I recently learnt the recipe for King Fish in Spicy Coconut Curry from my niece Niyati Bajekal. Since a child, Niyati has been a foodie and I have enjoyed cooking for her. Now that she had graduated, her passion has turned towards cooking her favourite dishes for us. We had a scrumptious meal of fish curry with steamed rice and I’d love to share the recipe with you…
Ingredients for marinade:
King Fish or Seer Fish 1 kg cut into pieces
2 tsp red chilli powder
1 tsp salt
1 tsp turmeric powder
Ingredients for the coconut paste:
Half coconut grated or 3 tbsp coconut powder
½ tsp coconut oil
1/2 tsp fenugreek (methi) seeds
1 tsp mustard (mohri) seeds
1 tbsp Tamarind powder or raw mango powder or lemon juice
6-8 whole red chillies
6-7 curry leaves
Ingredients for the curry
1 tsp mustard seeds
½ tsp fenugreek seeds
1 tbsp powder of roasted coriander (dhania) seeds
1 tbsp powder of roasted cumin (jeera) seeds
½ tsp turmeric powder
8-10 curry leaves
2 tsp ginger-garlic paste
1 tsp grated nutmeg (jaiphal)
1 bay leaf
1 large onion chopped finely
2 tbsp coconut oil (or any cooking oil)
1 tsp salt or as per taste
Wash and marinate the fish pieces and keep aside.
Take a heavy bottomed pan. In coconut oil, over low flame, sauté the mustard seeds, fenugreek seeds, half the quantity of curry leaves and all the red chillies, till the chillies change colour slightly. Remove into a bowl and keep aside.
In the same pan roast the coconut gratings on low flame till the gratings change colour slightly and give off a mild aroma. Do not fry for more than 2-3 minutes and keep stirring throughout.
Combine the gratings, tamarind and chilli mixture and grind into a smooth paste with a little water. Keep aside.
In the pan add coconut oil. When heated, add mustard seeds, fenugreek seeds, curry leaves, bay leaf, and finely chopped onion. Sauté till onions are golden brown in colour.
Add ginger-garlic paste and stir for 2 minutes.
Add coconut paste and stir for 2-3 minutes till it mixes well.
Add water about 1 glass, salt and fish pieces. Cook for 2-3 minutes.
Add nutmeg powder, coriander seed powder, cumin powder and stir gently. Boil for 2 minutes and serve hot with steamed rice and salad.
Note: Do not cook the fish for more than 4-5 minutes or the pieces will break easily.