Mangalorean Fish Curry

By: Tom Woodcock

♦ 2 tbsp coriander seed
♦ 1 1/2 tbsp cumin seed
♦ 1 tbsp dried turmeric
♦ 5 large dried red chilies, rehydrated
♦ 2/3 cup dessicated coconut flakes
♦ coconut oil (for frying)
♦ 4 to 6 jalapeños or serranos, diced
♦ 5 garlic cloves, diced
♦ 1 1/2-inch piece of ginger, diced
♦ 1 onion, fried and processed into a puree
♦ 1 can coconut milk
♦ 2 tbsp tamarind water
♦ 1 1/2 lbs swordfish, cubed

Dry fry the coriander and cumin separately til fragrant, then grind into a fine power. Transfer to the bowl of a food processor, and add the turmeric, rehydrated chilies and coconut flakes. Blend until a coarse mixture forms, adding water as needed – the texture shouldn’t be a paste, but also shouldn’t be too loose and dry. Set aside.

Heat the coconut oil in a deep pan on med/high, add the jalapenos/serranos and garlic and fry til the garlic is golden. Add the ginger, fry another minute and then add the onion paste; mix well and fry another 30 seconds. Add the coconut milk slowly and mix thoroughly, then stir in the mixture from the food processor, making sure any lumps that have formed are broken up and amalgamated into the coconut milk. Add the tamarind water. Stir in the swordfish and reduce to medium heat, allow to cook til white all the way through. Salt to taste and serve with rice.

To read more about this dish and my musical pairing, click HERE.

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