How to Make Tasty Fish Gravy

Fish Gravy. Fish curry recipe - Simple, delicious & flavorful Indian fish curry in a onion tomato base. Fish is one of the favorite sea foods at home and most times it is the fish fry or the pepper fish that is made as they are quick to make. I rarely make fish curry at home in Singapore as we do not like the taste of the variety we get here. They are good to make fish fry or roast but do not taste good. Fish gravy recipe is packed full of flavour yet quick and simple to make.

This mouth-watering fish gravy recipe is lover by all age groups. Tangy, spicy fish curry goes well with fluffy white rice. Fish Curry, Village Style, Nattu Meen Kulambu. You can have Fish Gravy using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fish Gravy

1. It's 1 lb of salmon or any fish.
2. It's of To sauté and grind.
3. It's 2 of onion.
4. It's 1 of tomato.
5. You need 4 of garlic pods.
6. You need 1/2 tsp of fennel seeds.
7. It's 1/4 cup of coconut.
8. It's 1 tbsp of oil.
9. You need of For the gravy.
10. You need 3 of onion finely chopped.
11. It's 1 of tomato chopped.
12. Prepare 5 tsp of homemade kulambu milagai thool (or replace with 2 tsp chilly powder and 2 tsp coriander powder).
13. It's of Tamarind water(water extracted from 1 Big lemon size tamarind).
14. You need of Salt as required.
15. You need 2 tbsp of oil.
16. You need of To garnish.
17. You need 4 of stem coriander leaves.

Vanjaram Fish Fry, Surmai Fish Fry, King Fish Fry. Chettinad Fish Curry, Meen Kulambu, South Indian. The name of the recipe is simple fish gravy recipe because we put all the ingredients with the fish and simply cook it. There is no elaborate procedure, and it is so very easy to make this simple gravy. fish gravy from Food Network.

Fish Gravy step by step

1. Wash and keep the fish aside.
2. Heat a pan with oil. Add in onion and garlic. sauté well. Add in tomato and sauté until it turns mushy and soft. Switch off the flame and add fennel seeds and coconut. Cool it and grind it into smooth paste.
3. Heat a pan with oil. Sauté onion until oil separates. Add in tomato and sauté until it turns mushy and soft. Add in salt and spice powder. Mix well. Add ground paste and tamarind water. Bring it to boil. Let it boil until raw smell goes away or until gravy gets little thicken. Add in fish pieces and cook it for 5-10 mins. (When you start seeing the bubbles switch off the flame.).
4. Serve with rice, idli or dosa..

We're used to hearing dire news about our ocean life, but here's an inspiring story of recovery and renewal for fish lovers, cooks and people who care about. Coat fish on both sides with flour. Heat the oil on medium high. When the oil is hot, fry fish until both sides are brown. Reduce heat if your fish is cooking too fast.