Potato Fish Pepper Curry has medicinal value as it is made using ginger, pepper, cumin seeds. It helps in preventing cold and running nose. The dish is quite spicy but not the chilli powder spiciness - black pepper corns are freshly ground along with onions, cumins, ginger and garlic and hence it retains it's aroma and freshness.
The pepper curry could also be made without using potatoes but potatoes does add flavour to the dish and you must give it a try. Usually, potatoes are added to chicken and mutton gravy but not to any fish recipes. Today, i just had plans to make a pepper kuzhambu with atlantic salmon fish and somehow dragged myself to do a vegetable addition to the gravy and simmered it down to a thick tamarind paste like curry - it tasted awesome and spicy! Do give it a try and share your comments :)
Ingredients:
4-5 medium sized fish pieces, preferably king fish or atlantic salmon or tilapia
1 cup tamarind extract
1 medium sized onion
1 small tomato
1/2 tsp fenugreek seeds
1 tsp mustard seeds
1/2 tsp split urad dhal or black gram
1 tbsp gingely oil
3 baby potatoes or 1 regular potato, parboiled/half-cooked
1 tbsp chopped coriander leaves
salt to taste
1 tsp black pepper powder (optional)
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 pinch of turmeric powder
For Grinding:
1 small onion, roughly chopped
2 tsp black pepper corns
1/2 tsp cumin seeds
1 tsp chopped ginger
5-6 garlic pods
How to make potato fish pepper curry:
1. Heat a pan with a tbsp of gingely oil or any cooking oil. Gingely oil gives the best taste for tamarind based dishes or any kuzhambu varieties. Add mustard seeds, urad dhal and fenugreek seeds. Let the mustard seeds sputter.
2. Then add chopped onions and saute for 3-4 minutes on medium to high flame.
3. Add chopped tomatoes and little salt to speed up the cooking process.
4. Cook till the onions turn light brown and tomatoes become mushy.
5. Meanwhile, add all the ingredients mentioned under "grinding" to a mixer or food processor.
6. Grind it to a smooth paste by adding water little by little.
7. Once the onions and tomatoes are cooked enough, add the tamaring paste and bring it to boil on high flame.
8. Now add the ground paste.
9. Add turmeric powder, coriander powder and red chilli powder. Check for salt and add more if required.
10. Add a cup of water and cook on medium flame for 6-7 minutes. Add chopped coriander leaves.
11. Now, add the par-boiled potatoes and cook for 2 minutes.
12. Then, add the cleaned and washed fish pieces and cook it covered on high flame for 4-5 minutes.
13. Simmer the gravy till it reaches the desired consistency. You can have it like a kuzhambu or gravy.
14. You can simmer further down, till all the water evaporates and the gravy becomes very thick. Switch off the flame. Optionally you can add black pepper powder and mix it once.
15. Spicy Potato fish pepper curry is ready - serve it with white rice!
The pepper curry could also be made without using potatoes but potatoes does add flavour to the dish and you must give it a try. Usually, potatoes are added to chicken and mutton gravy but not to any fish recipes. Today, i just had plans to make a pepper kuzhambu with atlantic salmon fish and somehow dragged myself to do a vegetable addition to the gravy and simmered it down to a thick tamarind paste like curry - it tasted awesome and spicy! Do give it a try and share your comments :)
4-5 medium sized fish pieces, preferably king fish or atlantic salmon or tilapia
1 cup tamarind extract
1 medium sized onion
1 small tomato
1/2 tsp fenugreek seeds
1 tsp mustard seeds
1/2 tsp split urad dhal or black gram
1 tbsp gingely oil
3 baby potatoes or 1 regular potato, parboiled/half-cooked
1 tbsp chopped coriander leaves
salt to taste
1 tsp black pepper powder (optional)
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 pinch of turmeric powder
For Grinding:
1 small onion, roughly chopped
2 tsp black pepper corns
1/2 tsp cumin seeds
1 tsp chopped ginger
5-6 garlic pods
How to make potato fish pepper curry:
1. Heat a pan with a tbsp of gingely oil or any cooking oil. Gingely oil gives the best taste for tamarind based dishes or any kuzhambu varieties. Add mustard seeds, urad dhal and fenugreek seeds. Let the mustard seeds sputter.
3. Add chopped tomatoes and little salt to speed up the cooking process.
4. Cook till the onions turn light brown and tomatoes become mushy.
5. Meanwhile, add all the ingredients mentioned under "grinding" to a mixer or food processor.
6. Grind it to a smooth paste by adding water little by little.
7. Once the onions and tomatoes are cooked enough, add the tamaring paste and bring it to boil on high flame.
8. Now add the ground paste.
9. Add turmeric powder, coriander powder and red chilli powder. Check for salt and add more if required.
10. Add a cup of water and cook on medium flame for 6-7 minutes. Add chopped coriander leaves.
11. Now, add the par-boiled potatoes and cook for 2 minutes.
12. Then, add the cleaned and washed fish pieces and cook it covered on high flame for 4-5 minutes.
13. Simmer the gravy till it reaches the desired consistency. You can have it like a kuzhambu or gravy.
14. You can simmer further down, till all the water evaporates and the gravy becomes very thick. Switch off the flame. Optionally you can add black pepper powder and mix it once.
15. Spicy Potato fish pepper curry is ready - serve it with white rice!
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