Photograph of the finished Mangalorean fish curry

India · Cà ri cá Mangalore cốt dừa

Mangalorean fish curry

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 2.8 lb
  • Photograph of Shredded coconut Shredded coconut 12.7 oz
  • Photograph of Dried chillies Dried chillies 28
  • Photograph of Coriander seed powder Coriander seed powder 1.1 oz
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Turmeric powder Turmeric powder 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Mustard seeds Mustard seeds 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast dried Byadgi chilies with coriander powder for 3 minutes, then grind them together with grated coconut, turmeric, and tamarind juice to make a wet masala.
  2. 2 Masala is a blended curry sauce made with coconut milk or water, not a dry sautéed sauce; it's a type of smooth, creamy, coastal-style curry.
  3. 3 Sauté mustard seeds in oil until they pop, then add red onion and curry leaves.
  4. 4 Pour in the masala sauce and simmer for 12 minutes until the sauce thickens and the raw coconut flavor disappears.
  5. 5 Lower the heat and place the fish fillet into the sauce, shaking the pan instead of stirring to prevent the fish from breaking apart.
  6. 6 Cook for 10 minutes, then turn off the heat and let the fish rest for 10 minutes to absorb the sauce.

With an appliance

  • Oven 50 min

    Replace steps 5–6: place the fish in the masala, cover tightly and simmer on the middle rack of the oven at 170 degrees for 10 minutes, then let it rest for 10 minutes; do not stir so the fish pieces do not break apart.

Start cooking