Andaman Coconut Fish Curry
A mild, coconut milk based fish curry reflecting the everyday cooking of South Andaman households where fresh reef fish and coconut are both abundant.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Clay pot or kadhai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 21 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 320 kcal
Instructions
- 1
Grind the grated coconut with a little water until it forms a smooth paste.
- 2
Heat coconut oil in a clay pot. Add the curry leaves and sliced onion.
- 3
Fry the onion gently until see-through. Add the chopped tomato and green chillies.
- 4
Cook until the tomato turns soft. Add the turmeric and chilli powder.
- 5
Pour in the coconut paste and a cup of water. Bring the mixture to a gentle simmer.
- 6
Add the tamarind pulp and salt. Stir everything together well.
- 7
Carefully slide in the fish pieces so they do not break.
- 8
Simmer uncovered for 12–15 minutes. Cook until the fish is done and the gravy thickens slightly.
- 9
Let the curry rest for 5 minutes before serving so the flavours settle.
Chef's tips
Do not stir roughly once the fish is in the pot. Swirl or shake the pot gently to keep the fish pieces whole.
Ingredient substitutions
- reef fish → any firm white fish like pomfret or snapper
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on low flame; avoid high heat to prevent the coconut gravy from curdling.
Common mistakes to avoid
- •Boiling the curry on high heat after adding the coconut paste, which can make the gravy split.
Serving suggestions
Cooked Andaman Coconut Fish Curry?
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