01 February 2013


I learnt this recipe from my brother. During my last trip to India... My brother also,came down from U.S.A, and after a long time we were together... And one day my mom was out of town... So the kitchen was empty.If mom’s there, she never let us inn...
So me and my brother planned to cook... I said we will have fish curry... He said ok and I thought it will be the usual fish recipe... So I was preparing ingredients for that...during that time,got a call from my friend... In that gap he made this fish curry... And the taste was out of the world... Till that date I have never tried fish with coconut... It had a divine taste... And my dad just loved it, he din’t believe that my brother cooked the dish... We had a great meal.. And when mom was back, dad was teasing her to learn cooking from his son...:)So if your bored of the same fish curry style, then try this one to tickle your taste buds ..


Pom-fret fish - 3
Onion - 1
Tomato - 1(small sized)
Tamarind Juice - 1 cup
Turmeric Powder - 1/2 tsp

To Grind:
Coconut Grated - 2 tbs
Red Dried Chilly - 8-10
Garlic - 3
Pepper corns - 10
Coriander Seeds - 1 tsp
Curry leaves - 5

To Temper(1):
Sunflower Oil - 1/2 tbs
Garlic - 3(chopped)
Ginger - 1 inch(chopped)
Green chilly - 2(chopped)

To Temper(2):
Coconut Oil - 1/2 tbs
Curry leaves - few


Clean the fish with some salt and a pinch turmeric and set them aside,Grind all the ingredients under "To Grind" with little water to a thick paste.

Before you start cooking,soak the tamarind with 1 cup of water.Take a clay pot pour in oil,and add the ingredients under "To Temper(1)" and saute them till raw smell of garlic leaves out.

Then pour in the thick ground paste and saute till it leaves out oil,and pour in 1/2 cup of plain water.And add turmeric, salt and allow it to boil for 3 mins.

Add in the chopped onion,tomato,garlic and ginger and allow it to boil for 5 mins,then pour in 1 cup of tamarind water,leave it to till the curry becomes thick enough.

When the curry becomes thick enough add the cleaned fish,and allow the fish to cook well.Take a kadai,heat some coconut oil and crackle few curry leaves and add to the curry and give a quick stir.


Mangalorean fish curry can be done 2 ways, i have sauteed my ground masala with garlic ginger and green chilly,but my brother added the ground masala with water and boiled with the chopped ingredients,it's completely your choice of deciding which one easier for you. 

Add the fish only after the curry becomes light thicker,because when you add fish,the fish will leave out some water.

The original recipe called for coconut oil in Temper(1),so you can coconut oil also it enhances the taste and flavor.

1 comment:

  1. very tempting fish curry,dear..love to have some with rice:)
    Thanx for dropping by my space tooo!!
    Flavors Of Cuisines-"Mexican"


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