Thursday, October 18, 2018

Fish Curry - 1st Guest Post On My Blog

Today's post is very special because it's the first guest post on my Blog.I have been thinking to start a guest post series from a long time but being busy it just didn't work.Two weeks back somebody asked me if I accepted guest posts and that she would like to contribute,so didn't think twice and happily asked her to submit.She is none other than Fareeha,a Chennai based blogger who blogs at Fa's Kitchen with a wide variety of lovely recipes.Actually she is back to blogging after a break...
So lets see what she has for us....On to her words..

Let me start by thanking Ruxana for having me over at her amazing blog. I have been following her blog since long, and her recipes never fail to amaze me. She has been doing it for so long that I am amazed at her versatility.
I am Fareeha and I blog at Fa’s Kitchen about halaal recipes from all over the world.  I describe myself best as working 48*7.. Being a mom of three, I guess I am justified in saying that.

Today I sharing Fish Curry with all of you.

Fish is probably the healthiest protein that we have at home. And you will find quite a bit of fish recipes on my blog. You can check out my Fish Biryani Recipe. Yes, Fish and Biryani. Now you can understand how much I love fish. It is not only easy to cook but also extremely healthy protein.
And making this fish curry recipe is no different than the other fish recipes. It is delish and truly wholesome. It is one of those curries that require the use of tamarind. Now, you might be wondering why I even bother to mention it. After all, fish curry recipe and tamarind go hand in glove.
Yes, Fish curry recipe almost always tastes best with tamarind in it. But if you have any kind of dietary restrictions, you can try adding in lemon juice instead. But then, for most authentic flavor, use the tamarind paste or juice.

It is best to serve the fish curry  a few hours after cooking. The flavors are fully absorbed in the fish by then. This is what has been told to us by our elders. And I have always believed it too. The taste of the fish curry recipe always tastes best the next day.
The spicy, tangy and fragrant fish curry recipe devoured with some piping hot steamed rice is just pure bliss. The flavors and aroma of curry leaves, the coconut will surely enthrall all your senses.
If you have never tried the fish curry recipe before, then it is time you did right now. It's time to head right to the supermarket to fill your grocery with the ingredients to get this off your bucket list.
I am sure once you try it, you will never look back and would make it again and again. It's that simple and delicious.
The rich, flavorsome and healthy fish curry will surely satisfy your appetite. The low carb, high protein dish is just what you need for that super comforting meal.

Please do check out my Chettinad Fish Curry and Fish Masala.


500 gms Fresh Fish such as Pompfret, Rohu, Hilsa, King Fish, etc
2 tbsp Oil
a sprig of Curry Leaves (kadi patta)
1 medium sized Onion finely grated
2 medium sized Tomatoes finely chopped
1/2 tsp Turmeric powder (haldi)
1 tsp Red Chill Powder (lal mirch)
1/2 cup Fresh Grated Coconut (nariyal)
1/2 tsp Cumin Seeds (jeera)
1/4 tsp Fenugreek Seeds (methi)
1 tbsp tamarind paste mixed with half cup water


-First, you need to clean the fish thoroughly. Wash the fish and marinate it by applying red chili powder, turmeric powder, and salt and then set aside in the refrigerator for at least 30 minutes.
-Next, lightly roast the cumin and methi seeds and grind it along with coconut to make a fine paste. Set aside.
-Heat oil in a pan and add the curry leaves. Once they begin to splutter, add the onion and fry till the onion turns golden brown in color.
-Next, add in the chopped tomatoes and cook till the tomatoes turn soft and mushy.
-Now add the marinated fish, tamarind water, and ground coconut paste. Add a glass of water and stir gently.
-Bring it to a boil and reduce the heat to sim. Allow to cook till oil starts floating on top.
-Once the oil starts separating from the gravy and starts floating on top, switch off the heat. Allow to rest for at least half an hour before serving.
-For best flavor, serve after few hours with some hot, steamed plain rice.
Recipe Notes
Though it is not necessary, it is best to serve this fish curry after few hours. But if you are in a hurry, you can very well serve it immediately.
I would finish by thanking Ruxana once again for having me over at her wonderful blog.

Pleasure is all mine dear :) And Yes that was a lovely fish curry !

JazakAllah Khairan for being the 1st guest on my blog :)

Do visit Fareeha's blog for her delicious-traditional and versatile recipes....


  1. Thank you so much for having me over and such a lovely intro.

    1. My pleasure dear...And thank you for being here :)

  2. ooh I want to try this! looks yummy.

  3. So good to see Fareeha blogging after such a long time... the curry looks delicious...

  4. clay pot fish curry looks very delicious

  5. More or less how I make fish curry at my home :) Lovely post dear Fa and Ruxana :)


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