Fish Curry – Sea Bass

Ingredients:

  1.     Sea bass or in Tamil it’s called Koduva Meen – 1 kg
  2.     Oil – 100 ml (ground nut or gingelly oil or refined oil)
  3.     Pepper – 1/2 tablespoon
  4.     Cumin – 1/2 tablespoon
  5.     Mustard – 1/2 tablespoon
  6.     Fenugreek seeds – 1/4 tablespoon
  7.     Garlic – 10 cloves
  8.     Shallots – 30 (shallot means à sambar onion or small onion)
  9.     Curry leaves – few
  10.     Mint leaves – a little
  11.     Green chillies – 3
  12.     Brinjal – 4 (medium sized)
  13.     Tomatoes – 3 (medium sized)
  14.     Salt – 1/2 tablespoon
  15.     Chilli powder – 3/4 tablespoon
  16.     Turmeric powder – 1/2 tablespoon
  17.     Coriander powder – 1.5 tablespoon
  18.     Cumin powder – 1/2 tablespoon
  19.     Tamarind – take the size of a lemon

Things to be done before we start cooking

  • Soak tamarind (the size of a lemon) in 150 ml of water for half an hour.
  • Clean the sea bass fish pieces with water and let them dry in a clean plate.
  • Get 10 cloves of garlic – peel the skin and then ground it using a ‘mortar and pestle’.
  • Peel the skin of 30 shallots (small onions).
  • Take 4 brinjals, wash them, then put a slice in the middle.
  • 3 tomatoes – wash them – then using a mixy jar, grind and get the tomato juice.

Steps to Prepare

1

Place a pan (3 litre capacity or even bigger) on the burner, turn on the stove, keep flame in HIGH mode.

 

2

Pour in 100 ml of oil (use either groundnut or gingelly oil). Let the oil get hot.

 

3

Once the oil gets hot, turn the flame to LOW mode, then put in the below –

  • Pepper – 1/2 tablespoon
  • Cumin – 1/2 tablespoon
  • Mustard – 1/2 tablespoon
  • Fenugreek seeds – 1/4 tablespoon

 

4

Wait for 10 to 15 seconds, then add the crushed garlic (10 cloves). Stir for 10 seconds.

 

5

Now put in the 30 shallots that have their skin peeled off.  Stir a little, say for 30 seconds, till the shallots turn a little soft. Please note that the shallots should not turn brown.

 

6

Add a few curry leaves (15 leaves minimum). Stir for 15 to 20 seconds.

 

7

Now put a little of mint leaves. And add 3 green chillies too. Stir for 5 seconds.

 

8

Then, add 4 sliced brinjals, stir a little for 10 seconds.

 

9

Pour in the tomato juice extracted from 3 tomatoes. Stir for 20 seconds.

 

10

Now let’s add the below –

  • Salt – 1/2 tablespoon
  • Chilli powder – 3/4 tablespoon
  • Turmeric powder – 1/2 tablespoon
  • Coriander powder – 1 + 0.5 tablespoon (total 1.5)
  • Cumin powder – 1/2 tablespoon

Stir well for 10 seconds.

 

11

Pour in the tamarind-soaked water (150 ml).

Also, pour in another 350 ml of water.

 

12

  • Close the pan with a lid
  • Turn the flame to HIGH MODE – Let the water and contents boil for 2 minutes.
  • Then, turn the flame to LOW MODE – let the contents get cooked for another 15 minutes with lid closed.

 

13

After this 15 minute, remove the lid, put in 6 pieces of sea bass fish.

After adding fish pieces, lets close the pan again.

Let the flame be in LOW MODE. Let the contents get cooked for the next 8 to 10 minutes.

(Please note, the sea bass fish pieces are a little big, so they need 8 to 10 minutes for cooking)

 

14

 After 10 minutes of cooking, remove the lid, sprinkle a little of curry leaves and mint leaves on the top.

Turn off the flame, our fish curry is ready to be tasted with dosa or idli or rice.

Watch the YouTube video here -

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