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Karwari Fish Curry

Course: Side Dish
Cuisine: Indian, Maharashtra

Ingredients

  • 5 king mackerel cut into medium-sized steaks (any fish can be used)
  • Salt to season
  • 2 tbsp vegetable oil
  • 2 red onion finely chopped
  • ½ inch fresh ginger root peeled, julienned
  • 2 green chillies slit lengthwise
  • 1-2 tsp tamarind paste
  • 400 ml thick coconut milk

For the spice paste:

  • 1 tsp coriander seeds
  • ½ tsp fenugreek seeds
  • 8-9 black peppercorns
  • 8 dried red Kashmiri chillies stalks and seeds removed
  • 1 tsp turmeric powder
  • 4 green chillies roughly chopped
  • ½ inch fresh ginger root peeled, grated
  • 2 tbsp roughly chopped white onion
  • 1 tsp flour

For garnish:

  • Juice of ½ a lime
  • 2 tbsp chopped fresh coriander leaves

Instructions

  • Wash the fish and drain thoroughly.
  • Dry roast the whole spices for the spice paste in a skillet on medium heat for about 2 minutes, till fragrant.
  • Switch off the heat, cool and stir the turmeric powder into the hot spices. Grind to a fine powder.
  • Add the green chillies, ginger, onion and rice flour and grind again to a fine consistency…
  • Heat oil in a deep pan or wok on medium heat. When hot, sauté the onions, ginger and green chillies for about 1-2 minutes, till the onions are lightly browned.
  • Add the ground spice paste and tamarind paste and continue to sauté on low heat for another 1-2 minutes. Add the thick coconut milk, fish pieces and season with salt. Simmer for 5-8 minutes or till the fish is tender.
  • Add lime juice and coriander leaves, mix and remove immediately from heat.
  • Serve hot with plain, boiled, white rice and pappadums.