Puducherry Coconut Fish Curry
A fragrant and tangy coastal delicacy from Pondicherry, featuring tender fish simmered in a rich coconut milk gravy infused with tamarind and delicate French-influenced spices.
50min
Total Time
4
Servings
Puducherry Creole
Cuisine
Recipe
1
Extract tamarind juice from the soaked tamarind and set aside.
2
Heat coconut oil in a wide pan and add mustard seeds and fennel seeds, allowing them to splutter.
3
Add curry leaves, sliced green chilies, and chopped onions, sautéing until translucent.
4
Stir in the ginger garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes along with turmeric powder, coriander powder, and red chili powder, cooking until tomatoes turn mushy and oil separates.
6
Pour in the thin coconut milk and tamarind extract, bringing the mixture to a gentle boil.
7
Carefully slide in the fish fillets, reduce the heat, and let them poach in the simmering gravy for about eight to ten minutes.
8
Gently pour in the thick coconut milk, swirl the pan to combine, and turn off the heat immediately to prevent curdling.
9
Garnish with freshly chopped coriander leaves and serve warm with steamed rice.
Ingredients
500 grams firm white fish fillets
1 cup thick coconut milk
1/2 cup thin coconut milk
1 large onion finely chopped
2 tomatoes roughly chopped
2 green chilies slit
1 tablespoon ginger garlic paste
1 lemon-sized ball of tamarind soaked in warm water
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 sprig curry leaves
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon Kashmiri red chili powder
3 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.