About the Recipe
A coastal classic known for its rich coconut base, vibrant red colour, and perfect balance of spice and tang. Made with fresh ground masala and tender fish, this dish captures the warmth and flavour of Mangalorean home cooking in every bite.
Ingredients
500 g fish (kingfish or pomfret), cut into pieces
Onion sliced
1 tsp coconut oil or regular oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 tsp coriander seeds
1 tsp jeera seeds
1/4 ajwain seeds
4-5 dried red chilies according to your spiceness
1/2 cup grated coconut
1 tsp garlic optional)
1/2 tsp peppercorns
1 curry leaf spring
Tamarind (small lemon-sized) soaked in water
Salt to taste
Water as needed
Preparation
Roast: Dry roast coriander seeds, red chilies, peppercorns, cumin seeds, fenugreek seeds and carom seeds. Grind into a powder.
Blend: Grated coconut, roasted mix, garlic, ginger, turmeric, tamarind and a bit of water into a smooth paste.
In a kadai, pour the blended paste and let it boil for 5 mins.
Gently add fish pieces. Cook 8–10 mins, don’t over-stir.
Finish with a splash of coconut milk or extra coconut oil for richness.(optional)
Serve hot with rice or dosa