Mangalorean Fish Curry

A red Mangalorean fish curry in a roasted chilli and coconut masala, sharpened with tamarind.

TIME BREAKDOWN
Prep: 20 min
Cook: 30 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g firm fish steaks, such as kingfish or thick cod loin, cut into 5cm pieces
  • 8 dried Kashmiri red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp ground turmeric
  • 4 cloves garlic
  • 100g unsweetened desiccated coconut, soaked in 100ml hot water for 15 minutes
  • 1 tbsp tamarind paste
  • 3 tbsp coconut oil
  • 1 onion, finely chopped
  • 8 fresh curry leaves
  • 1 1/2 tsp salt
  • 350ml water

Method

  1. Dry-roast the dried chillies, coriander, cumin, fenugreek and peppercorns in a pan over a medium heat for 2 minutes until fragrant. Cool slightly.

  2. Blend the roasted spices with the turmeric, garlic, soaked coconut with its water and tamarind paste to a smooth paste.

  3. Heat the coconut oil in a wide, heavy pan over a medium heat. Cook the onion and curry leaves for 6 minutes until golden.

  4. Add the masala paste and cook for 5 minutes, stirring, until the oil separates.

  5. Add the water and salt, bring to a simmer and cook for 8 minutes.

  6. Add the fish and cook gently for 8 minutes, shaking the pan, until just cooked through. Rest for 10 minutes and serve with rice.