Toddy Shop Fish Curry
Non-veg · Curries & Gravies, Kuzhambu, Sambar & Rasam
Curries & GraviesKuzhambu, Sambar & RasamLow carbHigh proteinGluten-freeDairy-free
Cook along
9 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Toddy shop fish curry from Kerala: sardines in Malabar tamarind with coconut oil, shallots and Kashmiri chilli. Spicy, serves 4, 40 minutes plus rest, video.
High proteinLow calorie
Ingredients
15 itemsCoconut Oil4 tbsp
Fenugreek Seeds0.38 tsp
Garlic, Thinly Sliced2 tbsp
Green Chilli, Thinly Sliced3
Curry leaves3 sprigs
Turmeric Powder¼ tsp
Water½ cup
Rock Salt1.5 tsp
Sardine Fish500 grams
Malabar Tamarind4
Mustard Seeds½ tsp
Small Onion (Shallots), Thinly Sliced½ cup
Kashmiri Red Chilli Powder2 tbsp
Ginger, Julienne1 tbsp
Contains: fish.
Nutrition
One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 4 |
|---|---|---|
| Energy | 367kcal | 1468kcal |
| Protein | 27g | 106g |
| Carbohydrate | 8g | 32g |
| Fat | 26g | 103g |
| Fibre | 2.1g | 8.4g |
| Sugar | 2.1g | 8.4g |
Method
- 1
In a bowl, mix together the Malabar tamarind and warm water. Allow it to rest for 15 minutes.
Malabar TamarindWater
- 2
In a pan, add coconut oil and crackle mustard seeds, and add fenugreek seeds. Add ginger and garlic and saute for a minute.
Coconut OilFenugreek SeedsGarlicMustard SeedsGinger
- 3
Add the shallots, curry leaves and green chilli, and saute until it starts to turn golden brown.
Green ChilliCurry leavesSmall Onion (Shallots)
- 4
Turn the flame to low. Add turmeric powder, red chilli powder and Kashmiri chilli powder. Saute for a minute.
Turmeric PowderKashmiri Red Chilli Powder
- 5
Add the tamarind water. Increase the heat to medium and bring it to a boil. Add water.
Water
- 6
Add the rock salt, cover and cook for 5 minutes. Add the fish, cook for 5 mins and then reduce the flame to low, cook for around 10 minutes, depending on the size of the fish pieces.
Rock SaltSardine Fish
- 7
Swirl the pot around to mix. Don’t use a spoon or spatula.
- 8
Add curry leaves, fenugreek powder and coconut oil. Turn off the heat.
Curry leavesFenugreek SeedsCoconut Oil
- 9
Cover and allow it to rest for at least 2 hours before serving. For best results, serve it the next day.
Before you start
- How long does Toddy Shop Fish Curry take?
- 40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.
- How many people does Toddy Shop Fish Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Toddy Shop Fish Curry vegetarian?
- No, it contains meat or fish.
- Is Toddy Shop Fish Curry spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Toddy Shop Fish Curry?
- 500 grams Sardine Fish, 4 Malabar Tamarind, 1 sprigs Curry leaves, ½ cup Small Onion (Shallots), 3 Green Chilli, 3 tbsp Coconut Oil, and a few more listed on this page.
- Do I need a pressure cooker for Toddy Shop Fish Curry?
- No, it is cooked in an open pot.
- How many calories are in Toddy Shop Fish Curry?
- About 367 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
2 notes- C
A Cookd cookSeptember 2023
should we keep it overnight in the fridge or outside ?
- G
GraceMay 2022
Best eaten with curd rice or kappa.. Its so yummy!!
