Udupi-style Coconut Fish Curry

Ingredients

While the original Thai dish, Ho mok maphrao on, primarily uses Thai herbs and spices, Udupi-style Coconut Fish Curry incorporates Udupi cuisine's unique blend of spices. The Thai flavors are replaced with Udupi-style spices such as mustard seeds, fenugreek seeds, and asafoetida. Additionally, the use of tamarind and curry leaves adds a distinct tanginess and aroma to the dish, which is characteristic of Udupi cuisine. We alse have the original recipe for Ho mok maphrao on, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida 1/4 teaspoon asafoetida
• 1 sprig curry leaves 1 sprig curry leaves
• 2 tablespoons oil 2 tablespoons oil
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Once they start to splutter, add asafoetida and curry leaves.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
4. 4.
   Add tamarind paste and coconut milk. Stir well to combine.
5. 5.
   Gently place the fish pieces into the curry. Season with salt.
6. 6.
   Cover the pan and simmer for about 10-15 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or Udupi-style dosas.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and firm. You can use any white fish variety such as tilapia, cod, or snapper for this recipe. If using frozen fish, thaw it completely before cooking to ensure even cooking and better texture.

Tips & Tricks

• For a spicier curry, add more green chilies or a pinch of red chili powder.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• To enhance the flavor, marinate the fish with a little turmeric and salt before adding it to the curry.
• If tamarind paste is not available, you can substitute it with lemon juice for a tangy kick.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Udupi-style Coconut Fish Curry hot with steamed rice or Udupi-style dosas. Accompany it with a side of coconut chutney and a fresh cucumber-tomato salad for a complete Udupi dining experience.

Presentation advice

Garnish the Udupi-style Coconut Fish Curry with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Udupi-style brass or copper serving dish to enhance the visual appeal.