Tangy Fish Curry With Steamed Rice Flour Idiyappam Recipe

About this recipe

A flavorful fish curry simmered in a tangy tomato and tamarind gravy, served with delicate steamed rice flour idiyappam for a comforting dinner.

Ingredients

• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• - Coconut Oil
• 100 g Salt
• 1pc Watermelon
• - Rice Flour

Instructions

1. 1. Wash and pat dry the Rohu fish steaks, then marinate with turmeric and salt for 10 minutes.
2. 2. Finely chop onions, tomatoes, ginger, and garlic for the curry base preparation.
3. 3. Heat coconut oil in a pan, add mustard seeds, and let them splutter, then add curry leaves.
4. 4. Sauté onions until golden brown, then stir in the chopped ginger and garlic until fragrant.
5. 5. Add tomatoes, tamarind pulp, and spices; cook until the mixture becomes a thick paste.
6. 6. Add water to the pan, bring it to a boil, and carefully place the marinated fish steaks.
7. 7. Simmer the curry on medium heat for 10-12 minutes until the fish is tender and cooked through.
8. 8. For the idiyappam, mix rice flour, hot water, and salt into a soft dough.
9. 9. Fill an idiyappam press with the dough and press it into a greased idli steamer or perforated plate.
10. 10. Steam the idiyappam for 10-12 minutes until cooked and firm to touch.
11. 11. Adjust the fish curry seasoning with salt and garnish with fresh curry leaves if desired.
12. 12. Plate the steamed idiyappam alongside the tangy fish curry for a wholesome dinner.