Coconut Fish curry

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

Mackerel/ Bangda fry

Mackerel Bangda fry noorsrecipes

Yummy! Mackerel or Bangda fry is one of our favourites. This is one of Mum’s simplest and delicious fish dishes. And what’s more it’s easy peasy 🙂

You can have it with hot phulkas,dal or steamed rice. We’re sure it will stay with you forever.


  • Mackerel/ Bangda – 4 pieces
  • Red chilli powder – 4  tsp
  • Salt – 2 tsp or as per taste
  • Vinegar – enough to mix the red chilli powder and salt
  • Oil to shallow fry


  • I buy Mackerel which is completely cleaned and head cut off. Wash them thoroughly.
  • Make deep slits on both sides of the fish. This helps in coating the marinade well into the fish.
  • Mix the salt and red chili powder with enough vinegar to make a paste.
  • Do not add water.
  • Apply the paste to the  Mackerel and allow to marinate for at least an hour .
  • Heat oil in a frying pan and shallow fry the mackerel on both sides until cooked and golden brown  about 10 minutes each on medium flame on both sides.
  • Serve hot with some stir fried veggies or rice.

Note: This is the simplest masala. If you want to, you can add ginger garlic paste, coriander powder , cumin powder, pepper powder as per your taste to the marinade.