Udupi-style Coconut Fish Curry

Ingredients

While the original Brazilian Moqueca is typically made with palm oil and a variety of local ingredients, this Udupi-style adaptation replaces palm oil with coconut oil and incorporates Udupi-specific spices and flavors. The Udupi-style Coconut Fish Curry also uses Udupi masala, a unique spice blend, to infuse the dish with the distinct taste of Udupi cuisine. We alse have the original recipe for Moqueca, 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) thick coconut milk 1 cup (240ml) thick coconut milk
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 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 Udupi masala powder 1 teaspoon Udupi masala powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the Udupi masala powder, turmeric powder, and red chili powder. Stir well.
4. 4.
   Add the chopped tomatoes and cook until they turn soft and mushy.
5. 5.
   Pour in the thick coconut milk and bring it to a gentle simmer.
6. 6.
   Add the tamarind paste, green chilies, and salt. Mix well.
7. 7.
   Gently place the fish pieces into the simmering gravy and cook for about 8-10 minutes or until the fish is cooked through.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or neer dosa.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets such as cod, snapper, or tilapia for this recipe. Ensure the fish is fresh and free from any unpleasant odor.
• Udupi masala powder — If you don't have Udupi masala powder, you can make your own by grinding together coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and dried red chilies.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Allow the fish to marinate in the gravy for a few minutes before serving to enhance the flavors.
• Use fresh tamarind pulp instead of tamarind paste for a tangier taste.
• Garnish the curry with freshly grated coconut for added texture and flavor.

Serving advice

Serve Udupi-style Coconut Fish Curry hot with steamed rice or neer dosa. Accompany it with a side of coconut chutney and a fresh cucumber salad to complement the flavors.

Presentation advice

Present the Udupi-style Coconut Fish Curry in a traditional Udupi-style brass or copper serving dish to add an authentic touch. Garnish with a sprig of fresh coriander leaves for a pop of color.