Daman Coconut Fish Curry
A mellow, creamy fish curry built on fresh coconut and a light masala, cooked daily in Daman's coastal households.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Equipment
- •Kadhai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 16 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 270 kcal
Instructions
- 1
Blend the grated coconut, garlic and green chillies with a little water into a smooth paste.
- 2
Heat coconut oil in a kadhai (deep pan). Add the curry leaves.
- 3
Add the chopped onion. Fry gently until it turns clear and soft.
- 4
Add the chopped tomato. Cook until it becomes soft and pulpy.
- 5
Stir in the turmeric and coriander powder. Cook for 1 minute.
- 6
Add the ground coconut paste. Cook for 5 minutes, stirring often so it does not stick.
- 7
Pour in water to reach your preferred curry thickness. Bring it to a gentle simmer.
- 8
Gently slide in the fish pieces. Simmer for 10-12 minutes until cooked through.
- 9
Stir in the tamarind pulp and salt. Simmer for another 3 minutes.
- 10
Let the curry rest for a few minutes. Serve hot.
Chef's tips
Simmer the curry gently once the fish is added so the pieces do not break. Fresh coconut gives the best flavour compared to desiccated coconut.
Ingredient substitutions
- pomfret → any firm white fish
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low flame without vigorous boiling.
Common mistakes to avoid
- •Boiling the curry too hard after adding the fish, which breaks the delicate pieces apart.
Serving suggestions
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