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Tamil Nadu Mango Fish Curry Recipe: 60 Photos

Raw Mango Fish Curry | Black Pomfret Fish Curry | Claypot Fish Curry

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FAQ

Salmon and trout are also mild enough to use here. Avoid tuna, bonito, swordfish, marlin and kingfish (too easy to overcook) and very oily fish (sardines, mullet, herring, mackerel). Delicate-fleshed white fish like flathead, gemfish/hake and sole can be used, but be careful as they can break up.
The major difference between two is cumin and the sour agent . Goan fish curry uses vinegar and tamarind or kokum as sour agent and also cumin adds a smoky flavor to it. While Kerala fish curries uses gambooge or kudampuli (a special tamarind used in Kerala ) as their sour agent.
Fish curry taste great when it has the correct amount of spicy and sour taste. We like our curry spicy. So I add extra green chillies. The amount of tamarind is important too, taste and adjust it as your preference.
Malabar matthi curry, also known as fish curry, is a traditional Kerala dish. It is usually prepared with fish semi-stewed in a Kerala-style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions.
Rohu – This fish is a member of the Carp family, which people in Eastern India commonly eat. It grows up to 2 kg in weight and is rich in protein and essential fatty acids. The mercury level in Rohu is low, making it a safe option for fish lovers.