This Mangalorean fish curry brings the heat – and the comfort

Made with tamarind, coconut milk and a good hit of chilli, this classic South Indian dish is big on flavour and easier to cook than it looks

Step into spring with a lighter curry (Vatavaran)

Mangalorean fish curry is known as ‘Meen Gassi’ and is traditionally made with sweet coconut and tamarind, as well as hot chilli.

Mangalore fish curry

Serves: 2-3

Ingredients:

500g stone bass fish

200g onion, very finely chopped

4 green chillies, slit

70g coconut milk

Oil, as required

2 tbsp coriander powder

1 tbsp red chilli powder

25g tamarind, soaked in warm water

1 tbsp turmeric powder

10-15 curry leaves

Salt, to taste

Method:

1. Marinate the fish: coat the fish with salt and turmeric, then set aside.

2. Extract juice from the soaked tamarind and keep aside.

3. To prepare the sauce, heat oil in a heavy-bottomed pan. Sauté onions and chillies until golden brown. Stir in red chilli powder, coriander powder, and turmeric powder. Cook for 1 minute. Add tamarind juice and ¾ cup water (or fish stock for more flavour). Boil for 4-5 minutes.

4. To cook the fish: Gently add the marinated fish pieces to the simmering curry in a single layer. Do not stir immediately to prevent breaking the fish. Let it cook undisturbed for 3-4 minutes on medium-low heat. Then, carefully turn the pieces using a spoon or by gently shaking the pan. Allow the fish to cook for another 3-5 minutes, depending on the thickness, until it turns opaque and flakes easily. Avoid overcooking, as the fish should remain tender.If opting for the pan-seared method, heat a little oil in a separate pan over medium heat. Sear the marinated fish for 2-3 minutes per side until golden brown. Once done, gently place the seared fish into the prepared sauce and let it sit for a minute to absorb the flavours before serving.

5. Reduce the heat and stir in coconut milk and curry leaves. Simmer for 1 minute, then remove from heat.

6. Serve hot with plain rice or tawa roti, garnished with fried curry leaves and whole red chillies.