Mangalorean Fish Curry with Rice
A tangy, spicy coconut fish curry from the coastal Karnataka region, served over steamed rice. This weeknight-friendly version uses common ingredients and comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 1 lb white fish fillets
- 1 can (13.5 oz) coconut milk
- 1 medium onion
- 2 green chilies
- 1 tbsp tamarind paste
- 1 tsp turmeric powder
- 1 cup rice
- 1 tsp salt
Instructions
- 1
Rinse the 1 cup rice and cook with 2 cups water in a pot or rice cooker until tender, about 15-20 minutes. Keep warm.
- 2
Slice the 1 onion and slit the 2 green chilies lengthwise. Pat the 1 lb fish dry and cut into 2-inch chunks.
- 3
In a deep pan, heat 1 tbsp oil over medium. Add the sliced onion and green chilies, sauté until onion is soft and translucent, about 5 minutes.
- 4
Add 1 tsp turmeric, 1 tbsp tamarind paste, and 1 tsp salt. Stir for 1 minute until fragrant.
- 5
Pour in the 1 can coconut milk and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
- 6
Add the fish chunks in a single layer. Simmer gently, spooning sauce over fish, until fish is opaque and flakes easily, about 8-10 minutes.
- 7
Serve the curry hot over the cooked rice.
Tools you’ll need
- pot for rice
- deep pan or skillet
- knife
- cutting board
- spoon
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