Spicy Fish Curry with Coconut and Tamarind

Spicy Fish Curry with Coconut and Tamarind makes for a soul soothing weeknight dinner and may be made with any seafood you have got at hand. There’s nothing that seafood can’t treatment and this recipe is value turning to! Its prepared in underneath half-hour!

We’re massive fish eaters and fish and different seafood options on our tables at the very least 2-3 occasions every week. This spicy fish curry is a daily as a result of the gravy is out of this world. Its tangy, spicy, bitter, garlicky and has a really gentle flavour from coconut. It’s made to be served with ghee rice, coconut rice, idiyappam, appams and neer dosas. All of the issues that may take in flavours from the fish curry. Which is why the gravy is the correct amount of skinny, however not so skinny that its water.

Components for Fish Curry

Right here’s all the things that you just want for this recipe:

Now everyone knows how a lot Denver loves his Surmai/ Seer Fish/ Anjal, which is why it options most frequently in our fish curries however you may simply as properly use another fish you need. Mackerels work fantastically as do Pomfrets and I’ve even tried purple snapper and prawns. You actually need any agency fish for this recipe.

A lot of the work on this recipe goes into roasting the elements and grinding the masala for the recipe. We’re doing this in two steps:

  • Coconut, onions and complete kashmiri chillies are roasted in some coconut oil until the coconut and onions are gentle brown and aromatic
  • The entire spices are dry roasted individually with garlic and curry leaves on a low flame to launch their oils and aromas

All of that is blended along with tomatoes and water to make a extremely easy paste. This paste then cooks in some coconut oil for 10-12 minutes to eliminate any uncooked flavours and develop the flavours of the curry. Lastly, you slide the fish in and let it cook dinner for 10 minutes.

The final step is the tempering which is important to around the flavours and add that hit of garlic proper ultimately.

Step by step photos to show how to make Fish Curry masala
Step by step pictures to show how to cook fish curry

This isn’t for the faint hearted. However I can wager even the faint hearted will likely be coming again for extra!

Seafood Lover? Attempt these Recipes:

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Spicy Fish Curry with Coconut and Tamarind

A straightforward on a regular basis Fish Curry with coconut and tamarind. This ones spicy, tangy, bitter and bursting with flavour.


Course: Essential Course

Delicacies: South Indian

Key phrase: 30 minute dinner, fish curry, fish pulimunchi

Prep Time: 5 minutes

Prepare dinner Time: 25 minutes

Complete Time: 30 minutes

Servings: 4 Parts

Energy: 381kcal


Grind to a Paste

  • 3/4 cup grated Coconut
  • 1 Tablespoon Coconut Oil
  • 2 medium Onions sliced
  • 8 Kashmiri Purple Chilies complete
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Coriander Seeds
  • 6 Cloves Garlic
  • 1 Teaspoon complete Peppercorns
  • 1 Sprig Curry Leaves
  • 1 Tamarind marble sized Ball
  • 1 massive Tomato minimize into chunks
  • 1/2 cup Water

For the Curry

  • 600 Grams Seer Fish Surmai/Anjal/Kingfish
  • 1 Teaspoon Turmeric Powder
  • 2 Tablespoons Coconut Oil
  • 1 ½ Teaspoons Salt
  • ½ Tablespoon Purple Chilli Powder

For the Tempering

  • 1 Tablespoon Coconut Oil
  • 6-8 Cloves Garlic with the pores and skin on, smashed
  • 1 Teaspoon Mustard Seeds
  • 1 sprig Curry Leaves


Grind to a Paste

  • Dry roast grated coconut in a frying pan over medium warmth. Roast for 2-4 minutes or till the sides begin to brown.

  • Push the roasted coconut to 1 aspect of the pan. Add coconut oil on the opposite aspect and permit to warmth for 10-15 seconds. Add onion and sauté for 2-3 minutes. Stir and blend properly.

  • Add dry purple chillies and roast for one more minute whereas stirring often. Take away the combination from the pan and put aside to chill.

  • In the identical pan, dry roast mustard seeds, coriander seeds, garlic cloves and black peppercorn for 2-3 minutes or till aromatic. Take away from warmth and put aside to chill.

  • Add each the roast mixes to a meals processor or blender together with chopped tomatoes and water. Mix to a easy thick paste.

For the Curry

  • Warmth coconut oil in a big pan or kadhai over medium warmth. As soon as the oil is sizzling, add the bottom paste and blend. Add salt, purple chilli powder and stir to mix. Deliver to a boil, decrease the warmth and simmer for 10 minutes.

  • Slide the fish into the pan and blend gently in order to not break the fish. Simmer over medium warmth for 10-12 minutes.

  • Take away from flame. Put together tempering, add it to the curry, combine and serve sizzling together with some white rice.

For the Tempering

  • Warmth coconut oil in a frying pan over medium warmth. As soon as sizzling, add garlic and fry for 1-2 minutes or till the sides begin to brown.

  • Add mustard seeds and curry leaves. Enable the mustard seeds to splutter. Take away from flame and add it to the curry. Combine and serve sizzling.


Energy: 381kcal | Carbohydrates: 20g | Protein: 33g | Fats: 19g | Saturated Fats: 10g | Ldl cholesterol: 99mg | Sodium: 138mg | Potassium: 1169mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1293IU | Vitamin C: 140mg | Calcium: 52mg | Iron: 3mg

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