Fish Curry (Kodavas-Style)

The Kodavas (or Coorgs in South-West Karnataka) from Southwest India have their own cuisine. This authentic Kodavas-style fish curry is made with homemade coconut masala.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 779 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt to taste
• 2 tablespoons chili powder
• 1 green chile pepper, chopped
• 1 clove garlic
• 1 tablespoon black peppercorns
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• ½ teaspoon black mustard seeds
• 2 medium onions, coarsely chopped
• 2 pounds mackerel fillets
• 3 tablespoons ground turmeric, divided
• 2 tablespoons tamarind paste, divided
• 4 cups water, divided, or more as needed
• ½ fresh coconut
• 1 (1/2 inch) piece peeled ginger

Recipe Instructions

Step 1

Cut each mackerel into 2 pieces and make a few cuts on the surface of the fish, so the marinade can permeate the inside of the fillets. Place fish into a bowl and add 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, 2 teaspoons salt, and 2 to 3 cups water. Stir to dissolve salt and soak fish in the marinade, about 10 minutes.

Step 2

Discard liquid and rinse fish twice under cold running water. Return fish to a bowl and add chili powder, remaining 1 1/2 tablespoons ground turmeric, 1 tablespoon tamarind paste, and salt to taste. Mix well and set aside.

Step 3

Combine cumin seeds, coriander seeds, black peppercorns, and mustard seeds in a dry skillet and toast over medium-low heat until fragrant, 1 to 2 minutes, shaking skillet repeatedly so spices don't burn.

Step 4

Remove coconut meat from coconut and chop. Combine toasted spices, coconut, garlic, and ginger in a mortar and pestle and grind into a paste, adding a little water as necessary to get the consistency of the masala right. Mix in onions and green chili.

Step 5

Heat oil in a heavy pot. Add masala paste and 1 1/2 cups water. Bring to a boil over medium-high heat. Add marinated fish and check water level. You might need to add more water. Simmer until fish flakes easily with a fork and sauce has thickened, about 15 minutes. Season with salt to taste.