| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
For masala paste
- 2 Medium onions
- 1 medium tomato
- ¾ cup coconut grated
- 6 garlic cloves
- 8 Kashmiri red chillies
- 1 tsp Coriander Seeds
- 1 tsp black peppercorns
- 1 small bunch of tamarind
For curry
- 600 gms Surmai or Seer Fish Steaks or Bengali Cuts
- 1 tsp turmeric
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 sprig of curry leaves
- A handful of Coriander leaves finely chopped
- salt as needed
Ingredients
For masala paste
For curry
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Instructions
- Wash the fish steaks and pat them dry. Rub turmeric and salt all over the steaks, cover and keep aside. Blend all the masala paste ingredients into a smooth paste. If needed, use a tablespoon or two of water to adjust the consistency.
- In a deep pan, heat coconut oil and add mustard seeds. Once they crackle, add the masala paste and stir-fry for about 10 minutes.
- Finally, add the seasoned fish, salt and about a 3/4th cup of water. Stir gently and let it boil. After a boil, reduce the flame to low, add curry leaves and simmer for about 15 minutes.
- Season with coriander leaves and serve hot with steamed, coconut or ghee rice.
Recipe Notes
Recipe Tips You can also use any other fish of your choice for this recipe. Share your version of this recipe Speaking of coconut fish curry, nothing beats the Kerala-style as it is all about the scrumptious combo of fish and coconut. How do you make coconut fish curry at home? Do share your version of the recipe with us. Frequently Asked Questions Can I use mustard oil for this recipe? Yes. You can use any cooking oil for this recipe. Since it is a Kerala-style recipe, we prefer using coconut oil. However, you can twist your recipe with a different oil. What can I add for the sourness if not tamarind? You can use kokum or white vinegar to add a dash of sourness to your fish curry.