Thursday, August 15, 2013

Fish Curry in Tomato Paste

It's long time since I  posted a seafood dish...The reason is nothing, due to Ramzan season..In the month of Ramzan fasting, we don't use fish as much,,,..meat..meat..everywhere...And my space was also filled with meat and chicken dishes during those days,, right? At first this small space owns mostly seafood varieties...Actually I was ashamed of posting meat and fish dishes again and again..Now the situation is somewhat better, sweets,desserts and snacks are there like putting coconut in puttu..(yeah,puttinu thenga idunna pole)..

Normally I don't prepare any sweets in my home..Our sweet/dessert is an ice cream or a chocolate..And yesterday I had to discard my gulab jamun,my previous post (5-6 balls) as a part of space conservation of my fridge .Actually not because of that reason only..My H got a bad (or good) habit of conducting a raid in the fridge as well as the kitchen cupboards during weekends for removing the old stuffs. As weekend is coming, I cleared off everything in advance for a peaceful weekend..I wish,I could give the gulab jamun to my sweetest friends Rafeeda(The Big Sweet Tooth,the name implies how much sweet loving person she is) and Meena Kumar(spoilt kid according to her).

As any Keralite(I don't like the word 'Mallu'), we three are big fans of seafood dishes especially fish curry . Normally I add tomatoes in the fish curry,only when the fish pieces get half cooked. But here I use the ground paste of tomatoes which gives the thickness and the dark red colour to the curry.Apart from that,unlike my method of making fish curries ,I added mustard seeds,which gives a distinct flavour due to the romantic fusion with the  flavourful coconut oil.

Here comes the recipe!!!!!!

Ingredients :

  1. Fish : 500gm(cleaned and cut into medium size pieces)
  2. Shallots : 5-6
  3. Garlic : 2-3
  4. Ginger : a medium size piece
  5. Green Chilly (slit lengthwise) : 2
  6. Tomato : 1 big
  7. Kashmiri Chilly Powder : 3 tbsp
  8. Coriander Powder : 1 tsp
  9. Turmeric Powder : 1/2 tsp
  10. Curry Leaves: 2-3 springs
  11. Kudampuli : 2-3 medium size piece
  12. Mustard seeds : 1/2 tsp
  13. Fenugreek seeds : 1/2 tsp
  14. Coconut Oil
  15. Salt

Method :
  • Crush the pearl onions,ginger and garlic together.
  • Chop the tomato into small pieces and grind into a coarse paste without adding water.
  • Heat oil in a clay pot.
  • Splutter mustard seeds and fenugreek seeds.
  • After spluttering add curry leaves, green chillies and the crushed mix.
  • Saute them well for 4-5 minutes.
  • Add all the powders and saute till the raw smell goes.
  • Now add the tomato paste and mix well.
  • Add required water and allow to boil.
  • Add fish pieces,kudampuli and salt.
  • Cover the pot and cook in medium flame.
  • Cook till the fish pieces are well cooked and switch off the flame.
  • Cover the pot well .



  1. ashyoda... aa gulab jamun kalanjo??? :( eniku sangadamayitto... the fish curry looks yum, enioru plate chorum koodi mathi...

    1. aarum kazhikkilla...kurache kalanjulloo........

  2. Ende Shahi adu kalanjoo!!Ivide anangil njan hotelil buffetiku poyaal adyam nokunathu gulab jumun allengil rasagulla undo enna.
    Oh I just hate that raid,weekend peace pokum satyam annu.
    Postil peru kandu he heee vella sugar varumo endo pediakunnu :))

    Meen curry adipoli nalla color Rafee paranjathu pole oru plate chor kodi ayaal sandosham ayee:)

    1. sathyam..enikkathu kalanjappo vishamam thonni....ningale 2 pereyum orthu...