Mangalore Fish Curry Recipe: A Delicious Mangalorean Delight
Mangalore Fish Curry, also known as “Mangalorean Meen Curry,” is a traditional coastal dish from the southern region of India. Known for its rich flavors and aromatic spices, this curry combines fresh fish, coconut milk, and a variety of spices that create a mouthwatering, tangy, and spicy gravy. This curry is a perfect accompaniment to Neer Dosa, steamed rice, or Appams. Here’s how you can prepare this authentic Mangalorean dish in the comfort of your own kitchen.
Ingredients:
| Ingredients | Quantity |
|---|---|
| King fish (sliced) | 500 grams |
| Onion (very finely chopped) | 1 large |
| Green chillies (slit) | 4 |
| Coconut milk | 3/4 cup |
| Sunflower oil | As required |
| Coriander powder (Dhania) | 2 tablespoons |
| Red chilli powder | 1 tablespoon |
| Tamarind | 25 grams |
| Turmeric powder (Haldi) | 1 tablespoon |
| Curry leaves | Handful |
| Salt | To taste |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Total Time:
- 40 minutes
Servings:
- 4 servings
Cuisine:
- Mangalorean
Course:
- Lunch
Diet:
- Non-Vegetarian
Instructions:
-
Marinate the Fish:
- Begin by cleaning the king fish slices thoroughly. Once cleaned, marinate them with a pinch of salt and turmeric powder. Keep the fish aside for 10 minutes to allow the spices to infuse the flavors.
-
Prepare Tamarind Extract:
- In a small bowl, soak 25 grams of tamarind in 1/2 cup of warm water. Let it soak for about 10 minutes, and then extract the juice by gently squeezing the tamarind. Keep the tamarind extract aside for later use.
-
Cook the Onion and Spices:
- Heat some sunflower oil in a heavy-bottomed pan on medium heat. Once the oil is hot, add finely chopped onions and slit green chillies. Sauté them until the onions turn golden brown. Keep stirring occasionally to avoid burning.
- Once the onions are golden, add the red chilli powder, coriander powder, and turmeric powder to the pan. Sauté the spices and onions together for about a minute to allow the flavors to develop.
-
Add Tamarind and Simmer:
- Now, add the tamarind juice to the pan, along with 3/4 cup of water. Bring this mixture to a gentle boil, and let it cook for 4-5 minutes so the flavors meld together.
-
Add the Fish:
- Gently add the marinated fish pieces into the simmering gravy. Cook the fish on medium heat until it is fully cooked and tender. This should take around 10-12 minutes, depending on the thickness of the fish slices.
-
Finish the Curry:
- Once the fish is cooked, reduce the heat to low. Add the coconut milk and curry leaves to the pan. Let the curry simmer for another minute to allow the coconut milk to blend in with the rest of the ingredients.
-
Serve:
- Turn off the heat and transfer the Mangalore Fish Curry into a serving bowl. Serve the curry hot, accompanied by Neer Dosa, steamed rice, or Appams for a truly authentic Mangalorean meal.
Tips for a Perfect Mangalore Fish Curry:
- Fish Selection: King fish (also known as Surmai or Seer fish) works best for this curry due to its firm texture and ability to hold up well in the curry. However, you can substitute with any firm white fish.
- Spice Adjustments: If you prefer a milder curry, reduce the amount of red chilli powder or green chillies. The coconut milk helps balance out the spice, but feel free to adjust the heat to your preference.
- Tamarind: The tamarind gives the curry a slight tanginess, which is a hallmark of Mangalorean cuisine. Ensure you extract enough juice to balance the richness of the coconut milk.
- Serving Suggestions: This curry tastes best when paired with Neer Dosa or Appams, as they complement the curry’s rich, flavorful gravy.
Enjoy the rich, tangy, and aromatic flavors of this Mangalore Fish Curry. It’s a delightful dish that will bring a taste of the coastal Mangalorean cuisine to your kitchen!
