Mangalorean Fish Curry
A vibrant South Indian fish curry layered with coconut, tamarind, and warm spices. Tender fish fillets simmer in a rich, tangy sauce with just the right balance of heat and sour.
- Total time
- 35 min
- Servings
- 2
- Calories
- 345
- Protein
- 32g
Ingredients
- 300 g fish fillets (mackerel, kingfish, or cod), skin removed
- 1 can (400 ml) coconut milk, full-fat
- 1 whole onion, medium
- 1 whole tomato, medium
- 1 tablespoon tamarind paste
- 2 tablespoons coconut oil
- 4 whole garlic cloves
- 1 tablespoon ginger, fresh
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
Instructions
- 1
Peel the garlic cloves by placing each under the flat side of a knife and pressing down with the heel of your hand until the skin cracks, then remove it.
- 2
Cut the ginger into rough 1-inch chunks with a knife; you will blend these, so they do not need to be neat.
- 3
Place the garlic, ginger, red chili powder, and turmeric powder into a blender with 1/4 cup water, then blend on high until it forms a smooth, wet paste—about 60 seconds.
- 4
Cut the onion in half from root to tip, then lay the flat side on the cutting board and slice into thin half-moons, cutting crosswise across the curve.
- 5
Cut the tomato into quarters by slicing straight down through the center, then cut each half in half again; they will soften in the curry, so the size is flexible.
- 6
Pat the fish fillets dry with paper towels by laying them on a clean towel and pressing gently so they are not wet on the surface, which helps them brown.
- 7
Pour 2 tablespoons coconut oil into a medium saucepan or deep skillet (10 to 12 inches), place it over medium-high heat, and wait until the oil shimmers and moves quickly when you tilt the pan—about 90 seconds.
- 8
Add the sliced onion to the hot oil and stir constantly for 3 to 4 minutes, until the onion edges turn golden and the color looks honey-brown, making the curry more fragrant.
- 9
Pour the spice paste from the blender into the pan and stir with a wooden spoon for 45 seconds until it smells strongly fragrant and the raw spice smell fades.
- 10
Add the tomato pieces and 1 tablespoon tamarind paste, then stir together for 30 seconds so they mix into the spices.
- 11
Pour in the full can (400 ml) of coconut milk and 0.5 cup water, then stir gently with a wooden spoon until the sauce is even in color, about 30 seconds.
- 12
Reduce the heat to medium and let the sauce simmer, uncovered, for 5 to 7 minutes; you will see small bubbles breaking the surface regularly, which softens the tomato.
- 13
Gently lay each fish fillet into the simmering sauce with a spatula, arranging them so they are mostly submerged and spread out in a single layer—do not crowd the pan.
- 14
Reduce heat to medium-low and let the curry simmer gently, uncovered, for 8 to 10 minutes; the fish will turn opaque (white, not translucent) and flake gently when poked with a fork.
- 15
Taste the sauce with a small spoon; if it tastes too mild, add 0.25 teaspoon more red chili powder and stir. If it tastes too rich, add 2 more tablespoons of water.
- 16
Slide the curry from the pan into a serving bowl or directly onto plates, making sure each portion has fish, sauce, and tomato pieces together.
Tools you’ll need
- blender or food processor
- medium saucepan or 10-12 inch deep skillet
- wooden spoon
- spatula
- paper towels
- knife and cutting board
- small spoon for tasting
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