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Fisherman’s Fish Curry – Rameswaram Fish Curry

September 4, 2016 by Suguna Vinodh 14 Comments

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fishermans-fish-curry-1-2

About a decade ago, on a trip to Dhanushkodi, our car got stuck on the beach sand. I drove the car and I bumped it onto a pole and the car slid onto the sand (yeah! I can do things like that). We were stranded in the middle of nowhere for about 3-4 hours. We ended up reaching a fishing village nearby who helped us to get the car back on road. It was an unforgettable trip! Here is a picture of the children from the village.

smile

On our way back we had stopped for a very late lunch at a small shop that cured dry fishes and also served simple meals and tea. We had fish curry with rice. The fish curry was made fresh to order with a home ground masala and was ready in minutes. The curry was simple and delicious. I got the recipe for the masala that day. I kept it inside my journal and forgot about it. After many years, I found it. Here is my adaptation of Fisherman’s Fish Curry. The original Fisherman’s Fish Curry recipe did not have coconut milk as far as I can remember. I add it as it creates a creamy curry. So its totally up to you to add the coconut milk or to skip it.

Here is how to do the Fisherman’s Fish Curry.
Grind the masala ingredients with water to a fine paste. Set aside.

fishermans-fish-curry-paste

Take a pan and add in the sesame oil (gingely). Add in the mustard seeds and fenugreek seeds. Let it pop. Add in the ground masala and saute for five minutes.

fishermans-fish-curry-temper

Add in a cup of water and tamarind paste. Let it simmer for 5 minutes.

Having home made tamarind paste can be such a time saver in our busy schedules. I make it once a month and store it in my refrigerator. It makes life easier to have tamarind puree at moments notice.
Here is the recipe for tamarind paste.

fishermans-fish-curry-simmer

Add in the fish pieces and cover the pan with a lid and allow it to simmer for another 6-7 minutes. Tear the curry leaves roughly and add it to the pan. Add in the thick coconut milk and let it simmer for a minute more.

fishermans-fish-curry-curry-leaves

Do not allow the curry to simmer for a long time after adding coconut milk.

fishermans-fish-curry-finish

Remove from heat and serve Fisherman’s Fish Curry hot with rice.

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fishermans-fish-curry-1

Fisherman’s Fish Curry – Rameswaram Fish Curry


★★★★★

4.7 from 6 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 35 mins
  • Yield: 4 servings 1x
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Description

Recipe for fisherman style fish curry recipe. Adapted from Rameswaram fishermans village. With step by step pictures.


Ingredients

Scale

For the masala

  • 1 Onion
  • 1 Tomato
  • 6 cloves Garlic
  • 5 Dried Red Chillies
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Coriander Seeds
  • 2 tablespoon Fresh Shredded Coconut

Other Ingredients

  • 3 teaspoon sesame (gingely) oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 4 tablespoon tamarind paste
  • 3 sprigs curry leaves
  • 1/2 cup thick coconut milk
  • 500 grams fish steaks

Instructions

  1. Grind the masala ingredients with water to a fine paste. Set aside.
  2. Take a pan and add in the sesame oil (gingely). Add in the mustard seeds and fenugreek seeds. Let it pop. Add in the ground masala and saute for five minutes.
  3. Add in a cup of water and tamarind paste. Let it simmer for 5 minutes.
  4. Add in the fish pieces and cover the pan with a lid and allow it to simmer for another 6-7 minutes. Tear the curry leaves roughly and add it to the pan.
  5. Add in the thick coconut milk and let it simmer for a minute more. Do not allow the curry to simmer for a long time after adding coconut milk.
  6. Remove from heat and serve hot with rice.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Aiswarya Lakshmi Srinivasan says

    July 13, 2022 at 1:44 pm

    Recipes turn out best when whole ingredients are used instead of powders. This is a winner in my kitchen

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 13, 2022 at 6:11 pm

      Thank you!

      Reply
  2. Natasha D'souza says

    June 19, 2019 at 2:15 am

    Just tried out this curry today and it was simply delicious!!! I have never had a better fish curry ever, not even in a hotel or restaurant. It was just amazing!!!
    This recipe is just too too too good.
    Thank you so very much.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 25, 2019 at 2:03 am

      Thank you

      Reply
  3. Krish says

    October 9, 2017 at 10:27 pm

    I made this curry over the weekend. It was outstanding, thanks so much for the recipe! I used Chilean Sea Bass, which is firm enough (and oily enough) to stand up to the masala – and I doubled the recipe since it was for about 6 people.

    The only change I made was in steps #2 and #3 – I felt the masala needed a lot more sautéing before I added the water, and then after I added water, I simmered it (closed) for about 10-15 min. It seemed to need that much time to get rid of the “raw” smell, and to get the gravy to the right color.

    And I made it about 8 hours before we ate, so everything had time to settle and soak in – also a good idea. Will definitely make this again!

    Reply
    • Suguna Vinodh says

      October 10, 2017 at 8:45 pm

      Thank you so much!

      Reply
  4. Prakruti says

    March 30, 2017 at 2:33 pm

    Tried this recipe last night with some fresh pollock, because I was so happily amazed by the Chicken Kurma recipe I had tried from this website earlier. I forgot to measure the tamarind pulp I added and so the resulting curry was a bit more sour than I would have preferred. Also, I used coriander powder instead of coriander seeds, and not knowing how much powder corresponded to 1 tsp coriander seeds, I put 1.25 tsps powder. The dish was nice but not spectacular, and tasted a bit like my Paati’s vattha kuzhambu. I wonder if it might be better to dry roast the pepper, coriander seeds, red chilli and coconut before grinding them to a paste with the tomato, garlic and onion, to release more aroma?

    ★★★

    Reply
    • Suguna Vinodh says

      March 31, 2017 at 2:08 am

      I am sorry this recipe did not work for you. Dry roasting will definitely give a different taste. This is a very rustic curry and sure you can customize to your taste preferences.

      Reply
  5. Rajkumar says

    November 6, 2016 at 3:35 pm

    Madam…which onion have to be used? Big or small onion?

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 6, 2016 at 5:19 pm

      Big one Rajkumar!

      Reply
  6. Shahera says

    October 23, 2016 at 1:59 pm

    May I know wat fish is used in this curry.im a great fan of your recipes… Simply love them. Thank you

    Reply
    • Suguna Vinodh says

      October 23, 2016 at 6:37 pm

      I used pollock fish but you can use any lite fish steaks. It works well.

      Reply
  7. Thahira says

    October 23, 2016 at 12:34 pm

    Looks so yummy.i want to try

    ★★★★★

    Reply
  8. Dhanush.r says

    September 6, 2016 at 1:05 am

    Madam is Tammy. I want Tamil nadu style masala puri(pani puri). Pls send the recipe.

    ★★★★★

    Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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