GrandMa’s Fish Curry — the name itself brings back the comfort of our old kitchen and her patient smile while cooking. It’s a simple, no-fuss fish curry that somehow always tasted magical when she made it. We’ve tried to recreate her version many times, and though something’s always missing, this recipe gets pretty close!
✨ Simple, soulful, and straight from Grandma’s kitchen — best enjoyed the next day when the flavors deepen beautifully.
📝 Ingredients
- Fish – ½ kg (cleaned and cut)
- Shallots or Big onion – 1 (roughly chopped)
- Coconut – 2 tbsp (very little only)
- Tomato – 1 (small)
- Tamarind – small lemon-sized ball
- Mustard seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Green chilli – 1 (slit)
- Garlic – 4–5 cloves (crushed)
- Curry leaves – few
- Masala powder – 1 tbsp (homemade or curry masala)
- Chilli powder – 1 tbsp (adjust to taste)
- Salt – to taste
- Oil – 2 tbsp
- Water – as needed
🍳 Instructions
Make the Masala Paste
1. In a mixer jar, add shallots (or big onion), little coconut, tomato, salt, masala powder, chilli powder, and a splash of water.
2. Grind everything into a smooth paste.
Prepare Tamarind Water
3. Soak tamarind in warm water and squeeze well. Keep aside.
Temper the Base
4. Heat oil in a pan. Add mustard seeds and let them splutter.
5. Add fenugreek, green chilli, shallots, garlic, curry leaves. Sauté till fragrant.
Build the Curry
6. Pour in the ground masala paste and sauté for 2–3 minutes.
7. Add the tamarind water, mix well, and bring to a gentle boil.
Add Fish and Finish
8. Check salt, then carefully add the fish pieces.
9. Let it cook on medium flame for about 8–10 minutes until the fish is done and the gravy thickens slightly.
💭 While your GrandMa’s Fish Curry gently simmers and the flavors come together, why not take a moment to check out today’s Quote of the Day for a little inspiration? 🌿
And if you’re in the mood for more cozy reads or homely recipes, explore our Blog for stories and flavors from our everyday walks. ✨
💡 Tips
- Don’t add too much coconut — just a spoon or two for mild creaminess.
- Tastes even better the next day once the flavors blend in.
- Use earthen or clay pot for authentic flavor and aroma.