Post pregnancy fish curry is a simple and comforting curry made with fish, shallots, garlic, dry ginger powder, ajwain and a few basic ingredients. After pregnancy, homemade dishes that are easy to prepare, nourishing and tasty are always a good choice. And this fish curry is one such recipe that you can easily include in your postpartum meals.
Post Pregnancy Fish Curry Recipe
This is one recipe which I had daily as my post pregnancy food during the first month. Even though my mom is a vegetarian she made this curry for me. What makes this special is it has ajwain, dry ginger, garlic, shallots, curry leaves and many other things in this which helps increase milk during breast feeding.
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This post pregnancy fish curry is simple to make and tastes delicious with hot steamed rice, Kerala matta rice, ragi mudde or dosa. You can check all my post pregnancy recipes.
About Post Pregnancy Fish Curry
Fish is a good source of protein and provides important nutrients like omega-2, iron and vitamins. It makes a great addition to a postpartum meal. This fish curry is made with fresh fish, shallots, garlic, ajwain, vegetables, spices and coconut.
After pregnancy, my mom used to make this fish curry for me. She is actually a vegetarian, but she would still make non veg dishes for me because she wanted me to have nutritious food.
I still love making this curry because it reminds me of those pregnancy days and my mom taking care of me. It is simple, flavourful and tastes so good with hot steamed rice. This is different from regular fish curry.
The only thing that makes this fish curry different from usual one is ajwain and dry ginger powder. We don’t normally add them to regular fish curry, but my mom added them here as they are traditionally used in postpartum cooking and are believed to help with digestion and overall health during and after pregnancy.
If you are looking for a simple fish curry to include in your postpartum meal plan, give this one a try. For more postpartum recipes, check out my other recipes like karutha meen curry, ginger halwa, drumstick leaves poriyal, goat spleen fry and lactation brownies.
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Ingredients
- Fish pieces : Use fresh, firm pieces of your choice for this curry. I have used therachi fish, but you can also use seer fish, pomfret, rohu, salmon, tilapia or any firm fish while cooking.
- Vegetables : I used Brinjal and drumstick, you can skip brinjal if you are making this specially for post pregnancy.
- Tamarind Paste : Tamarind gives the curry its tangy flavour. You can adjust the amount depending on how sour you like your fish curry.
- Gingelly oil – works really well in this recipe. You can also use regular cooking oil if preferred.
- Whole Spices : I used ajwain which helps with digestion, cumin seeds and black pepper adds aroma.
- Shallots and Garlic : These two helps heal the guts and also add flavour.
- Fresh coconut : Freshly grated coconut helps thicken the curry.
- Spice powder : Turmeric powder, red chilli powder and coriander powder are added to make the masala.
- Dry ginger powder : A little dry ginger is mainly used for digestion.
- Curry leaves : Curry leaves adds aroma to the curry.
Step by Step Pictures
1)Heat oil in a kadai. Add in shallots and garlic and saute for 2 minutes.
2)Now add in carom seeds, cumin seeds, pepper and stir fry for 30 seconds.
3)Add in coconut and start roasting on low medium heat till it gets golden and crispy.
4)Once it starts to get golden, add in curry leaves and dry ginger powder and roast till it gets golden and well roasted.
5)Add all powdered spices and toast for 2 minutes to activate the spices.
6)Now the spices are roasted really well. Take them in a bowl and let it cool for 5 mins.
7)Now take the roasted mix in a blender along with tamarind.
8)Make it into a smooth puree by adding some water. Set this aside.
9)Now lets make the fish curry. Take drumstick, brinjal (leave if making as post pregnancy meal) in the same kadai.
10)Add in some water, coconut masala.
11)Season with salt. Cook this and bring it to a full boil. Cover this and cook for 5 mins till the veggies is cooked.
12)Now Add in fish pieces and cook for 7 to 10 mins till the fish is cooked.
13)Thats it fish curry ready.
14)Serve this curry with rice.
Expert Tips
- Roast the shallots, coconut and spices on medium heat. Don’t let them burn, as this can make the curry taste bitter.
- Cook the vegetables until they are tender before adding the fish.
- Add the fish gently to the curry and avoid stirring too much. This helps the pieces stay in whole.
- Add the regular tamarind or kudampuli according to your taste.
- Let the curry rest for a few minutes before serving. This gives the fish enough time to absorb the flavours of the masala.
Storage and Serving
Store leftover fish curry in an airtight container in the refrigerator. It stays good for 2 to 4 days. Reheat the curry gently before serving.
This fish curry tastes best with hot steamed rice, matta rice. You can also serve it with idli or dosai.
FAQ
Q. Can I skip the vegetables in the curry ?
Yes. You can skip the brinjal and drumstick and make the curry without them. The curry will taste delicious.
Q. Can I make this curry less spicy ?
Yes. Simply reduce the amount of chilli powder to make the curry milder. This is also a good option if you prefer lighter curry during postpartum time.
Q. Which fish can I use for this curry ?
You can use any fresh, firm fish that hold its shape well while cooking. Seer fish, pomfret, tilapia, and salmon work well for this recipe.
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Post Pregnancy Fish Curry Recipe
Post pregnancy fish curry is also known as karutha curry is a simple and comforting curry made with fish, shallots, garlic, dry ginger powder, ajwain and a few basic ingredients. After pregnancy, homemade dishes that are easy to prepare, nourishing and tasty are always a good choice. And this fish curry is one such recipe that you can easily include in your postpartum meals.
Ingredients
For Roasting and Grinding
Nutrition
Nutrition Facts
Post Pregnancy Fish Curry Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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