🍛 Indian fish curry
This South Indian fish curry simmers chunks of fish in coconut milk soured with tamarind and tempered with mustard seeds and curry leaves. The sauce is creamy, tangy and fragrant, and the fish stays tender because it is added near the end. It is eaten with steamed rice, which soaks up the sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g firm fish, cut into pieces
- 400 ml coconut milk
- 1 tbsp tamarind paste
- 1 tsp mustard seeds
- 15 curry leaves
- 1 onion, sliced
- 2 green chilies, 1 tsp turmeric, 1 tsp chili powder
- 2 tbsp oil, salt
Method
- Rub the fish with turmeric and salt.
- Heat the oil, add the mustard seeds and, when they pop, the curry leaves, onion and green chilies; cook until soft.
- Stir in the chili powder, then the coconut milk, tamarind and 100 ml water; simmer for 5 minutes.
- Add the fish and simmer gently for 8–10 minutes without stirring hard, until cooked. Season and serve with rice.
How to make it lighter
- Use light coconut milk or half coconut milk and half water.
- Keep the rice to a small portion and add vegetables on the side.
- Use 1 tbsp oil for tempering: 1 tbsp oil ≈ 120 kcal.
History
Fish cooked in coconut milk and tamarind is a staple along India's southern and western coasts, from Kerala and Karnataka to Goa, with each region using its own souring agent and spice mix.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →