Saraswat Fish Curry
The everyday coconut milk fish curry of Saraswat households — pomfret, kingfish, or mackerel in a creamy, gently spiced coconut milk gravy sharpened with kokum sol and seasoned with a ground paste of fresh coconut, dried red chilli, coriander seeds, and turmeric. Milder than the amshi tikshi and thicker than the Goan fish curry; the Saraswat version uses kokum rather than tamarind for sourness and coconut oil for the tempering of mustard seeds and curry leaves. Made daily in Saraswat homes from Mumbai to Udupi; the quality of the fresh coconut and the freshness of the fish are the only variables that matter.
Cuisines
Mangalorean
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh fish (pomfret or mackerel) |
| 1 cup | fresh grated coconut |
| 5 | dried red chilies |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 small | tamarind ball |
| 1 medium | onion, chopped |
| 2 tablespoons | coconut oil |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Clean and cut the fish into pieces, then set aside.
- 2 In a blender, grind the grated coconut, dried red chilies, coriander seeds, cumin seeds, turmeric powder, and tamarind into a smooth paste using a little water.
- 3 Heat coconut oil in a pan and sauté the chopped onion until golden brown.
- 4 Add the ground coconut paste to the pan and sauté for 2-3 minutes until the oil starts to separate.
- 5 Add water to the pan to achieve a curry-like consistency and bring it to a boil.
- 6 Add the fish pieces to the boiling curry, reduce the heat, and let it simmer for about 10-15 minutes or until the fish is cooked.
- 7 Add salt to taste and mix well.
- 8 Serve hot with steamed rice.
Tips
For a more authentic flavor, use freshly grated coconut and adjust the number of red chilies to suit your spice preference.