Indian · Dinner
Coastal Fish Curry with Coconut Gravy
Karwar Fish Curry
A Karnataka coastal fish curry from the Karwar region in a coconut-and-kokum gravy with a fresh-ground masala of coriander, cumin, and red chillies.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
18gFat
12gCarbs
2gSugar
2gFiber
720mgSodium
70mgChol
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Instructions
1
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast coriander seeds, cumin seeds, dried red chillies, and fenugreek seeds in a dry skillet over medium heat for 90 seconds until fragrant. Add 1/2 cup fresh grated coconut, toast 60 seconds stirring until lightly golden, cool 1 minute. Blend toasted mixture with kashmiri chilli powder, remaining turmeric, and 1/2 cup water into smooth thick paste. Soak kokum petals in 1/4 cup hot water for 5 minutes.
2
Saute
Heat 3 tbsp oil in a large heavy skillet over medium heat. Add curry leaves, let crackle 10 seconds. Add shallots, cook 5 minutes stirring until edges brown. Add ginger-garlic paste and green chillies, cook 1 minute medium until raw smell fades.
3
Build
Add chopped tomato and remaining 0.5 tsp salt, cook 2 minutes medium-low mashing until tomato breaks down. Add coconut-spice paste, cook 4 minutes medium-low stirring until oil beads at edges and masala turns deep red-brown.
4
Simmer
Pour in 400ml hot water and kokum with soaking liquid, bring to gentle simmer over medium-low heat. Slide fish into gravy in single layer, cover, simmer 7 minutes low until fish flakes easily and reaches 145°F internal temperature—spoon gravy over but do not stir. Rest 2 minutes off heat.
5
Plate
Garnish with fresh coriander and serve with steamed sona masoori rice, neer dosa, paratha, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) white fish fillet
- 1 tsp salt
- 1 tsp turmeric
- 8 tbsp fresh grated coconut
- 2 tbsp coriander seeds
- 0.5 tsp cumin seeds
- 6 dried red chillies
- 0.25 tsp fenugreek seeds
- 1 tsp Kashmiri chilli powder
- 8 kokum petals
- 4 tbsp neutral oil
- 8 shallots
- 2 tbsp ginger-garlic paste
- 24 fresh curry leaves
- 2 green chillies
- 100g (3.5 oz) tomato
- 2 tbsp fresh coriander