Unlike traditional south Indian fish curry in which tamarind is the main source of sourness, in this Indian fish curry without tamarind, tomatoes and lemons will provide the sourness.
Chopped onions, tomatoes, ginger, garlic and green chillies.
Washed curry leaves and cilantro.
Salt, coriander powder, turmeric powder and chilli powder
Dry roast cumin seeds and grind them. This adds flavor to the curry.
Wash fish pieces in turmeric powder. Add turmeric powder and cumin seeds powder.
Grind half of the ginger and garlic pieces into a paste. Add it to the fish.
Add red chilli powder
Mix everything and marinate for 10 minutes.
Shallow fry the fish pieces for a few second. Don’t fry too much like we fry fish fry. This step is optional.
Blot out the excess oil.
In a kadai, heat oil and add ginger and garlic pieces.
Next add green chillies.
Then add the chopped onions.
When onions are golden brown and cooked, add the tomatoes.
Add coriander powder and red chilli powder. Stir fry for a minute and then add water.
When the curry starts to boil, add fish pieces and allow it to cook. Test for sourness and add a few drops of lemon juice. Garnish with cilantro.
This fish curry goes well with rice. But it can also be a side dish for Indian Rotis.