Description
A rich and flavorful fish curry made with tender fish, coconut, and a blend of spices, bringing coastal traditions to your kitchen.
Ingredients
- 500 grams fish (preferably king fish)
- 4 tablespoons coconut oil, divided
- 1 teaspoon mustard seeds
- 1 medium onion, chopped finely
- 1 medium tomato, cut into long wedges
- 3 green chilies (optional)
- 2 sprigs curry leaves
- 3 tablespoons coriander leaves, chopped finely
- 3 tablespoons tamarind pulp
- 1 teaspoon fennel seeds
- 1 large onion, sliced
- 2 tablespoons ginger garlic paste
- 1 large tomato, chopped
- 1 tablespoon Kashmiri chili powder
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- ½ cup fresh coconut, grated
Instructions
- Heat coconut oil in a claypot. Add fennel seeds and sauté for a minute until they sizzle.
- Add sliced onions, stirring until translucent.
- Stir in ginger garlic paste and sauté until the raw aroma disappears.
- Mix in chopped tomatoes, ensuring they remain roughly chopped for texture.
- Incorporate spice powders and sauté for a minute.
- Add grated coconut and roast for 4 to 5 minutes.
- Allow the mixture to cool for 10 minutes before blending with water into a smooth paste.
- In the same pan, heat more coconut oil and add mustard seeds. Let them crackle.
- Add chopped onions and curry leaves, sautéing until golden.
- Pour in the ground coconut masala and stir fry for 5 to 6 minutes.
- Season with salt, then toss in whole tomato wedges.
- Pour in tamarind extract and add enough water to create a gravy, bringing it to a boil.
- Gently mix in the fish pieces and let them cook on low medium heat for 10 minutes.
- Add chopped coriander leaves, cover, and let the flavors mingle for 30 minutes. Serve over rice.
Notes
Enhance flavor development by making the coconut paste ahead of time and adjust spices according to heat tolerance.
