No Oil, Home-Style Delicious Fish Curry

Fish curry without a single drop of oil? Without a compromise on the taste?
Follow Mayur Sanap's recipe for a fabulous fish curry.

We are using sea fish for this recipe, but you can opt for river or lake fish as well. Prawns and squid would also taste lovely.

Ingredients

• 4-5 fatty pieces of fresh fish, like king fish, pomfret, halwa
• 1 medium-sized onion
• 1 medium-sized tomato
• 3 tbsp sliced fresh coconut
• 2 green chillies
• 2-3 garlic pods, chopped

Ingredients, continued

• ½ inch ginger, peeled and chopped
• 2 tsp red chilly powder
• 1 tsp haldi or turmeric powder
• 1 tsp dhania or ground coriander
• 1 tsp jeera or cumin powder
• 2 tbsp tamarind pulp or 3-4 kokum pieces
• Salt to taste, about 1 tsp
• 5-6 curry leaves
• Handful fresh green dhania or coriander leaves or cilantro, chopped, to garnish
• Hot water, as required

Method

• Grind the coconut, onion, tomato, chillies, garlic, ginger to smooth paste in a mixer/blender.
  Keep aside.
• Pour into a saucepan or a kadhai, add hot water to get your curry thickness and bring to a boil.

Method, continued

• Now add the fish pieces, salt, tamarind pulp/kokum petals.
  Let it simmer on medium to low heat for 12-15 minutes or until the fish is cooked.
  Add the curry leaves, finely chopped dhania.
  Serve hot.

Tips

Serve with fluffy rice or chawal ka rotis or ragi bhakris or chapattis; also tastes great with appams or dosas.
Use the freshest ingredients for best taste.
If preferred, dry roast jeera, coriander seeds before grinding.
Instead of red chilly powder, use whole Kashmiri chillies and grind them with the masala paste.
Prepare the masala paste in advance and refrigerate; it will be good for 4-5 days.