Coconut Fish Curry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, wash the fish pieces gently under running water and pat them dry with a paper towel. Place them on a plate. Keep your kadhai/wok, blender, chopping board, knife, measuring cups and spoons, and a small bowl ready. In the small bowl, soak the tamarind in 1/4 cup (60ml) of warm water for 10 minutes; this will help it soften.

2. 02

   Grind the Coconut Paste

   In your blender, combine the grated coconut, roughly chopped ginger, peeled garlic cloves, 1/2 tsp turmeric powder, 1 tsp red chilli powder, and 1.5 tsp coriander powder. Add 1/2 cup (120ml) of water. Blend until you get a very smooth, thick paste. It should look creamy with no visible coconut flakes. Set this paste aside in a mixing bowl.

3. 03

   Extract Tamarind Pulp

   After 10 minutes, use your fingers to gently squeeze the soaked tamarind in the small bowl. This will release the pulp into the water. Discard any hard bits or seeds. You should have about 1/4 cup (60ml) of thick tamarind water. Set this aside.

4. 04

   Temper Spices & Sauté Onion

   Heat 2 tbsp of cooking oil in the kadhai/wok over medium flame. Once the oil is shimmering (you'll see slight ripples), add 1/2 tsp mustard seeds and 1/4 tsp fenugreek seeds. Let them splutter for about 10-15 seconds; the mustard seeds will pop and the fenugreek seeds will turn light brown. Immediately add the finely chopped onion. Sauté, stirring frequently, for about 5-7 minutes until the onion turns translucent and light golden brown.

5. 05

   Add Curry Leaves & Tomato

   To the sautéed onions, add the 1 sprig of curry leaves and the 1 slit green chilli. Stir for about 30 seconds until the curry leaves become fragrant. Then, add the finely chopped tomato. Cook, stirring occasionally, for about 3-4 minutes until the tomatoes soften and start to break down, forming a pulpy mixture.

6. 06

   Cook the Coconut Paste

   Reduce the flame to low. Add the ground coconut paste from the blender into the kadhai. Stir well to combine it with the onion-tomato mixture. Cook this paste for about 5 minutes on low flame, stirring constantly to prevent it from sticking to the bottom. You will notice the paste becoming slightly thicker and the raw smell disappearing.

7. 07

   Simmer the Curry Base

   Pour in the extracted tamarind water and 3/4 cup (180ml) of fresh water into the kadhai. Add 1 tsp of salt. Mix everything well. Increase the flame to medium-low and bring the curry to a gentle simmer. Once it starts bubbling lightly, let it cook for 5 minutes, stirring occasionally. The curry will thicken slightly and the flavors will meld.

8. 08

   Add Fish & Finish Cooking

   Gently slide the fish pieces into the simmering curry. Make sure they are submerged in the gravy. Do not stir vigorously, as fish can break easily. Cover the kadhai with a lid and cook on low flame for exactly 8 minutes. The fish will turn opaque and flake easily when cooked through.

9. 09

   Rest & Serve

   After 8 minutes, turn off the flame. Do not open the lid immediately; let the curry rest for 5 minutes. This allows the flavors to settle and the fish to finish cooking gently in the residual heat. Serve your Coconut Fish Curry hot with steamed rice.