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Mangalore-Style Fish Curry
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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.