Tangy Coconut Fish Curry — Mangalorean Fish Curry
A coastal Mangalorean curry of white fish in a tangy coconut-and-tamarind gravy with kashmiri chilli, fenugreek, and curry leaves.
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 desiccated coconut in a dry skillet over medium heat 90 seconds until light golden. Add fenugreek and cumin seeds, toast 30 seconds more, cool 1 minute. Blend toasted coconut-seeds with Kashmiri chilli powder, ground coriander, tamarind paste, remaining turmeric, and 8 tbsp water into a smooth thick paste.
Bloom
Heat 2 tbsp oil in a heavy skillet over medium heat. Add curry leaves, let crackle 10 seconds. Add shallots, cook 5 minutes stirring until edges turn brown and crisp.
Build
Add ginger-garlic paste and slit green chillies, cook 1 minute on medium until raw smell fades. Add chopped tomatoes and remaining 0.5 tsp salt, cook 3-4 minutes on medium-low mashing until tomatoes break down completely.
Build 2
Add coconut-spice paste, cook 4 minutes on medium-low stirring until oil beads at edges and masala turns deep red-orange. Pour in 400ml hot water, bring to a gentle simmer on medium-low.
Simmer
Slide fish pieces into gravy in a single layer. Cover, simmer 8 minutes on low until fish flakes easily at 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 rice, neer dosa, or paratha, 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.