Mangalorean Fish Curry
A tangy and spicy fish curry from the coastal Mangalore region of India, characterized by the use of coconut, tamarind, and a vibrant blend of spices. This curry offers a perfect balance of heat and tanginess with a rich coconut gravy.
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Ingredients
- 600 gramsfresh fish (preferably kingfish or pomfret)
cut into medium-sized pieces
- 2 tablespoonstamarind paste
- 1 cupgrated fresh coconut
- 6 piecesdry red chilies
adjust to taste
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds
- 1 teaspoonfenugreek seeds
- 1 teaspoonblack peppercorns
- 1 teaspoonmustard seeds
- 1 sprigcurry leaves
- 1 piecegreen chili
slit lengthwise
- 1 mediumonion
finely chopped
- 4 piecesgarlic cloves
crushed
- 1 inchginger
grated
- 1 teaspoonturmeric powder
- 1 ½ teaspoonssalt
adjust to taste
- 3 tablespoonsoil (preferably coconut oil)
- 2 cupswater
Instructions
Soak the tamarind paste in ½ cup warm water for 10 minutes and then extract the juice by straining. Set aside.
Dry roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns in a pan over medium heat until aromatic, about 2–3 minutes. Be careful not to burn them.
Allow the roasted spices to cool slightly, then grind them finely with the grated fresh coconut and a little water to form a smooth paste. Set aside.
Heat coconut oil in a deep pan or kadai over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, slit green chili, and finely chopped onions. Sauté until the onions turn translucent, about 5 minutes.
Add crushed garlic and grated ginger; sauté for another 2 minutes until fragrant.
Add the ground coconut and spice paste along with turmeric powder. Cook this masala on medium heat for 5–7 minutes, stirring frequently to prevent sticking.
Pour in the tamarind juice and 1½ cups of water. Stir well and bring the curry to a gentle boil.
Add salt to taste, then carefully add the fish pieces. Reduce the heat to low and simmer gently for 12–15 minutes or until the fish is cooked through but still tender.
Adjust the consistency of the curry by adding the remaining water if necessary. Simmer for another 2 minutes.
Turn off the heat. Let the curry rest for a few minutes before serving to allow flavors to meld.
