Fish curry using sambar powder is a tangy tasty Simple fish curry, goes good with rice, idli or dosa’s, It is a tamarind and coconut based south Indian style traditional fish curry made using sambar powder, an quick and easy to make recipe, a traditional south Karnataka recipe followed from generations, which goes good for both river fish or sea fish, do try and enjoy as a side dish for rice, ragi mudde, idli or dosa’s.
River fish or sea fish – 1 kg
To grind –
Coconut – 1/2 cup roughly chopped or grated
Poppy seeds – 1/2 tsp
Roasted gram – 1 tbs
Onion – 2 no’s chopped roughly
Coriander – 1 small bunch
Garlic – 1 whole peeled
Sambar powder – 2 tbs
Turmeric powder – 1/2 tsp
Tamarind – big lemon size ball
For seasoning –
Mustard – 1/2 tsp
Methi seeds – 1/4 tsp
Crushed garlic – 4 – 5 no’s
Curry leaves – 2 spring
Onion – 2 tbs chopped
Other ingredients –
Salt to taste
Oil – 2 tbs
Rinse fish for 2 to 3 times in water, drain the water in it , add 1 tsp of salt, toss it well and set aside.
Soak tamarind in lukewarm water for 15 min, squeeze it and remove the waste from it and keep ready.
Add coconut, poppy seeds, roasted gram, grind without adding water until all the ingredients gets powdered, then add garlic, onion, coriander (rinsed) add water to grind and make a fine paste, finally add turmeric and sambar powder, grind it and keep ready
Heat a vessel by adding oil in it, when it is hot add mustard, allow it to sizzle in oil, add methi fry for a while, add crushed garlic and curry leaves, fry until you get a nice aroma, then add chopped onion, fry until it turns to translucent.
Add ground masala into it, saute, combine to a medium thick in consistency by adding water as required.
Bring the curry to boil, add salt to taste, when it begins to boil add tamarind juice into it.
Boil the curry for 6 min, add fish into, stir once so that all the fish slices get immersed in the curry, boil it for 5 min, remove from the flame, rest it for 15 min before you serve.
Traditional fish curry using sambar powder is ready to serve. Enjoy as a side dish for ragi mudde, rice, idli or dosa’s.