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A tangy and spicy South Indian fish curry made with coconut milk, tamarind, and aromatic spices. Tender fish pieces simmered in a fragrant gravy, this dish is a coastal classic that pairs perfectly with steamed rice.
For 4 servings
Marinate Fish & Prepare Tamarind
Prepare the Curry Base (Tadka)
Cook the Masala and Gravy
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A tangy and spicy South Indian fish curry made with coconut milk, tamarind, and aromatic spices. Tender fish pieces simmered in a fragrant gravy, this dish is a coastal classic that pairs perfectly with steamed rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 426.33 calories per serving with 28.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Fish
Finish and Rest the Curry
Add drumsticks (moringa) or raw mango pieces along with the tomatoes for extra flavor and texture. Adjust cooking time accordingly.
This recipe works well with prawns or shrimp. Reduce the cooking time in the final step to 4-5 minutes, as shrimp cook much faster.
For a Goan twist, add 1/2 teaspoon of ground cumin and a small amount of kokum extract instead of tamarind for a different kind of tang.
For a richer, creamier gravy, you can use a ground paste of 1/4 cup grated coconut with a little water instead of the thin coconut milk.
The fish in this curry is a prime source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their powerful anti-inflammatory and antioxidant effects, which can help combat chronic inflammation.
Coconut oil contains medium-chain triglycerides (MCTs) which can improve cholesterol levels. Combined with the heart-healthy benefits of fish, this curry supports overall cardiovascular wellness.
The blend of spices, including chili powder, coriander, and turmeric, along with ginger and garlic, provides essential vitamins and minerals that help strengthen the immune system.
Firm, fleshy fish are ideal as they hold their shape well in the gravy. Kingfish (Seer Fish/Surmai), Pomfret, Sea Bass, Snapper, and even Salmon steaks work beautifully in this recipe.
Yes, absolutely. Use full-fat canned coconut milk. For the 'thick milk', use the creamy part from the top of the can. For the 'thin milk', mix the remaining watery part with an equal amount of water.
If the curry is too tangy from the tamarind, you can balance it by adding a small pinch of sugar or a teaspoon of jaggery. You can also add a bit more thick coconut milk to mellow out the sourness.
Yes, it is a very healthy dish. Fish is an excellent source of lean protein and omega-3 fatty acids. The use of coconut oil provides healthy fats, and spices like turmeric and ginger have anti-inflammatory properties.
One serving of this fish curry contains approximately 450-500 calories, depending on the type of fish and the fat content of the coconut milk used. It's a nutrient-dense meal, rich in protein and healthy fats.
You can store the leftover fish curry in an airtight container in the refrigerator for up to 2 days. The flavor often improves overnight. Reheat gently on the stovetop over low heat.