How to make Fish Curry in easy way?

Do you want to prepare Curry with any Fish? It is easy to make, and no need for the tempering process. It is good to have, along with just white rice.

Preparation Time: 15 mins	Recipe Servings: 2
Cooking Time: 20 mins	Download Recipe
Total Time: 35 mins

Ingredients:

4 pieces of Fish
1/2 cup Tamarind Juice
2 cups Coconut Milk
2 tsp Coriander Powder
3 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
Salt
1 sliced Onion
1 chopped Tomato
2 slit Green Chilly
Coriander Leaves
Curry Leaves
4 medium pieces Raw Mango [Optional]
4 tbsp Oil
Water

Step 1 – Pre-preparing Fish:

Remove the skin and slit the fish spaced approximately equally for both sides. Clean and wash it with turmeric powder and salt for 2 to 3 times.

Step 2 – Preparing Tamarind Juice:

Mix required water with Tamarind. Squeeze it and filter the outcome to get tamarind juices. Filtering in this step is optional. You can do it later when needed in the following steps. Control the concentration by accordingly adding a level of water and quantity of Tamarind.

Step 3 – Curry Pre-preparation:

Take a vessel with 2 cups of coconut milk. Add 1/2 cup of filtered Tamarind juice, 1/4 cup of water, 2 tsp of coriander powder, 1 tsp of chilly red powder, 1/4 tsp of turmeric powder, and required salt.

Add one medium sliced onion, one medium chopped tomato, two slit green chilly, coriander leaves, curry leaves, and all pre-prepared fishes. Any kind of fish is sufficient for this recipe. This recipe uses Ayala/Mackerel fish. Add 4 tbsp of oil and spread over the rest of the 2 tsp of chilly powder. Slightly mix everything.

Step 4 – Making Malay Fish Curry:

Use the same vessel for cooking. Turn on and keep the flame at medium heat. Cover the lid, but not wholly, to avoid overflow as it contains coconut. Cook for 10 to 15 minutes. Once it sounds boiling, add four pieces of raw mango. Adding raw mango is optional. Scrap the edges and sprinkle water over the edge surface.