Coconut Fish Curry Recipe: If you love coastal flavors, then this dish is a must-try. This fish curry is prepared with fresh coconut, coriander, and chilies as key ingredients, bringing the best of seafood tradition from Mangalore right to your kitchen. Serve this with steamed rice, neer dosa, appam, or idiyappam for a complete meal.
Mangalorean fish curry
Fish curry, also known as jalke randai in Konkani or meen gassi or kajipu in Kannada and Tulu, is a dish packed with flavor, simple and easy to make.
There are various types of fish curry, including alle piyava gashi, hinga udda, ambat, pulimunchi, methi kotambari, phanna upkari, and more. All these dishes taste the best with neer dosa, steamed rice or parboiled rice, shevai (idiyappam), and even appam.
Today's coconut fish curry dish is made with fresh coconut, roasted coriander seeds, two different chilies, coconut oil, and tamarind.
Don't miss our prawns, ghee roast, and fish fry.
Ingredients
Fish: mackerel (bangude), kingfish (anjal), silver fish (motiyale or bolanjir), pomfret(manji), or any fish of your choice.
Coconut: Freshly grated. If unavailable, use frozen or dry.
Tamarind: For tanginess
Coriander seeds: the signature flavor comes from this spice.
Red chilies: Dry Kashmiri red chilies and small, round chilies
Coconut oil: Highly recommended for the coastal and authentic flavor.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Heat oil in a pan. Add coriander seeds and saute until aromatic on medium to low flame.
- Add this to a mixie jar or blender along with coconut, red chilies, tamarind, and a little water, and blend it to a thick, smooth paste.
- Add this paste to the pan or kadai. Clean a mixie jar with a little water and add it to the paste.
- To this, add salt, turmeric powder, and mix well.
- Bring it to a boil and simmer for 5 to 6 minutes.
- Add the fish pieces, cover, and cook for 5 minutes.
- Drizzle coconut oil and switch off the flame.
- Keep the dish covered for another 5 minutes.
- Serve fish curry with steamed rice, parboiled rice, neer dosa, kori rotti, appam, or idiyappam, and enjoy.
Tips
- To make the gravy thick and add a little sweetness, you can add a tablespoon of cashews while grinding.
- Adjust red chilies to taste.
- If you like gravy a little tangy, adjust the tamarind.
- Mackerel (bangude), kingfish (anjal), silver fish (motiyale or bolanjir), pomfret(manji), or any fish of your choice will work for this fish curry.
More Mangalorean fish recipes
Recipe card
Coconut Fish Curry - Mangalorean Style
Ingredients
For the masala
- 2 teaspoon Coconut Oil
- 1 tablespoon Coriander seeds
- 1 cup Coconut
- 3 to 4 Kashmiri dry red chilies
- 3 to 4 Small round red chilies
- ½ tablespoon Tamarind
- ¾ teaspoon Salt adjust to taste
- ¼ teaspoon Turmeric
Other ingredients
- 5 pieces Fish I have used kingfish. Use any fish of your choice.
- Coconut oil to drizzle
Instructions
- Heat oil in a pan. Add coriander seeds and saute until aromatic on medium to low flame.2 teaspoon Coconut Oil, 1 tablespoon Coriander seeds
- Add this to a mixie jar or blender along with coconut, red chilies, tamarind, and a little water, and blend it to a thick, smooth paste.1 cup Coconut, 3 to 4 Kashmiri dry red chilies, 3 to 4 Small round red chilies, ½ tablespoon Tamarind
- Add this paste to the pan or kadai. Clean a mixie jar with a little water and add it to the paste.
- To this, add salt, turmeric powder, and mix well.¾ teaspoon Salt, ¼ teaspoon Turmeric
- Bring it to a boil and simmer for 5 to 6 minutes.
- Add the fish pieces, cover, and cook for 5 minutes.5 pieces Fish
- Drizzle coconut oil and switch off the flame.Coconut oil
- Keep the dish covered for another 5 minutes.
- Serve fish curry with steamed rice, parboiled rice, neer dosa, kori rotti, appam, or idiyappam, and enjoy.
Video
Notes
- To make the gravy thick and add a little sweetness, you can add a tablespoon of cashews while grinding.
- Adjust red chilies to taste.
- If you like gravy a little tangy, adjust the tamarind.
- Mackerel (bangude), kingfish (anjal), silver fish (motiyale or bolanjir), pomfret(manji), or any fish of your choice will work for this fish curry.
Nutrition
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