TRADITIONAL FISH CURRY

ABOUT FISH CURRY:

Welcome to my blog. Today, I am very happy to share my all time favorite fish curry recipe. so, it is called Traditional Fish Curry | Nati Style Fish Curry | Meen Huli | Chepala Pulusu | Meenu Saaru is one of the delicious, simple and healthy fish curry recipe. It is perfect blend of fresh aromatic spices like coriander seeds, dry chilies, homemade sambar powder (optional), tamarind, mustard and other ingredients like onion, garlic, and curry leaves. As fish is a good source of protein and essential nutrients. This is one of the South Indian traditional fish curry but it may vary from state to another. Further, you can make variations as per your taste buds.

FOR OTHER FISH RECIPES VISIT BELOW LINK:

• Drumstick Fish Curry
• Mangalorean Fish Curry Masala
• MALAYSIAN ASSAM FISH CURRY
• SIMPLE CUTLA FISH CURRY RECIPE
• HOW TO MAKE BENGALI FISH CURRY
• Fish Pulusu Andhra Style
• Nethili Fish Curry
• Dry Fish Curry Recipe with Coconut
• Goan Fish Curry
• Mangalore Fish Curry|Meen Gassi|Fish Curry
• Spicy Nellore Chepula Pulusu Recipe or Fish curry Andhra Style
• CATLA FISH BIRYANI
• Green Mint Fish Fry or Hariyali Fish Fry
• Dry Fish Curry or Nethili Dry Fish Curry
• Lemon Butter Pepper Fish Fry Recipe
• Mackerel Fish Fry

BEST FISHES FOR MAKING FISH CURRY:

Usually fresh water fishes that is local fish I prefer for making fish curry like Rohu and Catla. Fishes such as Rohu, Catla, Tilapia or Jalebi, Cat Fish and Mrigal are the most common fish found in Bangalore lakes. You can also use other fishes like Mackerel, King fish, Seer fish, Sardines, mahimahi, basa, barramundi, cod and salmon for making fish curry.

ROHU:

Rohu is also known as rui, ruhi, roho labeo or Labeo Rohita. It is one of the common fresh water fish that belongs to crap family. These fishes are usually found in the rivers of South Asia.

Rohu is a large silver colored fish with long head and it can reach maximum weight up to 45 kg. And it is rich in omega 3 fatty acids and vitamins. It is very commonly eaten in Bangladesh, Bhutan, Odisha, Assam, West Bengal, Andhra Pradesh, Tamil Nadu and Karnataka.

CATLA:

Catla is also known as Catla Labeo and Gibelion Catla. It is one of the majorly found fresh water fish in South India. It is called Bhakura in Nepal and other neighboring regions of India. These fishes are also called Dodda Gende in Kannada.

Further, it is a clean fish with smooth texture. Their head is circular, fatty and broad. It has a large greyish scales and whitish on belly.

This fish is sold and consumed fresh, locally and regionally. 1 to 2 kg weight are preferred by consumers. It is rich in numerous health benefits. It s moderate mercury level fish.

TILAPIA:

It is also called as Jalebi fish and again it is also the most common fresh water fish found in India. And one of the good source of protein and relatively low in fat. Further, these fishes have bones and when cooked It really tastes yummy.

MRIGAL:

This fish is also known as white carp and usually found in rivers and streams.

WHAT DO YOU EAT WITH FISH CURRY:

You can serve with hot steamed rice, ragi ball (very popular in Karnataka), idly, dosa and chapti or roti.

TIPS AND FAQS:

HOW TO CELAN FISH AT HOME:

Usually I like freshly caught fresh water local fishes, which tastes really fresh, tender and yummy. So, before cooking fish, firstly you need to clean and scale the fish using knife, a spoon or a fish scaler to remove the scales. Then wash under running water to remove any loose scales.

Secondly, using sharp knife or scissors carefully cut the fins at the sides and the bottom (tail).

Thirdly, gently remove the unwanted internal organs. Then rinse the inside fish under running water.

Finally, you can cut them into slices or pieces as per your preference.

HOW TO REMOVE FISHY SMELL:

To remove the fishy smell you need to marinate it with rock salt, lemon juice, turmeric powder and few curry leaves and allow it to rest for 10 to 15 minutes. Then again clean it with running water 1 to 2 times. Even you can use vinegar to remove the fish smell.

