Konkani Fish Curry

Konkani Fish Curry is a traditional dish from the Konkan region of India, known for its vibrant flavors. It features fish simmered in a rich coconut-based gravy with a tangy touch from tamarind and a blend of spices like coriander, cumin, and red chili. This curry is often accompanied by rice or chapati, offering a perfect balance of spicy, tangy, and aromatic notes.

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Course: SEAFOOD

Cuisine: Indian

Keyword: Konkani Fish Curry

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 400kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For Marinating the Fish:

500 grams Fish fillets (like mackerel or any firm white fish)
1 tsp Turmeric powder
1 tsp Red chili powder
Salt to taste

For the Curry:

2 tbsp Coconut oil (or any cooking oil)
1 tsp Mustard seeds
1 tsp Cumin seeds
1-2 Dried red chilies
1 Large onion, finely chopped
1 Large tomato, chopped
1 tbsp Ginger-garlic paste
1 Cups Grated fresh coconut (or1/2 cup coconut flakes blended with water)
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Red chili powder
1 tbsp Tamarind pulp (or 1teaspoon tamarind paste)
1 Cups Water (or as needed for consistency)
Salt to taste
Fresh coriander leaves for garnish

Instructions

1. Marinate the Fish:

In a bowl, mix turmericpowder, red chili powder, and salt. Rub this mixture over the fish fillets. Letit marinate for at least 30 minutes.

2. Prepare the Coconut Paste:

Blend the grated coconut with a little water to form a smooth paste. If using coconut flakes, blend them with water until smooth.

3. Cook the Spices:

Heat coconut oil in a panor kadai over medium heat. Add mustard seeds and cumin seeds. When they startto splutter, add dried red chilies.
Add finely chopped onionsand sauté until they turn golden brown.
Stir in the ginger-garlicpaste and cook for 1-2 minutes until the raw smell disappears.

4. Add Tomatoes and Spices:

Add chopped tomatoes andcook until they soften and blend into the mixture.
Mix in turmeric powder,coriander powder, cumin powder, and red chili powder. Cook the spices for acouple of minutes until they are well-blended.

5. Add Coconut Paste and Tamarind:

Stir in the coconut pasteand cook for a few minutes until the oil starts to separate.
Add tamarind pulp and mix well. Pour in water to achieve the desired consistency of the curry. Stir to combine.

6. Cook the Fish:

Gently add the marinatedfish fillets to the curry. Simmer on low heat for about 10-15 minutes, or untilthe fish is cooked through and the flavors meld together.

7. Garnish and Serve:

Taste and adjust seasoning with salt if needed.
Garnish with fresh coriander leaves.

8. Serving Suggestions:

Serve the Konkani Fish Curry hot with steamed rice or chapati.

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