A delicious and easy Mangalorian Fish Curry Recipe
A heavenly combination of fish, tamarind and coconut.
Close your eyes and you can imagine you’re in Southern India!
Make the red masala paste in advance and keep leftovers in the fridge for up to 3 weeks.
To make the red masala paste, heat the oil in a pan.
Add the red chillies, coriander, cumin, peppercorns, garlic, ginger and cinnamon.
Cook for 5 minutes and set aside to cool.
Once cooled slightly, combine this with coconut, tamarind and turmeric powder.
Grind to a smooth paste slowly adding a little water.
Store in an airtight container.
Chop the tomato and slice the onion.
Chop the monkfish into large chunks.
Heat oil in a pan.
Saute the curry leaves and onions until golden brown.
Add the tomatoes, green chillies, salt and red masala paste.
Cook for 2 minutes, then add the coconut milk and water.
Bring to the boil.
Now add the fish pieces and tamarind concentrate.
Reduce the heat to low and simmer for 10 minutes or until the fish is cooked.
