Coastal, tangy, and coconut-smooth — tender white fish in a chili–coconut gravy brightened with kokum/tamarind 🌴🍛.
Hook: One-pan, 30-minute curry with restaurant balance ⚡
Ingredients
🐟 Firm white fish (cod/kingfish/snapper), 3–4 cm chunks: 700 g (1.5 lb)
🥥 Thick coconut milk: 200 ml (¾–1 cup / 6.8–8 fl oz)
🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
🍋 Lime wedges, to serve
Preparation
1️⃣ Season fish: Toss with salt and turmeric; rest 10 min.
2️⃣ Base: Heat coconut oil. Sauté onion 5–6 min to light golden. Add ginger–garlic, green chilies, and curry leaves; cook 30 s.
3️⃣ Spices: Lower heat; stir in Kashmiri chili, coriander, cumin, pepper and bloom 20–30 s.
4️⃣ Simmer: Add thin coconut milk and kokum/tamarind; season with a pinch more salt. Bring to a gentle simmer.
5️⃣ Poach fish: Slide in the fish; cook 3–5 min until just opaque.
6️⃣ Finish: Stir in thick coconut milk and keep below a boil 1–2 min. Rest 2 min. Scatter cilantro. Serve with steamed rice.
Total Time
🕒 Prep: 10–12 min
🔥 Cook: 15–18 min
⏳ Total: ~30 min
Nutritional Value
🔋 Energy: ≈360 kcal
💪 Protein: ≈32 g
🧈 Fat: ≈22 g
🍞 Carbohydrates: ≈8 g
🧂 Sodium: ≈650 mg
Advice
Keep the curry just under a boil after adding thick coconut milk — high heat splits coconut and can toughen fish.
Why it works: A brief salt–turmeric pre-season firms fish; blooming spices in coconut oil unlocks fat-soluble aromas; kokum/tamarind acidity balances coconut richness for a clean finish.
Twist: Swap in prawns (cook 2–3 min), or add raw mango cubes instead of kokum for seasonal tang; finish with a quick mustard seed + curry leaf temper for extra snap.
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