South Indian Fish Curry with Chickpeas is a flavorful and wholesome dish that beautifully combines the rich culinary traditions of South India with a healthy twist. Known for its bold, tangy, and aromatic flavors, South Indian fish curry typically features a base of coconut milk, tamarind, and a blend of spices such as mustard seeds, curry leaves, turmeric, and red chili powder.
The addition of chickpeas to this classic dish not only enhances its nutritional value but also provides a delightful texture, making it a heartier meal. Chickpeas, being an excellent source of protein and fiber, complement the tender and flaky fish, creating a balanced dish that is both satisfying and nourishing.
This curry is often paired with steamed rice, appams, or dosas, making it a versatile choice for any meal. The subtle sweetness of coconut milk, the tanginess of tamarind, and the earthy flavor of chickpeas combined with the fresh taste of fish make this dish a true celebration of South Indian cuisine.
Ingredients: For the Curry Base: 2 tbsp coconut oil
1 tsp mustard seeds
1 sprig of curry leaves
2 medium onions, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, minced
2 medium tomatoes, finely chopped
2 green chilies, slit
1 tsp turmeric powder
1 tbsp red chili powder (adjust to taste)
2 tsp coriander powder
1 tsp garam masala
1 cup thick coconut milk
1 cup water
2 tbsp tamarind pulp (adjust to taste)
For the Fish and Chickpeas: 300g fish fillets (kingfish, seer fish, or any firm white fish), cut into medium-sized pieces
1 cup cooked or canned chickpeas (drained and rinsed)
Salt to taste
For Garnish: Fresh coriander leaves, chopped
A few curry leaves (optional)
Instructions:# Prepare the Base: - Heat coconut oil in a large pan or skillet over medium heat.
- Add mustard seeds and let them splutter.
- Add the curry leaves and sauté for a few seconds until aromatic.
# Cook the Aromatics: - Add the chopped onions and sauté until golden brown.
- Add the minced ginger, garlic, and green chilies. Cook for 1–2 minutes until the raw smell disappears.
# Build the Curry: - Add the chopped tomatoes and cook until they soften and become pulpy.
- Stir in the turmeric, red chili powder, coriander powder, and garam masala. Cook the spices for 1–2 minutes.
# Add Coconut Milk and Tamarind: - Pour in the coconut milk and water. Mix well and bring to a gentle simmer.
- Add the tamarind pulp and salt to taste. Let the curry base simmer for 5–7 minutes, allowing the flavors to meld.
# Add Fish and Chickpeas: - Gently add the fish pieces to the curry, ensuring they are submerged in the sauce.
- Add the cooked chickpeas and simmer for 8–10 minutes, or until the fish is cooked through and tender.
# Garnish and Serve: - Turn off the heat and garnish with fresh coriander leaves and additional curry leaves if desired.
- Serve hot with steamed rice, appams, or dosas.