Puducherry Creole Fish Curry
A delicate coastal curry featuring firm white fish cooked in a velvety coconut milk gravy infused with star anise, curry leaves, and mustard seeds. This Franco-Tamil fusion dish offers a mild, aromatic warmth that pairs beautifully with warm jasmine or ponni rice.
40min
Total Time
4
Servings
Puducherry
Cuisine
Recipe
1
Marinate the fish chunks with half the turmeric powder, a pinch of salt, and a splash of lemon juice for 15 minutes.
2
Heat coconut oil in a clay pot or deep pan over medium heat. Add mustard seeds, star anise, and cinnamon stick, letting them sputter.
3
Add sliced onions, green chillies, and curry leaves. Sauté until the onions become translucent and fragrant.
4
Stir in ginger-garlic paste and cook for 1 minute until raw aroma dissipates.
5
Add chopped tomatoes, remaining turmeric powder, chilli powder, coriander powder, and salt. Cook until tomatoes soften and oil releases.
6
Pour in the thin coconut milk and tamarind pulp, stirring well. Bring the sauce to a gentle simmer.
7
Carefully place marinated fish chunks into the simmering liquid. Cover and cook on low heat for 6 to 8 minutes until fish is cooked through.
8
Pour in the thick coconut milk, gently swirl the pan, and simmer for another 2 minutes without boiling. Turn off heat and let rest 5 minutes before serving.
Ingredients
500g firm white fish fillets (e.g., Kingfish or Sea Bass), cut into chunks
1 cup thin coconut milk
1/2 cup thick coconut milk
1 large red onion, finely sliced
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chillies, slit lengthwise
1 sprig fresh curry leaves
1 tsp mustard seeds
1 star anise
1 inch cinnamon stick
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
1 tbsp tamarind pulp
2 tbsp coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.