(Coconut & dried chilly ground to a fine paste and cooked with fresh fish)
One of the biggest task to make a coconut curry is to grind the coconut into a fine paste.
Serves – 4
Prep time – 12 mins
Cooking time – 20 mins


Pomfret slices – 8 nos
Coconut fresh diced -3cups
Dry Red Chilly – 8-10 nos
Peppercorn – 5-6nos
Shallots – 10-12 nos
Ginger chopped – 1tbsp
Curry leaves – few sprigs
Garlic cloves – 5nos
Turmeric -½ tsp
Raw mango diced -¾ cup
Coconut oil – 4 tbsp
Kokum – 2-3nos
Salt – to taste

In a pan dry roast the dried chillies and peppercorns for 2-3 mins. Remove from heat and add it to the coconut. Further add 7-8 shallots, ginger, curry leaves, garlic, turmeric and diced mango. Add these to the mixer grinder jar along with a dash of water.
Grind it and keep adding some water in between to get a thick ground masala.
Once its ground heat a pan and add coconut oil. Add remaining shallots and some curry leaves. Sauce for a minute and add the ground coconut curry. Season with salt and cook the curry covered for 5minutes. Remove the old and add a cup of water and bring it back to a boil. Lower the heat and add the fish into the curry. Add some kokum and gently cook till the fish is done. You may want to add more raw mango for extra sourness. Once done serve the curry hot with steamed rice or a parantha.