Monday, February 3, 2014


Whenever I prepare fish curry at home for lunch, there is no entry for side dish or vegetable curry. We 3 are happy only with steamed rice and spicy fish curry :) Normally v make it adding with or without coconut but this time I wanted something new ingredient to be added as I was thinking for long how will it taste adding sambar pd in fish curry? hmmm not bad at all. My little gal just loved it when I served with her fav idiyappam for dinner. A perfect platter to warm up a winter night with loved once ;) Do try this guys. Am sure u would too love this.


1/4 kg of Sole fish

1/2 tsp Turmeric pd.



1 Onion.

5 to 6 Pearl Onion.

1 Tomato

2 tbsp Ginger Garlic chopped.

2 Green chilly.

1 tsp Mustard seeds.

1 tsp Kashmiri chilly pd.

1/2 tsp Fenugreek pd.

1 tbsp Sambar pd.

1 tbsp Tamarind extract ( according to ur taste buds how much needed)

Sprig of Curry leaves.

1 tbsp Coconut oil.

Salt to taste.

Water as needed.

Coriander leaves for garnish.


Marinate fish with salt and turmeric and keep it aside.

Heat oil in a pan. Add mustard seeds followed by onions. Sprinkle salt and saute till they become light brown. Add curry leaves, green chilly, ginger garlic paste and saute till the raw smell disappears.  Throw in tomatoes and cook till it becomes mushy. Now drop in all the masala powders, tamarind extract and  fry it well. Add adequate water and bring it to boil. Once it starts boiling, add the marinated fish and reduce the flame and cook it about 10 to 15 min.  Meanwhile heat oil in another pan and fry finely chopped pearl onions with few curry leaves. Drop them over once the curry is transfer ed into a serving bowl and garnish with coriander leaves. Serve hot with Idiyappams or steamed rice.