Mangalore Fish Curry Recipe - Serves 4-6

Mangalore Fish Curry Recipe

From 343 to 514 calories each serving (541 to 712 calories if eating with rice)


2 tablespoons (30ml) coriander seeds
5 tablespoons (75ml) cooking oil
8 red (serrano) chillies
1 cup (250ml or 9 fl oz) tamarind water (you can make your own tamarind water from a piece of tamarind)
1/2 cup (125ml or 4 fl oz) coconut milk
1cm (1/2 inch) cube fresh ginger root, peeled and coarsely chopped
2 medium onions, peeled and finely chopped
4 fresh green chillies, sliced in half lengthways
1/4 teaspoon (1ml) ground turmeric
1 tablespoon (15ml) garam masala
1 teaspoon (5ml) salt
2 cups (500ml or 17 fl oz) cold water
680g (1 lb 8 oz) skinless white fish fillets


Heat a small heavy-bottomed saucepan over a medium heat, add the coriander seeds dry-roast for 90 seconds (stirring often to prevent the seeds from burning) then tip the roasted seeds onto a small plate and leave to cool
Once the seeds have cooled, put them into a spice grinder, grind into a smooth powder and set aside
Heat 2 tablespoons (30ml) of the cooking oil in a small heavy-bottomed saucepan over a medium to high heat
Add the red chillies, stir-fry until the chillies are crisp (3-8 minutes) and then remove the chillies from the saucepan, set aside and leave to cool
Put the ground coriander, crisp red chillies, tamarind water, coconut milk and ginger into a food processor and blend into a smooth liquid
Heat the remaining 3 tablespoons (45ml) of cooking oil in a large heavy-bottomed frying pan over a medium heat
Add the onions and fresh green chillies and fry until the onions are lightly browned (8-15 minutes), turning often
Add the liquid mixture that you made along with the ground turmeric, garam masala and salt, mix well and saute for 2 minutes, stirring often
Add the cold water, mix well bring to the boil, gently add the fish fillets, reduce the heat to maintain a genlt boil and boil until the fish is cooked (10-15 minutes), gently stirring every couple of minutes
Serve hot

Recipe submitted by E Pillai on 17 May 2017

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