my first attempt, I adapted this recipe http://thesaffronclub.com/uncategorized/madurai-meen-kolambu-hot-n-sour-fish-curry-from-tamil-nadu/. Simplified it for easy home style preparation. I do not like too many ingredients or long recipes, but want to retain the essence or heartiness of the dish as well. Hence it becomes inevitable while preparing things like chicken and fish.

This gravy tastes well the next day and has a deep tangy flavor. Fish in general cooks very fast, about 10-15 minutes is just enough. Over cooking makes it dry when frying/baking. Over cooking might disintegrate the fish in gravy making it a mess of broken fish floating everywhere. Handle it gently while serving and be careful while washing and marinating. Broken fish is a mess! in my world at least. That is why I prefer full slices as opposed to cutting and cooking.

Marinade
Wash the fish with turmeric powder, lemon juice and water. Make a paste of salt, turmeric powder, chilli powder in lemon juice. Apply the thick paste on the steaks on all sides and on the skin as well. Marinate for a couple of hours in the fridge.

Blend to a paste
Gingelly oil/refined oil - 2 tsps
Cumin seeds – 2 tsp
Coriander seeds – 2 tsp
Fenugreek seeds – 1/4 tsp
Whole Pepper Corns – 2 tsp
Dry Red chillies – 2
Shallots/Pearl Onions – 8 or 1/2 a medium sized onion
Garlic Pods – 5

Roast above ingredients in two tsps of oil. When cooled, grind to a fine paste in the blender.

Gravy

Coconut Oil – 4 tbsp
Curry leaves – about 10
Garlic pods – 5 crushed
Onions (preferably shallots) – 1 medium or 15 sliced
Turmeric powder – 1/2 tsp
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
Salt – to taste
Tomato – 1 medium, chopped
Tamarind Extract - 3 cups of tamarind water made from a lemon sized ball of tamarind
Fish, Vanjaram/Neymeen/Seer fish – 2 large steaks, or about 4 smaller pieces

Take a heavy bottomed wide frying pan or pot, place it on medium heat and add the coconut oil. Add crushed garlic and fry for 1/2 minute. Next fry the onions till raw smell goes away. Add turmeric powder, red chili powder, coriander powder and salt. Fry well for about 5 minutes. Add the masala paste and fry another 5 minutes till the oil starts separating. Add chopped tomato and cook well. To this add the tamarind water and bring to a boil. Close the pan with a lid and simmer for 15 minutes till a gravy starts forming. By now you will see oil separating on the top of the gravy.

Then place the fish slices and curry leaves at the bottom and gently stir in once. Now let the whole thing boil on medium heat with a covered lid for 10 minutes. Fish curry done.