Fish flavour
Show off your culinary skills with curried fish, which is tasty, healthy and can be prepared quickly

Make no mistake we are not talking about fish curry — either the Bengali jhol or the Goan, Mangalorian or Keraal variety. The recipe we share with our readers this time stays true to the original Tamil kari that has lent its name to the Anglo-Indian curry and created all the confusion. This recipe has many virtues that commend it. It is tasty, extremely healthy and takes very little time to prepare. It also allows you and exceptional opportunity to improvise and show off your culinary skills both in the realm of tinkering with spices or through enhancing its eye appeal using innovative garnishes. If you are one of those who cannot disembark from ‘the gravy train,’ we suggest that you can serve this beauty on a bed of mustard-laced sauce on the plate or saucy chutney in preferred flavour.

Curried Fish

Fish fillet (Basa, river Sol, or any fish with firm white flesh) 350gm
Bay leaf one
Peppercorns ½ tsp
Cloves two
Brown cardamom one
A piece of cinnamon ½ inch
Red whole chillies (whipped clean with a wet cloth) two
Red chilli powder ¼ tsp
Sambar masala 1 tsp
Lemon juice 1 tsp
Garlic and ginger paste 1 tsp
Fresh curry leaves 12-14
Olive oil 1 tbsp
Black mustard seeds ½ tsp
A large pinch of haldi
Salt to taste

Wash, trim and pat dry the fish. Sprinkle it over with a little salt and turmeric powder. Prepare a marinade mixing lemon juice, garlic and ginger paste, the red chilli powder and apply it gently and evenly all over the fish. Keep aside for about half an hour. Line a non-stick frying pan with a thin film of oil and pan-grill the fish in batches, two to three minutes on each side on medium low flame. Remove and place on a platter.

Heat remaining oil in the pan. Put in the bay leaf and the whole spices. When these begin to crackle, put the marinade and the powdered spices, including the sambar masala, along with salt. Add two tbsp of water and briskly stir-fry for 30 seconds. Add grilled fish and very carefully coat the fish all along with the masala. Let the fish simmer while you prepare the tempering. Heat oil in a ladle and when it reaches smoking point, put in the mustard seeds and curry leaves, along with the whole red chillies, when the seeds crackle and the chillies change colour, pour the tempering over the fish and serve. Enjoy.

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