This easy Mangalore fish curry can be made with any fish of your choice, delicious fish masala and coconut milk. Learn the secrets to making the best fish Masala curry without spending much time and effort in the kitchen!
Mix ¼ teaspoon turmeric, 1 teaspoon chili powder, ½ teaspoon salt, and 1 teaspoon lemon juice in a small bowl.
Chop the fish into about 2-inch pieces and toss with the seasoning. Keep it aside to marinate while you prepare the rest.
Soak tamarind
Soak a lime-sized ball of tamarind in ¼ cup hot water for about 10 minutes.
Blend fish masala
Place 2 chopped onions, 2 teaspoons ginger garlic paste, ½ teaspoon chili powder, 1 teaspoon coriander powder, ½ teaspoon salt, ½ teaspoon each of cumin seeds, peppercorns, and fenugreek seeds in a blender jar.
Blend until you get a very smooth paste. (note 7)
Make tomato paste
Make a puree out of 2 diced tomatoes.
In a large bowl, mix the puree with a pinch of sugar, salt and 1 teaspoon of coconut oil. (note 10)
Microwave on high for 10 to 12 minutes, stirring once after 5 minutes.If the tomato paste is not thick enough, microwave for another 2 to 3 minutes.
Extract coconut milk
Blend ½ cup of grated coconut with ¼ cup of water into a coarse paste.
Using a strainer, squeeze out the juice from the coconut. (see note 4)
Make Mangalore fish curry
Heat the remaining 2 teaspoons of oil in a pot. Add the blended fish masala and saute on medium-high flame.
Stir for about 8 to 10 minutes until the paste changes color and you get a nice aroma of cooked spices.
Add the microwave-cooked tomato paste. Saute until well incorporated, for about 2 to 3 minutes.
Squeeze out the juice from the soaked tamarind. Add it to the pot and stir.
Add water, cover and cook on high flame. When it starts boiling, reduce the flame and simmer for 5 minutes.
Add the marinated fish and bring it to a boil again. Simmer for 5 to 8 minutes until the fish is cooked.
Add coconut milk and simmer for about 3 minutes. (note 8)
Garnish with curry leaves and serve with rice/ dosa/ appam or any bread of your choice. (note 9)
Video
Notes
Fish: I’ve used mackerel here, but any fish is fine. Ensure the pieces are within 2 to 3 inches long and wide.
Whole spices: Fenugreek, cumin, and peppercorns blended into the masala give this fish curry its characteristic “Mangalorean” flavor. You can substitute them with the ground versions (use half the quantities).
Grated coconut: You can either extract coconut milk from fresh coconut or use store-bought coconut milk. Buy the one with no added sugar.
Coconut milk: When you extract coconut milk, using WARM WATER to blend grated coconut gives the best results.
Tamarind: The quantity specified is for the tamarind available at Indian stores (in the form of a block).
Ginger-garlic paste: DO NOT buy the store-bought paste. If you’re not used to making ginger garlic paste at home, grate equal amounts of fresh ginger and garlic (1 teaspoon each). Or finely chop and add them to the blender (use 3 garlic cloves and a 1-inch piece of ginger).
Fish masala: Blend the masala very smoothly. This is key to the CREAMY TEXTURE of the curry.
Simmering: After adding the coconut milk, do not let the curry boil for too long. Simmer on low heat for not more than 2-3 minutes.
Garnish: In addition to curry leaves, coriander leaves can also be used.
Tomato paste: For making tomato paste from puree, use a large microwave-safe bowl. (The liquid might boil over or splash.) Choose a bowl such that the puree covers only half the bowl, or even less.