Authentic Andaman Fish Curry with Warm Steamed Rice
Experience the tangy coastal flavors of the Bay of Bengal with this aromatic Andaman fish curry. Served alongside steaming hot white rice, it offers a deeply satisfying tropical seafood feast.
50min
Total Time
4
Servings
Andaman
Cuisine
Recipe
1
Clean the fish fillets thoroughly and marinate them with a pinch of turmeric and salt for 15 minutes.
2
Grind the grated coconut along with a small portion of the chopped onions, garlic, and ginger into a smooth paste.
3
Heat coconut oil in a heavy-bottomed pan and splutter the mustard seeds and curry leaves.
4
Add the remaining sliced onions and green chilies, sautéing until translucent.
5
Add the chopped tomatoes and cook until they turn soft and release their oil.
6
Stir in the turmeric powder, red chili powder, and coriander powder, cooking the spices for a minute.
7
Pour in the ground coconut paste and cook well until the oil begins to separate from the mixture.
8
Add tamarind pulp and enough water to adjust the gravy consistency, bringing it to a rolling boil.
9
Gently slide in the fish fillets, reduce the heat, and simmer for about 8 to 10 minutes until the fish is cooked through.
10
Garnish with fresh coriander leaves and serve piping hot with steamed white rice.
Ingredients
500 grams firm white fish fillets
2 tablespoons coconut oil
1 cup freshly grated coconut
2 chopped onions
2 tomatoes, finely chopped
3 cloves garlic, minced
1 inch ginger, grated
2 green chilies, slit
1 teaspoon mustard seeds
10 curry leaves
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon coriander powder
1 tablespoon tamarind pulp
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.