• 800 g fish - (See notes)
  • Juice of 1 lime
  • 4 tbsp Cooking oil
  • 2 onions - sliced
  • 2 green chillies - sliced
  • 3 tomatoes - quartered
  • Vegetables of your choice (I usually either use okra or eggplant)
  • 3-4 tbsp tamarind juice (See notes)
  • ¼ cup coconut milk or cream
  • ¼ tsp mustard seeds
  • ¼ cup chopped mint
  • ¼ cup chopped cilantro
  • Curry leaves (omit if not available)

Ingredients To Be Blended Into A Paste

  • 2 large onions
  • 5 cloves of garlic
  • 25 grams dried red chillies - deseeded and soaked in hot water for 10 minutes
  • 2 cm slice of ginger
  • 4 tbsp fish curry powder


  • Cut the fish into individual slices.
  • Rub the fish pieces with some salt and juice of a lime. Keep them aside for 10 minutes and give it a quick rinse.
  • In a SUNFLAME HAND BLENDER SF - 644, add the ingredients that are supposed to be blended with some water and process to make a thick paste.
  • Add 4 tbsp of oil in a wok and fry the curry leaves and sliced onions till golden.
  • Once done, add in the green chillies and mustard seeds and fry for another minute.
  • Add in the blended paste, season with salt and continue frying for about 15 minutes till the curry paste smells delicious.
  • Add in tomatoes and the vegetables and cook for 5 minutes.
  • Slowly drop in the fish and simmer for about 10 minutes.
  • Once cooked, pour in the tamarind juice and season with more salt if required.
  • Finally, add in the coconut milk/cream and top with the mint and cilantro.
  • Serve with rice or bread.

Like us on Facebook & stay posted on delicious recipes: