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