Thakkali Meen Kari (Fish Tomato Curry) is a traditional Indian recipe for a classic Keralan curry of fish in a mustard seeds, chilli and turmeric gravy with tomato, onions and garlic. The full recipe is presented here and I hope you enjoy this classic Indian version of: Fish Tomato Curry (Thakkali Meen Kari).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic spicy tomato fish curry with mustard seeds, chilli and turmeric that originates from Kerala, India. Any white fish can be used, though I've written hake (it's very common here). The fish does not need to be defrosted before being added. This is also a speedy dish to prepare and you can have it on the table in under half an hour. Ginger-garlic paste is very common in supermarkets in Durban and anywhere with a large Indian community. If you don't have it to hand, simply prepare by blending 1 1/2 tsp grated garlic, 1 1/2 tsp grated ginger and 1 tsp water to a smooth paste.
Combine the chilli powder, ground coriander and turmeric in a small bowl. Mix with 2 tbsp water to form a paste then set aside.
Heat the oil in a large, heavy-based saucepan over a medium heat. Add the mustard seeds and when they begin to splutter, add the onions. Fry for 6 mins to soften. Add the curry leaves and ginger-garlic paste. Fry for 1 min, then add the tomato purée. Fry for 6 mins, stirring well. Add the spice paste and fry for 1 min. Add 400ml water and season to taste. Bring to the boil, then reduce the heat to low. Add the fish, cover and simmer for 10 mins. Stir gently halfway through but be careful and try to keep the fish intact.
Remove from the heat and halve each piece of fish with the spoon. Add the lime juice, sugar and fresh coriander. Serve with rice or rotis, if you like.
)
Click on the image, above to submit to Pinterest.
