Have you ever tried Fish Tomato Curry? If not here is recipe for you to try…
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One of the most common recipe which mom makes several times a week is fish curry and we all in our family love it so much. I have already posted different version of Kerala fish curry here. But I have missed to post my mom’s Tomato fish curry. In this recipe kudampuli or valanpuli/tamarind is not used, instead lots of red tangy tomatoes are replaced. So this is it.
Do try this simplest and popular Kerala style Tomato Fish recipe and let me know how it turned out buddies 🙂 Love to hear your valuable feedback! Enjoy!
To Make a Paste :
How to make Fish Tomato Curry – Fish and Tomato Curry-Thakkali Meen Curry :
1. Make a paste of the all spice powders listed above 1 1/2 -2 tbsp of water and keep it aside.
2. Heat a pan (preferably in ‘Kalchatti’ an Earthen pot) and pour coconut oil (Note : It will enhance the authentic taste.) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.
3. Splutter the mustard seeds. Add the chopped ginger, garlic, red small onions, slit green chilies and curry leaves. Sprinkle some salt.
4. Add the spice paste, mix well and saute for couple of minutes. Add the half of coconut milk and water, allow to boil.
5. Now add the fish and tomato pieces.Swirl the pan/earthen pot in such a way that everything is mixed well, Now add the remaining half of coconut milk; so that the fish is immersed in the curry. (Note : Do not use a spoon to mix from this point, as it will break the fish pieces.)
6. Bring to a boil and cover and cook at medium-low flame for 15 mins or until the fish is cooked. Swirl the pan or meen chatti every 5 mins.
7. Adjust the gravy according to your consistency and sprinkle coconut oil and little the curry leaves on the top.
8. Turn off the stove and keep the curry covered for 10-20 minutes, let the flavor set.
9. Serve with piping hot plain boiled rice or with Mashed Tapioca /Kappa Puzhukku or with Appam and Enjoy!
Notes :
The curry tastes best the day after it is prepared ,and even better the following days. The curry can be left out in room temperature and every night slightly reheat it, obviously after the reheating every day, its taste more yummy! It stay for 2 days.
Related Posts :
Meen Thala Curry- Keralas Kallu Shappu Special /Fish Head Curry
Kerala Fish Curry Recipe – Angamaly Style /Angamaly Fish Curry
Ney Meen Curry /Seer Fish Curry
Varutha Ayala Curry /Fried Mackerel Curry/Ayala Curry
Meen Manga Curry /Fish Mango Curry
Meen Vevichathu /Kottayam Style Fish Curry/Spicy Fish Curry
Varutharacha Meen Muringakka Pacha Manga Curry /Fish with Raw Mango & Drumstick in Roasted Coconut
Fish Molee /Meen Molee /Kerala Style Fish Stew with Coconut Milk
Nadan Mathi Chaala Curry /Kerala Sardiness Curry
Kerala Fish Curry
Meen Thengapal Curry /Fish Coconut Milk Curry
Meen Mulakittathu /Spicy Red Fish Curry
Hi Mika, Yes you try with ayala too. Do revert to me with feedback if you try.
Happy Cooking!
Sangeetha
Hai.. can i use ayala? because salmon smells real bad
Hi, I’m so glad to hear you that they turned out so well for you! Thanks for trying and sharing your feedback here. Please try out other recipes also, hope you will like it.
Cheers!
Sangeetha
Thank you so much. Hope you give it a try and like it too.
Cheers!
Sangeetha
You're welcome Dhyuthi. I’m so glad to hear that they turned out so well for you! Thanks for trying and letting me know your feedback. Hope you get to try more recipes from here and like them too.
Cheers!
Sangeetha
Absolutely delish.. just made this and tastes super good. I used Trader Joes Coconut milk but next time will try something more organic. I cannot wait to taste this tomorrow when flavors get deeper.
This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too 🙂
Thankyou for this recipe.This came out very nice for me
You're welcome Leila! I am so very glad to know you visit my blog often and have tried out the recipes. Thank you for this comment…makes it worth while to blog again :). Hope you continue to enjoy recipes from this humble place..Thank you!
Regards,
Sangeetha
You're welcome Lukas! So good to know that you liked this dish. Thanks a bunch for trying and letting me know the result:) Please try other recipes too when time permits and I do hope you like it.
Cheers!
Sangeetha
thank you Sangeetha. I am from Calicut and spend a big part of my life in Mumbai and Bangalore and now in Canada with my son"s family but Kerala dishes especially when it comes to non veg are still my preference which I like to make for them.so I visit to your blog quit often!all the best.
Hello!
Thanks for this recipe! It tasted really nice, even though, I have used the double amount of coconut milk accidentally.
I will definitely try it again with the "right" amount, to get a more intense tomato aroma.
BEst regards,
Lukas
Welcome back Lindakutty. My special regards to your lil one.Thank you! Your sweet comment means so much!
Cheers!
Sangeetha
Hi Chechi, got a bit busy with my little one & when I came back omg so many brilliant recipes , gr8 goin chechi……
You're welcome Yes Cook! Your sweet comment means so much!
Hi Shema,It's all yours 😀
Hi Leila, Thank you so much for saying hello and for your kind words. Truly appreciated!Which part of the Kerala are you from? Yes chatti, can be used on an electric stove.It gets a bit difficult to heat it up as the bottom of the chatti is not flat, and you have to be careful not leave it on high heat for long. Just leave it on high heat for a min or so until the oil starts heating up, then put it on medium heat. So go ahead try! Good Luck!
Hope to see you around more!
Sangeetha
Sangeetha,love your food blog absolutely mouth watering recipes from Kerala.where I come from too.Can the` chatti `be used on an electric stove?
Can you please pass me that bowl of rice and fish curry… It looks divine….!!! How I miss the good fresh in India….
Please pass me the bowl. Steamed rice is all I need. Delicious.
Love the clicks.
Thanks for sharing.