WHICH IS BEST VESSEL TO COOK FISH CURRY:

Traditionally fish curry is prepared in clay pot.

INGREDIENTS USED IN MAKING FISH CURRY:

Onion: As usually in this recipe I have used big sliced onion. You can also use small onions or shallots, it tastes even better then regular onions.

Garlic: Here I have used more garlic, as I like fried garlic tastes. Some garlic used for making fish curry masala paste and some for making curry.

Curry leaves: I have used fresh curry leaves, as it gives flavor and aroma to the curry.

SPICES:

Coriander seeds: Before grinding into paste, you need to fry coriander seeds by adding little oil till aromatic. Using fresh coriander seeds gives a traditional flavor and taste to the curry.

Further, you can also use coriander powder instead of coriander seeds. If you are using powder, skip frying.

Dry Chilies: Here I have used two types of dry chilies one for spice (Guntur chili) and another for color (kashmiri chili). Even you need to fry them by adding little oil under low flame for 1 to 2 minutes.

Sambar powder (optional): Usually I like to add a tbsp. of sambar powder to fish curry, as it gives nice taste and aroma to the curry. It is purely optional to add sambar powder.

Tamarind: It is very important while adding tamarind. If you add more it will make the curry too tangy. So, add little, later if needed you can add more as per you taste. Instead of tamarind you can also add tomato for tangy flavor. but in this recipe I have not used tomato.

Fish: I have used Rohu fish for making this curry. You can use other fishes (to know more about different types of fish scroll up).

Oil: For this fish curry I have used cold pressed peanut oil, but even you can use coconut oil or mustard oil. Usually traditional fish curry is prepared using coconut oil. As we are not used to coconut oil I have used peanut oil.

For other recipes: Yummy ashas kitchen, Breakfast Recipes, Meals Recipes, Rice Recipes, Rasam and Sambar Recipes, Side dish or Palya Recipes, Gravy and curry Recipes, Non-Veg Recipes, Millet Recipes, Podi or Powder Recipes, Chutney Recipes, Appetizers, Desserts and drinks, Cakes and Baki

HOW TO MAKE TRADITIONAL FISH CURRY (STEPWISE PICTURES):

TRADITIONAL FISH CURRY

Recipe by AshaCourse: Non VegetarianCuisine: South IndianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Traditional Fish Curry | Nati Style Fish Curry | Meen Huli | Chepala Pulusu | Meenu Saaru is one of the delicious, simple and healthy fish curry recipe. It is perfect blend of fresh aromatic spices like coriander seeds, dry chilies, homemade sambar powder (optional), tamarind, mustard and other ingredients like onion, garlic, and curry leaves. As fish is a good source of protein and essential nutrients. This is one of the South Indian traditional fish curry but it may vary from state to another. Further, you can make variations as per your taste buds.

Ingredients

• Rohu Fish 1 kg

• Oil 1/4 cup

• Sliced big onion 1

• Garlic 10 pods

• Few Curry leaves

• Sambar powder 1 tsp. (optional)

• Water 2 to 3 cups

• Salt to taste

• FOR MAKING MASALA PASTE

• Big Onion sliced 1

• Garlic 10

• Few curry leaves

• Tamarind pulp 2 tsp.

• Coriander seeds 2 tbsp.

• Guntur chilies 5 to 6 nos.

• Kashmiri chilies 5 nos.

• Salt to taste

Directions

• Firstly, in a clay pot add in oil, garlic sauté till the garlic turns slightly brown and then add in sliced onions and few curry leaves. Fry till translucent. then transfer to a mixer jar.
• Then in the same pot add in coriander seeds, dry chilies (Guntur and kashmiri chilies). Sauté till aromatic.
• Later transfer to a mixer jar and allow it to cool down. Add salt to taste.
• Then add in tamarind.
• Grind it into a smooth paste.
• Now again add in 1/4 cup oil, peeled garlic, sliced onions and few curry leaves. Sauté till soft and translucent.
• Now add in ground masala paste and required water.
• Add sambar powder (optional). Allow it to boil. At this stage check salt and spices. If required add it as per your tastes preference.
• Once the curry starts boiling add in cleaned fish and allow it to cook for 30 minutes under medium flame.
• Finally, garnish it with few curry leaves and serve hot with steamed rice.

Happy Cooking !

Asha

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