Weekends call for a satisfying, scrumptious meal and what better than Coconut Fish Curry! Perfectly and tenderly cooked, fish curry is deceptively simple, well-balanced and inviting to the senses. It truly is a classic, winning dish 🙂
The tanginess of the kokum and fragrant flavors of the spices blend wonderfully to give you an aromatic, super delicious fish curry that’s comforting for your palate.
Fish – 6 pieces
Onion – 1 medium sized
Grated coconut – 5 tbsp
Ginger garlic paste – 1 tsp
Red chili powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Turmeric powder -1/4 tsp
Garam masala – 1/4 tsp
Kokum – 4 pieces
Curry leaves 9-10
Mustard seeds – 3/4 tsp
Oil 2 -3 tbsp
Salt as required
You can use king fish, tilapia, mackerel, or any fish you like. Wash thoroughly.
Soak Kokum in some warm water and keep aside.
Roughly chop onions.
Grind together onions, grated coconut, ginger-garlic paste, coriander seeds, cumin seeds, red chili powder into smooth paste.
Heat oil in a wok. Once the oil is hot, add mustard seeds. Once they splutter add curry leaves.
Add the ground masala and fry well. Add turmeric powder, garam masala and salt.
Once the masala forms a lump and oil separates, add about 4 cups of water and bring it to boil.
Make sure the gravy is of medium consistency and be careful while adding water. Add 3 cups first and depending on the consistency you desire, add more water accordingly.
Mix little water in Kashmiri red chili powder and add it to the gravy.
Also add the soaked Kokum with the water.
Once the gravy comes to a boil, add the fish pieces and cook on medium flame for 10-15 minutes. Fish cooks faster.
Serve with steamed white rice, boiled rice or rice rotis and enjoy J