Mangalorean Coconut Fish Curry

By: Leena Crasta

½ kg or 10 medium pieces/ fillets of Pomfret or seer fish.
(Marinade it with salt and ½ tsp turmeric powder)
200 grams of grated coconut
1 medium onion long cut
4 cloves of garlic
½ tsp of jeera (cumin seeds)
2 green chilies and 2 red chillies
¼ inch ginger
½ tsp coriander seeds
A small ball of tamrind

(For seasoning)
1 small onion finely chopped
5 to 6 curry leaves
2 tsp of coconut oil or vegetable oil

Grind all the ingredients to make a find paste
Heat a pan and add oil.
Add chopped onions and fry it till golden brown
Add curry leaves. Add ground masala. Fry for 2 to 3 minutes
Add water to keep the gravy thick and bring it to a boiling point.
Add fish pieces/ fillets and boil for three minutes.
Off the gas and garnish with curry leaves. Sprinkle coconut oil on the top of the gravy .
Serve with rice of roti

(Leena Crasta is Course Co-ordinator of FoodCraft School, Bangalore)

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