Karnataka-style Coconut Fish Curry

Ingredients

While the original Tanzanian Samaki wa kupaka is known for its bold and fiery flavors, the Karnataka-style Coconut Fish Curry takes a milder approach. The use of coconut milk adds a creamy and subtle sweetness to the dish, which is not typically found in the original. Additionally, the Karnataka version incorporates local spices like mustard seeds and curry leaves, giving it a distinct flavor profile. We alse have the original recipe for Samaki wa kupaka, 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 sprig curry leaves 1 sprig curry leaves
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 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: 1.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute until fragrant.
4. 4.
   Add tomatoes, green chilies, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and oil starts to separate.
5. 5.
   Pour in the coconut milk and bring it to a gentle simmer.
6. 6.
   Add the fish pieces, curry leaves, tamarind paste, and salt. Cover and cook for about 10-15 minutes or until the fish is cooked through.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or dosa.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and firm. You can use any white fish fillets like tilapia or cod for this recipe. If using frozen fish, thaw it completely before cooking.
• Coconut milk — Use thick coconut milk for a creamier texture. If using canned coconut milk, shake well before opening to ensure it is well mixed.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more or less coconut milk as desired.
• To enhance the flavor, marinate the fish with a little turmeric and salt before adding it to the curry.

Serving advice

Serve the Karnataka-style Coconut Fish Curry hot with steamed rice or dosa. It also pairs well with neer dosa or appam.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian copper or brass serving dish for an authentic touch.