Coastal Fish Curry with Coconut Gravy — Karwar Fish Curry
A Karnataka coastal fish curry from the Karwar region in a coconut-and-kokum gravy with a fresh-ground masala of coriander, cumin, and red chillies.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast coriander seeds, cumin seeds, dried red chillies, fenugreek seeds in a dry skillet over medium heat for 90 seconds until fragrant. Add coconut, toast 60 seconds stirring until lightly golden, cool 1 minute. Blend toasted mixture with kashmiri chilli powder, remaining turmeric, and 1/2 cup water into smooth thick paste. Soak kokum petals in 1/4 cup hot water for 5 minutes.
Saute
Heat 3 tbsp oil in a heavy skillet over medium heat. Add curry leaves, let crackle 10 seconds. Add shallots, cook 5 minutes stirring until edges brown. Add ginger-garlic paste and green chillies, cook 1 minute medium until raw smell fades.
Build
Add chopped tomato and remaining 0.5 tsp salt, cook 2 minutes medium-low mashing until tomato breaks down. Add coconut-spice paste, cook 5 minutes medium-low stirring until oil beads at edges and masala turns deep red-brown.
Simmer
Pour in 400ml hot water and kokum with soaking liquid, bring to gentle simmer over medium-low heat. Slide fish into gravy in single layer, cover, simmer 7 minutes low until fish flakes easily and reaches 145°F internal temperature—spoon gravy over but do not stir. Rest 2 minutes off heat.
Plate
Garnish with fresh coriander and serve with steamed sona masoori rice, neer dosa, paratha, lime pickle, and roasted papad alongside.
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