Entree: India – Mangalorean – मंगलोरियन फिश करी ➤ Mangaloriyan Fish Kari (Spicy tangy coconut-and-tamarind fish curry from Mangalore on India’s southwest coast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) firm white fish (kingfish, mackerel, or seer), cut into 6 pieces, approx. 1.5 lb (680 g) usable
- 1 cup (100 g) freshly grated coconut
- 6–8 dried red chilies, stemmed (use milder or hotter to taste)
- 2 tbsp (16 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 1/2 tsp (2.5 g) turmeric powder
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 4 cloves garlic
- 1 inch (25 g) fresh ginger
- 2 tbsp (30 ml) tamarind paste
- 1 cup (240 ml) water, plus more as needed
- 2 tbsp (30 ml) oil (coconut oil preferred) 
- 1/2 tsp (2.5 g) mustard seeds
- 8–10 curry leaves
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

1. Dry-roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies in a skillet over medium heat until fragrant, about 2–3 minutes; remove and cool.
2. In the same skillet, toast the grated coconut over medium heat, stirring constantly, until golden brown, about 4–5 minutes; remove and cool.
3. In a blender, combine the roasted coconut and spices with garlic, ginger, turmeric, and 1/2 cup (120 ml) water; grind to a smooth paste, adding a little water if needed.
4. Heat oil in a wide, heavy-bottomed pan over medium heat; add mustard seeds and let them pop, then add curry leaves and chopped onion; sauté until the onion is soft and translucent, about 6–8 minutes.
5. Add the ground coconut-chile paste to the pan and fry for 3–4 minutes, stirring, until the mixture releases oil and deepens in color.
6. Stir in tamarind paste, the remaining 1/2 cup (120 ml) water, and salt; bring to a gentle simmer and adjust consistency — the curry should be saucy but not thin.
7. Gently add the fish pieces into the simmering curry, spooning sauce over them; simmer gently (do not boil vigorously) until fish is cooked through, about 8–10 minutes depending on thickness.
8. Taste and adjust seasoning; finish with lemon juice if using and remove from heat.
9. Serve hot with steamed rice or regional breads such as neer dosa.