Fish Curry
An authentic non-vegetarian recipe from Andaman And Nicobar Islands, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Firm white fish fillets (snapper or grouper)
200ml Coconut milk (thick)
200ml Coconut milk (thin)
150g Onions
150g Tomatoes
20g Ginger
6piece Garlic cloves
3piece Green chillies
30g Tamarind pulp
30ml Coconut oil
4g Mustard seeds
12piece Curry leaves
3g Turmeric powder
5g Red chilli powder
6g Coriander powder
3g Black pepper powder
6g Salt
100ml Water
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Marinate the fish:** Clean and cut fish into 5 cm pieces. Marinate with turmeric, a pinch of red chilli powder, and salt for 15 minutes.
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**Prepare tamarind:** Soak tamarind in 100 ml warm water for 10 minutes. Squeeze and strain to extract the pulp. Discard the fibres.
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**Make the masala paste:** Blend ginger, garlic, and green chillies into a smooth paste.
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**Temper the spices:** Heat coconut oil in a wide pan. Add mustard seeds and let them splutter. Add curry leaves and let them crackle.
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**Sauté the base:** Add sliced onions and cook on medium heat for 6–7 minutes until golden. Add the ginger-garlic-chilli paste and cook for 2 minutes.
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**Add tomatoes and spices:** Add chopped tomatoes, remaining red chilli powder, coriander powder, and black pepper. Cook for 6–8 minutes until tomatoes are completely soft and oil separates.
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**Add thin coconut milk:** Pour in the thin coconut milk and tamarind pulp. Bring to a gentle simmer and cook for 5 minutes.
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**Add the fish:** Gently slide the marinated fish pieces into the simmering curry. Do not stir vigorously — shake the pan gently to coat the fish.
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**Simmer the fish:** Cook on medium-low heat for 8–10 minutes until the fish is cooked through and flakes easily. Avoid overcooking.
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**Finish with thick coconut milk:** Reduce heat to low, pour in the thick coconut milk, and simmer for 2 minutes. Do not boil after adding thick coconut milk as it can split.
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**Serve:** Serve hot with steamed rice or appam.
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Chef's Tips
Fresh fish from the Andaman Sea — snapper, grouper, or tuna — gives the best results; the curry is only as good as the fish you use.
Add thick coconut milk only at the end and never boil it; boiling causes it to split and the curry loses its creamy texture.
Tamarind provides the characteristic sourness of Andaman fish curry; adjust the quantity based on the tartness of your tamarind.
Shake the pan rather than stirring when the fish is in the curry; fish is delicate and breaks apart easily if stirred.
About This Dish
Fish Curry is a traditional non-vegetarian dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh fish from the Andaman Sea — snapper, grouper, or tuna — gives the best results; the curry is only as good as the fish you use. - Add thick coconut milk only at the end and never boil it; boiling causes it to split and the curry loses its creamy texture. - Tamarind provides the characteristic sourness of Andaman fish curry; adjust the quantity based on the tartness of your tamarind. - Shake the pan rather than stirring when the fish is in the curry; fish is delicate and breaks apart easily if stirred.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium