Fish Curry Recipe - Grandma’s Village Style Fish Curry - Best Fish Curry - Village Food Secrets

Here’s a recipe for **Grandma’s Village-Style Fish Curry**, inspired by the traditional cooking methods of villages. This dish focuses on fresh, earthy ingredients and rich flavors, often cooked over wood fires in clay pots for an authentic taste. Let’s dive in!

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### **Ingredients**
**For the Fish Marinade:**
- 1 kg fresh fish (cleaned and cut into pieces)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp lemon juice or vinegar

**For the Curry Base:**
- 3-4 medium onions (finely sliced)
- 3-4 medium tomatoes (chopped or pureed)
- 4-5 cloves garlic (crushed or paste)
- 1-inch piece of ginger (grated or paste)
- 2-3 green chilies (sliced)
- 1 cup coconut milk (optional for creaminess)
- 1 tbsp tamarind paste or 2 tbsp lemon juice
- 2 tbsp mustard oil (or any cooking oil)

**Spices:**
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- Salt to taste

**Herbs:**
- Fresh coriander leaves (chopped, for garnish)
- Curry leaves (10-12, optional for authentic flavor)

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### **Instructions**

#### **Step 1: Marinate the Fish**
1. Clean the fish thoroughly and pat it dry.
2. Rub the fish pieces with turmeric powder, red chili powder, salt, and lemon juice. Let it marinate for 30 minutes.

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#### **Step 2: Prepare the Curry Base**
1. Heat mustard oil in a deep pan or clay pot until it reaches a smoking point. Reduce the heat.
2. Add cumin seeds and curry leaves (if using). Let them splutter for a few seconds.
3. Add sliced onions and sauté until golden brown.
4. Stir in garlic, ginger, and green chilies. Cook for 1-2 minutes until aromatic.
5. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.

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#### **Step 3: Add Liquid and Cook Fish**
1. Pour in 1-2 cups of water (or coconut milk for a creamy version). Stir well and bring to a boil.
2. Add the tamarind paste or lemon juice for tanginess.
3. Gently place the marinated fish pieces into the curry. Cover and simmer on low heat for 15-20 minutes, or until the fish is cooked through. Avoid stirring too much to keep the fish pieces intact.

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#### **Step 4: Finishing Touches**
1. Sprinkle garam masala and garnish with fresh coriander leaves.
2. Let the curry rest for a few minutes to allow the flavors to meld.

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### **Serving Suggestions**
- Serve hot with steamed rice, naan, or roti.
- Accompany with fresh salads, mint chutney, or pickles for a complete meal.

Would you like a simpler version or tips for cooking this in a modern kitchen? 😊