Kathiyawadi Fish Curry
Coastal Saurashtra fish curry — pomfret, surmai (kingfish), or rawas (Indian salmon) cooked in a thin, tangy gravy of onion, tomato, kokum, green chilli, and garlic in groundnut oil. The use of kokum (rather than tamarind) for sourness and groundnut oil for the base marks this as Saurashtra coastal cooking, lighter than Malabari fish curries but with a pronounced garlic heat.
Cuisines
Kathiyawadi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fish fillets (preferably pomfret or any firm white fish) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 1 cup | finely chopped onions |
| 1 cup | finely chopped tomatoes |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 cup | coconut milk |
| 1 tablespoon | tamarind pulp |
| — | salt to taste |
| 2 tablespoons | chopped fresh coriander leaves |
Instructions
- 1 Clean and cut the fish fillets into medium-sized pieces.
- 2 Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 5 Add the chopped tomatoes and cook until they become soft and mushy.
- 6 Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
- 7 Pour in the coconut milk and bring the mixture to a gentle boil.
- 8 Add the fish pieces and cook for 5-7 minutes until the fish is cooked through.
- 9 Stir in the tamarind pulp and garam masala, and let it simmer for another 2 minutes.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use freshly ground spices and adjust the chili according to your spice preference.