Mangalorean king fish curry with potaoes

 

This is another traditional Mangalorean Catholic style Fish Curry. The recipe is quite similar to the fish curry recipe that I had posted earlier. The difference is the addition of Potatoes and Coconut Milk. The Coconut Milk works wonders here, giving this curry a rich silky texture. 

INGREDIENTS

500 gms King Fish Slices

2 Medium Sized Potatoes, Cut Into Quarters

2 cups Thick Coconut Milk

1 cup Thin Coconut Milk

1 Tomato, Roughly Chopped

Salt To Taste

For The Masala Paste 

1/2 Cup of Freshly Grated Coconut

4 Dry Red Chillies (Byadgi)

2 Dry Round Chillies (Boriya)

1 tbs Corriander Seeds

1tsp Jeera

1/2 tsp Whole Peppercorns

1 Marble Sized Ball of Tamarind

1 tsp Haldi Powder

1 Medium Onion, Roughly Chopped

5-6 Cloves of Garlic

1/2 Inch Ginger

For Tempering

1/2 An Onion, Sliced

2-3 tbs Coconut Oil / Sunflower Oil

METHOD

• Grind all the ingredients for the masala paste along with sufficient water to form a smooth paste.
• In a small vessel add the potatoes, thin Coconut Milk, 2 tbs ground masala paste, 1/2 tsp Salt and boil till the potatoes are cooked. Add extra water if required.
• In another vessel heat oil and fry the onions till golden brown and add the rest of the masala Paste. Fry for a minute or two.
• Now add the boiled potatoes along with liquid and bring to a boil.
• Add the chopped tomato and add salt to taste.
• Now add the slices of fish and let it cook.
• Do not use a spoon to mix as the fish will break apart. Simply hold the edges of the vessel with a cloth and swirl.
• Once the fish has cooked, reduced the flame and pour the thick coconut milk and turn off the flame. 
• Do not boil once you've added the thick Coconut Milk as the curry will split.
• Serve hot with white or brown rice.

NOTES 

• Reduce the number of Byadgi Chillies if you wish to get a lighter colour for the gravy.
• Use any meaty fish of your choice for this recipe.