Mangalore-Style Fish Curry

This curry has roots in the port city of Mangalore, in the southern state of Karnataka. Traditionally, we’d use kingfish or fresh sardines, but you could use black cod, halibut, or grouper instead. Full credit to chef Easo Johnson of the Taj Bekal Resort & Spa, who gave me this recipe. – My Thali: A Simple Indian Kitchen, Joe Thottungal & Anne DesBrisay, Figure 1 Publishing.

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Mangalore-Style Fish Curry

Course Main Course
Author Joe Thottungal & Anne DesBrisay, authors of My Thali: A Simple Indian Kitchen

Ingredients

  • 5 small Malabar tamarinds kudampuli
  • 6 Tbsp coconut oil divided
  • 1/2 tsp black mustard seeds
  • 1 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tsp red chili powder
  • 2 tsp Kashmiri chili powder
  • 1 tsp ground turmeric
  • 1 cup fresh or frozen thawed grated coconut
  • 5 curry leaves
  • 1 Indian or Thai green chile
  • 1 onion finely chopped
  • 1-2 inch piece ginger, cut into matchsticks
  • 6 cloves garlic cut into matchsticks
  • 1/2 cup chopped tomato
  • 1 tsp salt
  • 2 lbs firm white fish fillets cut into 1-inch pieces
  • Chopped cilantro for garnish (optional)
  • Ginger Pickle to serve

Instructions

  • In a small bowl, combine Malabar tamarinds with enough hot water to cover and set aside for 15–20 minutes to soften.
  • With measured spices nearby, heat 2 Tbsp oil in a medium frying pan over medium-high heat, until oil is shimmering. (To test the heat, add a couple of mustard seeds. If they start to sizzle, the oil is ready.) Reduce heat to medium, add mustard seeds, and crackle them for just a few seconds until popping subsides, taking care they don’t burn. Immediately add coriander and cumin seeds and roast for a few seconds. Add chili powders and turmeric and cook for 30 seconds, until the smell of raw spice disappears. Add coconut and stir for 2 minutes, until warm and lightly colored.
  • Add contents of the pan to a food processor. Blend, adding enough water (about 1/4–1/2 cup) to make a smooth, thick paste. Set aside.
  • Heat the remaining 1/4 cup oil in a large frying pan or wok over medium-high heat. Add curry leaves, green chile, onions, ginger, and garlic and sauté for 1 minute. Stir in the reserved coconut paste, then add tomatoes and soaked Malabar tamarinds with the soaking liquid. Boil for 5 minutes, then season with salt.
  • Add fish, reduce heat to medium-low, and simmer for 5 minutes, or until just cooked. Transfer to a serving platter. Garnish with cilantro and serve, if you wish, with neer dosa and ginger pickle.