Fish curry is one of the most favoured culinary delights across Indian coastal food cultures. Mangalorean recipes woven into tangy flavours and a coastal nuance boast of such delicious preparations that put fish at the centre. For the coastal cuisine aficionado looking for authentic, coastal, home-style flavours, a mouthwatering bowl of fish curry from the giant book of Mangalorean recipes is a must-try.
Characterised by tangy flavours, a coconutty nuance and spicy undertones, Mangalorean recipes are truly a coastal treat to emerge from Karnataka’s kitchens. Fish curry is a celebrated offering with warm, steamed rice and when prepared in the Mangalorean style, it brims with aromatic coconut masalas and a mild heat that complements the sour notes of tamarind added to the classic dish.
The coastal cuisine lover who dabbles with different food cultures in the kitchen can replicate these authentic home-style flavours by following a simple Mangalorean recipe that brings to the fore the features of this style of coastal cooking. The recipe itself involves preparing a fish curry made by simmering the seafood in a rich paste that uses coconut as its base. Dried chillies and assorted spices contribute to elevating the flavours of the coastal masala.
Prepare this Mangalorean recipe at home over the weekend to recreate a coastal fish curry and serve it with steamed rice or neer dosa as a staple
Read More1 Make the coconut masala which acts as the primary flavour base of the curry in a sturdy mixer grinder. This will blend the coconut and other ingredients into a smooth paste.
2 A cast-iron kadai is perhaps the best type of cookware to prepare the Mangalorean recipe. It reduces the risk of the curry paste sticking to the bottom as it cooks.
3 Use a serrated knife to finely chop onions and tomatoes essential to preparing the foundations of the fish curry. Uniformly chopped pieces cook quickly and evenly.
4 If required, sautée the fish pieces lightly in some coconut oil on a separate fry pan to lend them a semi-cooked texture. This will make preparing the curry faster once the seer or pomfret is added to the gravy.
5 Make the steamed rice that is served with the Mangalorean recipe in a pressure cooker so it cooks quickly and can be served immediately once the fish curry is ready.
Start by preparing the coconut masala. Soak dried chillies in water for a few minutes. Use a mixer grinder to grind them with coconut, cumin and coriander seeds, garlic and turmeric into a smooth paste. Add water as required.
Now, make the curry base. Heat coconut oil in a fry pan or kadai. Add mustard seeds and let them splutter. Next, add curry leaves and chopped onions and sautée until golden.
Add chopped tomatoes and cook for about 2-3 minutes until they soften.
Next, add the coconut masala to the fish curry which forms the gravy base. Still continuously on low heat for 4-5 minutes until the masala releases its aroma.
Add tamarind pulp, salt and some water. Mix well and bring the curry to a simmer in the heavy-bottomed kadai or pan.
As the curry simmers, add the fish pieces and cook this Mangalorean recipe for 8-10 minutes more.
Once the fish is cooked completely, take the curry off the flame. Rest for 5 minutes before serving with steamed rice.
Yes. Preparing the fish curry in coconut oil is one of the elements that lends the dish its classic coastal authenticity. So the Mangalorean recipe is best prepared in this oil.
Fish pieces tend to break when the curry is stirred too vigorously. Avoid this by gently running a spatula through the dish as it cooks with the fish.
While any type of dried red chillies will bring heat into the coconut paste, Byadgi chillies are recommended because they also infuse the masala with a bright red colour. This seeps into the curry to make it look denser.
The reason for grinding the coconut masala used in the Mangalorean recipe into a smooth paste is so the dish itself acquires a silky texture that is more authentically coastal.
Resting the Mangalorean fish curry allows its flavours to deepen and enables the fish to better absorb its masalas. That’s why resting is a recommended step in cooking this recipe.
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