Puducherry
Pondicherry fish curry
Tangy tamarind, small onions and coconut, simmered with sesame oil. Even better tomorrow, if it lasts.
50 minTime
28 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original372kcal
28 gprotein
6 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Rub the fish with a pinch of turmeric and salt and keep aside. Squeeze the soaked tamarind and strain the juice.
- 2Grind the coconut and fennel with a little water to a smooth paste.
- 3Heat sesame oil in a clay pot or heavy pan. Add mustard, fenugreek and curry leaves, then the shallots, garlic and green chilli. Fry until the shallots soften.
- 4Add tomato, chilli powder, coriander powder and remaining turmeric. Cook until the tomato collapses and oil separates.
- 5Pour in the tamarind water, the plain water and salt. Simmer until the raw tamarind smell goes and the curry thickens slightly.
- 6Stir in the coconut paste, bring to a gentle simmer, then slide in the fish. Cook without stirring, swirling the pot instead, until the fish is opaque and flakes.
- 7Turn off the heat and rest the curry for at least 30 minutes, or a few hours, before serving with rice.
Serve it like this
Serve in a clay pot or deep bowl, with steamed rice, a spoon of the gravy over the rice and fish on top.
