Recipe for a simple fish curry made with pureed tomatoes, Bolsts hot curry powder, spices and finished with coconut milk. Perfect accompaniment for rice.
I have never come across Bolst’s curry powder while growing up. In Fact the first time I came across this little spice tin was at the Indian store in California. The mind passed it off as an anglo version of the mild curry blend (maybe the name) and was never curious to try. But I recently came to know that it’s very much a Bangalore product from the colonial times with a lot of history. Thanks to Kaveri Ponnapa for bringing this curry blend into my life.
I took the concept of pureed tomatoes from her “Chinnaswamy’s Sunday Special Prawn Curry” and made it into a fish curry. She writes that some curry powder, like Bolst’s, had personality and I have to agree with her. It’s a robust blend of coriander, turmeric, chillies, mustard, ginger, cumin and fenugreek. It’s perfect in meat dishes and I am happy I found it.
Here are some of the things you can buy online for making this recipe.
Bolst’s Curry Powder https://amzn.to/3pS2G5Q
Carote Ceramic Pan https://amzn.to/3HD1VnA
Tempering Kadai https://amzn.to/3EVQXHT
Victorinox Serrated Knife https://amzn.to/3qPdjWl
Wooden Chopping Board https://amzn.to/3qLwAbi
Here is the video of how to make Tomato Fish Curry Recipe
For Making the Curry
2 tablespoon coconut oil
1/2 teaspoon cumin seeds
1 sprig curry leaves
1.5 tablespoon minced ginger
1/2 cup onions, sliced
1 tablespoon Kashmiri red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
2 teaspoon Bolst’s hot curry powder
1 teaspoon salt
6 tomatoes, deseeded and pureed
200 ml coconut milk
1 cup water
1/2 teaspoon sugar
500 grams fish steaks (seer fish)
1/2 of a lime juiced
For tempering the curry
1 tablespoon coconut oil
1/4 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
2 sprigs curry leaves
3 green chillies, chopped
Making the fish curry
Deseed and puree the tomatoes. Set aside.
Heat coconut oil in a pan and add in the cumin seeds, curry leaves and the minced ginger. Saute for a minute.
Add in the sliced onions and sauté the onions until soft.
Add in the Kashmiri red chilli powder, turmeric powder, coriander powder and the Bolst’s curry powder. Saute on a low flame for a few seconds. Kashmiri red chilli powder adds a bright red colour to the curry but is not very hot.
Add in the salt and the pureed tomatoes. Mix well. Cover the pan with a lid and cook for 6-7 minutes till the tomatoes are completely cooked.
Add in the coconut milk. I have used canned coconut milk for making this recipe. Add in the water. Mix well. Add in the sugar. The little sugar nicely balances out the taste.
Add in the fish steaks. I have used seer fish for making this recipe. Any firm fish will work well. Cover the pan with a lid and cook for 7-8 minutes.
Add in juice of half a lime to the curry and remove the curry from heat.
Tempering the curry
Heat coconut oil to a small tempering kadai. Once the oil is hot, add in the fenugreek seeds and the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and the chopped green chillies. Saute on a low flame for a minute. The chillies will blister. At this stage, remove the tempering from heat and add it to the curry.
Tomato fish curry is ready. Serve with hot rice.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Tomato Fish Curry