Step by Step
1
Prepare the Fish
Clean and pat dry the fish pieces. Lightly season with a pinch of salt and turmeric powder. Set aside.
⏱ 5 min
2
Make the Curry Paste
In a grinder, combine grated coconut, soaked red chilies, coriander seeds, cumin seeds, black peppercorns, turmeric powder, garlic, ginger, and a little water. Grind to a very smooth, fine paste. Add tamarind pulp or kokum to the paste if using.
⏱ 10 min
3
Sauté Aromatics
Heat coconut oil in a deep pan or clay pot. Add mustard seeds and let them splutter. Then add curry leaves, green chilies, and chopped onion. Sauté until the onion turns translucent, about 5-7 minutes.
⏱ 7 min
4
Cook the Masala
Add the ground coconut-chili paste to the pan. Cook on medium-low heat for 8-10 minutes, stirring continuously, until the raw aroma disappears and the oil starts to separate from the masala.
⏱ 10 min
5
Simmer the Curry Base
Pour in 1.5 to 2 cups of water, or as needed to achieve desired consistency. Bring the curry to a gentle simmer. Add salt to taste and let it cook for another 5 minutes, allowing the flavors to meld.
⏱ 7 min
6
Add Fish and Finish
Gently slide the seasoned fish pieces into the simmering curry. Cook on low heat for 8-10 minutes, or until the fish is cooked through. Avoid overcooking the fish. Garnish with fresh coriander leaves before serving.
⏱ 8 min
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