You may well be familiar with a dish called Fish Patiya but there are numerous versions of this tangy and tomato-ey fish curry and this is the one I’ve grown up eating.
Every Saturday my dad and my ajoba would go to the fish market to stock up on fish for the week. With all the cleaning and gutting involved, lunch would be a simple affair with rice, curry and fried fish or fried prawns. The more involved preparations and any curried versions of fish and prawns were reserved for later in the week.
My sister and I looked forward to this one in particular, served with a plain dal and steamed rice so that the rich flavours could be savoured.
As you may know by now, I temper the spices down quite a bit for our little man. Feel free to turn up the volume on the chilli powder and turmeric. Just don’t forget the vinegar. It gives this dish its distinctive taster.
I hope this becomes as regular on your menu as it is on our weeknight meal plan.
250 grams cod fish or any other white fish, cut into large chunks
2 large onions, finely chopped
2 large tomatoes, finely chopped
10-12 curry leaves
1/2 teaspoon turmeric
1 teaspoon chilli powder
1 tablespoon vinegar
salt to taste
1 tablespoon coriander, chopped
- Heat the oil. Add the curry leaves and saute until the oil is fragrant.
- Add the onions and tomatoes and fry till the oil separates.
- Add the fish, salt, dry spices and the vinegar. Mix well.
- Add enough water to cover the fish. Cover and let cook for about 10 minutes or so or until fish is cooked.
- Add the chopped coriander, stir and take it off the heat.
- Serve with steamed rice and plain dal.
- I use white wine vinegar although malt vinegar is fine too. You might want to taste the final dish and add more vinegar, if you prefer. You want a tang without the vinegar overpowering the taste.
- If you prefer a spicier version, add more of the chilli powder. Do not add green chillies.