Tangy Coconut Fish Curry — Konkan Fish Curry
A Maharashtrian Konkan coastal fish curry in a tangy coconut-and-kokum gravy with a fresh-ground masala of coriander, fennel, and dried chillies.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast desiccated coconut in a dry skillet over medium heat 90 seconds until light golden. Add coriander, fennel, cumin seeds and dried chillies; toast 60 seconds until fragrant. Cool 1 minute, blend with Kashmiri chilli powder, remaining turmeric, and 8 tbsp water into smooth thick paste. Soak kokum petals 5 minutes in 4 tbsp hot water.
Bloom
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. Stir in ginger-garlic paste and green chillies; cook 1 minute until raw smell fades.
Build
Add chopped tomatoes and 0.5 tsp salt to the skillet. Cook 4 minutes on medium-low, mashing until tomatoes break down. Add coconut-spice paste, cook 4 minutes on medium-low stirring until oil beads at edges and masala turns deep red-brown.
Simmer
Pour 400ml hot water and kokum with soaking liquid into the skillet. Bring to gentle simmer over medium-low heat. Slide fish pieces into gravy in a single layer, cover, and simmer 7 minutes on low until fish flakes easily at 145°F (63°C) internal. Do not stir; spoon gravy over fish occasionally.
Rest and plate
Remove from heat, rest 2 minutes. Garnish with fresh coriander. Serve with sannas, neer dosa, steamed rice, lime pickle, and roasted papad alongside.
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