Fish curry with fresh fish cooked in tangy, spicy and flavorful coconut based curry. This fish curry with coconut is from Goa, India. It is so easy to make and comes together in just 30 minutes. Perfect for busy weekends. Serve it with steamed rice or bread.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Goan, Indian
Servings: 3servings
Author: Preeti
Equipment
1 Deep bottom pan
Ingredients
For the Masala
2cupsfreshly scraped coconut
6-7dried byadagi red chiliesor Kashmiri red chilies
1.5tablespooncoriander seeds
½teaspoonturmeric powder
a small ball of tamarind
1-inchginger
6-7garlic cloves
For the Curry
5fish(Mackerel Fish, medium size)
salt to taste
turmeric powder
3-4kokum(skip if you do not have it.)
8-10teppal and tirphal(skip if you do not have it.)
Instructions
Preparations
Marinate the fish with salt and turmeric. Keep it aside.
To make coconut masala - In a mixer or grinder jar, add coconut, Byadagi red chilies, coriander seeds, turmeric powder, tamarind, ginger and garlic. Add little water and grind to a fine paste. Keep it aside.
For making the fish curry
Transfer the prepared coconut masala to a deep bottom pan. Add water to adjust the consistency of the gravy and stir. The curry should not be too thick or too thin.
Heat the curry at medium heat until it comes to a boil. Lower the heat and simmer for 3-4 minutes.
Add the marinated fish, kokum and teppal to the pan. Cook for 2 minutes on medium heat.
Taste and add salt accordingly.
Stir gently without using ladle. Hold the handles of the pan with a clean Kitchen cloth and swirl the pan gently. You can watch the video for details.
Cook on low heat for 3-4 minutes or until fish is cooked. Remove from heat. Keep it covered for 10 minutes.
Serve it with steamed rice.
Video
Notes
Teppal and tirphal - If you are using it for the first time discard the seeds and add only the outer covering. Add these berries in small quantities. Once the curry is ready, discard them while eating. Skip if it is not available.
Marinating the fish helps to remove the smell from it.
We added salt while marinating the fish. Add salt to the curry after adding the fish to the masala. Taste it and add salt as per taste.
While making fish gravy, do not use a ladle to stir the curry after adding fish to the curry. It will break the fish. Hold the handles of the pan with the kitchen cloth and gently swirl the pan.
If you prefer a less spicy curry, deseed the red chilies before adding them to grind the masala.