Mangalore Fish Curry Recipe
Mangalore Fish Curry, a signature dish from the coastal region of Karnataka, is a rich, tangy, and aromatic curry that showcases the perfect blend of spices and coconut milk. This flavorful dish is typically made with King Fish, though any firm white fish can be used, and it pairs wonderfully with rice and a refreshing side salad. The tanginess from tamarind, the warmth of spices, and the richness from coconut milk make this curry a must-try for any seafood lover.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Mangalorean
Course: Lunch
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| King Fish (cut into pieces) | 500 grams |
| Onion (finely chopped) | 1 |
| Green Chilies (slit) | 4 |
| Coconut Milk | 3/4 cup |
| Oil | As required |
| Coriander Powder | 2 tablespoons |
| Red Chili Powder | 1 tablespoon |
| Tamarind | 25 grams |
| Turmeric Powder | 1 tablespoon |
| Curry Leaves | A few sprigs |
| Salt | To taste |
Instructions:
-
Prepare the Fish:
- Start by thoroughly washing the fish pieces under cold water. Once clean, rub the fish with salt and turmeric powder. Set it aside for marinating.
-
Soak Tamarind:
- In a bowl, take some warm water and soak the tamarind. Let it sit for a few minutes to soften, then extract the tamarind juice and discard any seeds or fibers.
-
Cooking the Base:
- Heat oil in a pan or kadhai. Add the finely chopped onion and slit green chilies. Sauté them until the onions turn golden brown and soft.
-
Spices and Flavoring:
- To the onions, add red chili powder, coriander powder, and turmeric powder. Cook for about 1 minute, stirring occasionally, to allow the spices to release their aromas.
-
Adding Tamarind Juice:
- Pour in the tamarind juice and stir well. Let it simmer for a couple of minutes, allowing the flavors to combine.
-
Simmer with Water:
- Add 3/4 cup of water to the pan. Stir to mix everything together and bring it to a gentle boil. Let it cook for 4–5 minutes to allow the base to thicken slightly.
-
Cook the Fish:
- Carefully add the marinated fish pieces into the pan. Let the fish cook for about 3–4 minutes on a medium flame. Be careful not to stir too much, as the fish can break apart.
-
Add Coconut Milk and Curry Leaves:
- Lower the heat and pour in the coconut milk. Add the curry leaves and stir gently to combine. Let it simmer on low heat for another minute, allowing the flavors to meld together.
-
Final Touch:
- Once the curry has reached a rich, creamy consistency, turn off the heat. Your Mangalore Fish Curry is now ready to be served.
-
Serving:
- Serve the Mangalore Fish Curry hot with steamed rice and a side of Pudina Onion Kachumber Salad for a delightful meal.
Tips for the Best Mangalore Fish Curry:
- Fish Selection: King fish is the most common choice for this curry, but you can use other firm fish like seer fish, pomfret, or mackerel.
- Tamarind Flavor: Adjust the amount of tamarind depending on how tangy you prefer your curry.
- Coconut Milk: The creaminess of coconut milk is key to achieving the rich texture of this curry. Use fresh coconut milk for the best flavor, but canned coconut milk is a convenient alternative.
- Spice Level: You can adjust the spice level by varying the amount of green chilies and red chili powder according to your taste.
This dish is perfect for a hearty lunch, and when served with rice, it makes for a satisfying meal that’s sure to impress. The balance of heat, tanginess, and richness in this curry is a true testament to the coastal flavors of Mangalore. Enjoy!
