Indian · Dinner
Tangy Coconut Fish Curry
Konkan Fish Curry
A Maharashtrian Konkan coastal fish curry in a tangy coconut-and-kokum gravy with a fresh-ground masala of coriander, fennel, and dried chillies.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
18gFat
14gCarbs
3gSugar
3gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast desiccated coconut in a dry skillet over medium heat 90 seconds until light golden. Add coriander, fennel, cumin seeds and dried chillies; toast 60 seconds until fragrant. Cool 1 minute, blend with Kashmiri chilli powder, remaining turmeric, and 1/2 cup water into smooth thick paste. Soak kokum petals 5 minutes in 4 tbsp hot water.
2
Bloom
Heat 2 tbsp oil in a heavy skillet over medium heat. Add curry leaves, let crackle 10 seconds. Add shallots, cook 4-5 minutes stirring until edges brown. Stir in ginger-garlic paste and green chillies; cook 1 minute until raw smell fades.
3
Build
Add chopped tomatoes and 0.5 tsp salt to the skillet. Cook 3-4 minutes on medium-low, mashing until tomatoes break down. Add coconut-spice paste, cook 4 minutes on medium-low stirring until oil beads at edges and masala turns deep red-brown.
4
Simmer
Pour 1 3/4 cups hot water and kokum with soaking liquid into the skillet. Bring to gentle simmer over medium-low heat. Slide fish pieces into gravy in a single layer, cover, and simmer 7 minutes on low until fish flakes easily at 145°F (63°C) internal. Do not stir; spoon gravy over fish occasionally.
5
Rest and plate
Remove from heat, rest 2 minutes. Garnish with fresh coriander. Serve with sannas, neer dosa, steamed rice, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) white fish fillet
- 1 tsp salt
- 1 tsp turmeric
- 6 tbsp unsweetened desiccated coconut
- 2 tbsp coriander seeds
- 1 tsp fennel seeds
- 0.5 tsp cumin seeds
- 4 dried red chillies
- 2 tsp Kashmiri chilli powder
- 6 kokum petals
- 4 tbsp neutral oil
- 6 shallots
- 2 tbsp ginger-garlic paste
- 24 fresh curry leaves
- 2 green chillies
- 2 small tomatoes
- 2 tbsp fresh coriander