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Coastal Fish Curry

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Coastal Fish Curry

    • Serves 4
    • Medium



    (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.


    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.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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