Mangalore Fish Curry Recipe
Mangalore Fish Curry is a delectable dish that hails from the coastal region of Mangalore in South India. This curry is a beautiful blend of coconut, tamarind, and fresh spices, making it a true delight for the palate. With its mild tang from tamarind and the richness from coconut milk, this curry offers a comforting yet bold flavor, often accompanied by fluffy rice or chapati for a satisfying meal. The addition of green chilies imparts a subtle heat that complements the savory notes of the dish.
Cuisine: Mangalorean
Course: Lunch
Diet: Non-Vegetarian
Ingredients for Mangalore Fish Curry:
| Ingredient | Quantity |
|---|---|
| King Fish | 500 grams (cut into pieces) |
| Onion | 1, finely chopped |
| Green Chilies | 4, slit lengthwise |
| Coconut Milk | 3/4 cup |
| Oil | As needed |
| Coriander Powder | 2 tablespoons |
| Red Chili Powder | 1 tablespoon |
| Tamarind | 25 grams |
| Turmeric Powder | 1 tablespoon |
| Curry Leaves | A few sprigs |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Instructions:
-
Prepare the Fish:
Start by washing the fish pieces thoroughly under cold water. Once clean, rub the fish with salt and turmeric powder. Set the fish aside to marinate for a while, allowing the flavors to soak in. -
-
Prepare Tamarind Extract:
In a bowl, add some warm water and soak the tamarind. Allow it to soak for a few minutes before extracting the juice. Set it aside. -
Cook the Base:
Heat oil in a pan or wok over medium heat. Add the chopped onions and green chilies to the hot oil. Sautรฉ until the onions turn golden brown and soft. -
Spices and Tamarind:
Add the red chili powder, coriander powder, and turmeric powder to the onions. Cook for about 1 minute, stirring continuously to avoid burning the spices. Now, add the tamarind extract to the mixture and stir well. -
Simmer the Curry:
Pour in about 3/4 cup of water and bring the mixture to a gentle boil. Let it simmer for 4-5 minutes, allowing the flavors to meld together. -
Add the Fish:
Carefully add the marinated fish pieces into the curry base. Cook the fish for 3-4 minutes, allowing it to absorb the curryโs flavors. -
Finish the Curry:
Lower the heat, and add the coconut milk and curry leaves. Simmer for 1 more minute, letting the curry thicken slightly and the flavors blend. -
Serve:
Turn off the heat and transfer the curry to a serving bowl. Serve hot with steamed rice or chapati. For an added touch, pair it with a refreshing Mint Onion Kachumber Salad for the perfect meal.
Tips for the Perfect Mangalore Fish Curry:
- Choice of Fish: King fish, also known as ‘Surmai,’ is the ideal choice for this curry due to its firm texture and ability to hold its shape during cooking. However, you can also use other types of fish such as pomfret or mackerel.
- Coconut Milk: For an authentic taste, always use fresh coconut milk. If using canned coconut milk, ensure itโs of good quality.
- Spice Level: Adjust the amount of green chilies and red chili powder according to your preferred spice level. Mangalore Fish Curry is typically mildly spicy, but you can make it hotter if desired.
This Mangalore Fish Curry, with its aromatic blend of spices and coconut richness, is sure to become a favorite in your kitchen. Paired with rice and a side of crisp salad, it makes for a satisfying and wholesome meal that celebrates the flavors of coastal India.
