Mangalorean Catholic Style Fish Curry

Ingredients

This Mangalorean Catholic adaptation of Amok trey incorporates the unique flavors and ingredients of Mangalorean Catholic cuisine. While the original Cambodian dish uses ingredients like lemongrass and galangal, this recipe replaces them with Mangalorean spices like red chili powder, turmeric, and tamarind. The cooking technique also differs, as the Mangalorean version involves marinating the fish in spices before simmering it in a coconut and tamarind gravy. We alse have the original recipe for Amok trey, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 cup coconut milk 1 cup coconut milk
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 4-5 garlic cloves, minced 4-5 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine red chili powder, turmeric powder, coriander powder, cumin powder, minced garlic, grated ginger, and salt to make a spice paste.
2. 2.
   Marinate the fish pieces with the spice paste and set aside for 30 minutes.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree and cook for a few minutes until the oil separates.
5. 5.
   Stir in the tamarind paste and coconut milk. Bring the mixture to a gentle simmer.
6. 6.
   Carefully add the marinated fish pieces to the pan and cook for 8-10 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Garnish with fresh coriander leaves and serve hot with steamed rice or Mangalorean breads.

Treat your ingredients with care...

• Fish — Use fresh fish fillets like kingfish, pomfret, or mackerel for the best flavor and texture. Ensure the fish is cleaned and deboned before marinating.
• Tamarind paste — If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of roasted coconut paste to the curry.
• Allow the fish to marinate for at least 30 minutes to absorb the flavors of the spices.

Serving advice

Serve the Mangalorean Catholic Style Fish Curry hot with steamed rice or traditional Mangalorean breads like sannas or neer dosa. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Mangalorean Catholic Style Fish Curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Garnish with a sprig of fresh coriander leaves for an appealing touch.