Our Catholic Mangalorean neighbours were my biggest inspiration when it came to food. I spent most of my time in their kitchen watching them. This unique curry preparation caught my attention cooked with either fish or meat. Coconut is the predominant ingredient with some lightly roasted with spices and ground to a paste. Addition of coconut milk also lends a distinctive taste and creaminess to the gravy. Flavoured with fish, the curry is garnished with a tempering of brown onion slices and curry leaves. Paired with rice, a real treat to the eyes and palate. Super delicious, tempting and irresistible!!!
The way my mother taught me to extract coconut milk is to grind the coconut flesh with some hot water. Then, strain and squeeze through a fine sieve to achieve thick milk. The ground flesh blended again with more hot water to obtain the thin milk.
Coconut has a natural low glycemic index rating. It promotes weight loss. Helps protect against kidney disease and bladder infection. Restores and supports thyroid function. Improves insulin secretion and symptoms associated with diabetes. Keeps hair, skin healthy and youthful. Word of caution: eating in moderation is key to good health.
The way my mother taught me to extract coconut milk is to grind the coconut flesh with some hot water. Then, strain and squeeze through a fine sieve to achieve thick milk. The ground flesh blended again with more hot water to obtain the thin milk.
Coconut has a natural low glycemic index rating. It promotes weight loss. Helps protect against kidney disease and bladder infection. Restores and supports thyroid function. Improves insulin secretion and symptoms associated with diabetes. Keeps hair, skin healthy and youthful. Word of caution: eating in moderation is key to good health.
Mangalorean Fish Curry With Coconut Milk
(Serves 6)
Ingredients:
600 grams kingfish
1 cup thick coconut milk
2 green chillies (slit)
2 medium-sized raw green mangoes
1 sprig curry leaves
1 onion (sliced)
2 tablespoons oil
salt
Lightly dry roast and grind to a fine paste with 1 cup water
3/4 cup fresh grated coconut
8 dried red Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
10 whole black peppercorns
1/2 teaspoon mustard seeds
4 large cloves of garlic
1 small onion (sliced)
Method:
Clean, cut fish into pieces, wash and season with salt.
Peel, wash and slice mangoes. Season with salt.
In a pan, add the ground paste along with 2 cups of water after passing some through the blender jar used in grinding the paste. Add the mango slices and place pan on the fire. Let the curry come to a nice boil for a couple of minutes for the mango to release its sourness into the curry.
Then add the green chillies and fish. Lower heat, cover pan with lid slightly ajar and let the curry simmer for a couple of minutes. Gently pour the coconut milk and cook for an additional 3 minutes until fish cooked through. Check for seasoning and add salt. (Once you add the fish, do not stir curry but gently turn fish or swirl pan.)
Garnish the curry with onion slices fried to golden brown in oil. I have wilted some curry leaves after browning the onion slices.
Serve fish curry with steaming hot rice and a vegetable side dish.
Note:
(Serves 6)
Ingredients:
600 grams kingfish
1 cup thick coconut milk
2 green chillies (slit)
2 medium-sized raw green mangoes
1 sprig curry leaves
1 onion (sliced)
2 tablespoons oil
salt
Lightly dry roast and grind to a fine paste with 1 cup water
3/4 cup fresh grated coconut
8 dried red Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
10 whole black peppercorns
1/2 teaspoon mustard seeds
4 large cloves of garlic
1 small onion (sliced)
Method:
Clean, cut fish into pieces, wash and season with salt.
Peel, wash and slice mangoes. Season with salt.
In a pan, add the ground paste along with 2 cups of water after passing some through the blender jar used in grinding the paste. Add the mango slices and place pan on the fire. Let the curry come to a nice boil for a couple of minutes for the mango to release its sourness into the curry.
Then add the green chillies and fish. Lower heat, cover pan with lid slightly ajar and let the curry simmer for a couple of minutes. Gently pour the coconut milk and cook for an additional 3 minutes until fish cooked through. Check for seasoning and add salt. (Once you add the fish, do not stir curry but gently turn fish or swirl pan.)
Garnish the curry with onion slices fried to golden brown in oil. I have wilted some curry leaves after browning the onion slices.
Serve fish curry with steaming hot rice and a vegetable side dish.
Note:
- Raw mangoes can be substituted with a marble sized ball of tamarind to be ground with rest of the ingredients.
- To extract thick coconut milk, separately grind an additional 3/4 cup of fresh grated coconut with 1 cup hot water. Blend for few minutes and then extract thick milk using a sieve. When pouring the coconut milk into the pan, strain again through a tea strainer with a fine mesh.
- Kingfish can be replaced with pomfrets, mackerels, prawns or any firm-fleshed fish.
- Chicken and meat preparation of this curry is slightly different with inclusion of more spices to be roasted and ground to a paste.
