🐟 Fish Curry (Mangalorean Style)

Coconut, tamarind, and coastal sunshine in a bowl

Spice Level: 🌶️🌶️ | Prep Time: 20 mins | Cook Time: 25 mins | Serves: 4
Calories: 310 kcal (approx)

🐟 The Sea Sings Spice

🌿 Introduction

If sunshine had a flavor, it would taste like this curry — tangy tamarind, fiery chilies, and the sweetness of coconut.

A hallmark of Mangalorean kitchens, this fish curry is where the sea meets spice in perfect balance..

“Coconut, tide, and fire — the holy trinity of coastal comfort.”

Fish Curry (Mangalorean Style)

Coconut-based Mangalorean fish curry with warm spices and coastal flavors

Photo by Stirred By Spice

📝 Ingredients

For the Curry

4 Pompano Fish – cleaned
2 Large Onions – sliced
8–10 Garlic Pods
½ cup Shredded Coconut
2 tbsp Oil (preferably Coconut Oil)
1 tbsp Chili Powder
½ tsp Turmeric Powder
Few Curry Leaves
½ tbsp Tamarind Paste
Salt – to taste

Dry Roast & Blend

2 tbsp Coriander Seeds
¾ tbsp Cumin Seeds
1½ tbsp Peppercorns
¼ tsp Fenugreek (Methi) Seeds

🍽️ Instructions

Dry Roast- Toast the dry ingredients separately and set aside.
Fry Base- In oil, sauté garlic, onions, and coconut until golden. Add curry leaves, chili powder, and turmeric.
Grind Masala- Blend the roasted mix with fried ingredients and tamarind paste into a smooth paste.
Simmer Curry- In a pot, heat a little oil, fry sliced onions, add ground masala, and water to adjust thickness.
Add Fish- Gently place fish into the simmering curry and cook 10–15 minutes until just done.

🍷 Optional Serving Notes

Traditionally served with steamed white rice or ukade tandul (parboiled rice), which absorbs the tangy heat beautifully.

For a nostalgic touch, pair with neer dosa, soft and lace-like — the curry clings to every fold.

A glass of spiced buttermilk makes this meal feel like home in a bowl.

💬 Soulful Note

This curry brings back the rhythm of tides and market mornings in Mangalore — the fragrance of coconut oil,

salt in the air, and stories told over steaming bowls of rice.

📚 Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: Let the curry rest for 20–30 minutes before serving — the flavors deepen beautifully.
If the curry tastes too sharp, stir in a teaspoon of coconut milk to mellow the tamarind.
Always add fish toward the end, simmering gently so the pieces stay intact and tender.
For deeper aroma, use cold-pressed coconut oil — it’s the soul of Mangalorean coastal cooking.

Substitute with Pomfret, Kingfish, or Mackerel.
Use tamarind judiciously — too much can overpower.
Always simmer fish gently to keep the pieces intact..

📊 Nutrition (Per Serving — Approx.)

Calories: 310
Protein: 28g
Carbs: 12g
Fat: 16g
Fiber: 2g

🍲 The Bottom Line

A tangy, coconut-rich classic that captures coastal comfort — each bite is like a wave of warmth and spice.