Karnataka Fish Curry Recipe
🐟 Karnataka-Style Fish Curry Recipe Making
(Coastal Mangalore / Udupi Style – Spicy, Tangy, and Coconut-based)
A beloved dish from Karnataka’s coastal cuisine, this fish curry blends the richness of coconut, tang of tamarind, and heat of red chillies — perfect with steamed rice or neer dosa.
🌶️ Ingredients
For the Masala Paste:
Grated coconut – 1 cup
Dry red chillies – 6 to 8 (byadagi variety for color, guntur for spice)
Coriander seeds – 1 tbsp
Fenugreek seeds – ¼ tsp
Cumin seeds – ½ tsp
Black peppercorns – 6 to 8
Tamarind – small lemon-sized ball
Garlic – 5 cloves
Turmeric powder – ¼ tsp
For the Curry:
Fish (Pomfret, Mackerel, or Seer fish) – 500 g (cleaned and cut into pieces)
Onion – 1 small (finely chopped)
Curry leaves – few
Mustard seeds – ½ tsp
Coconut oil – 2 tbsp
Salt – to taste
Water – as needed
🔥 Method
Prepare the Masala
Dry roast coriander, cumin, fenugreek, peppercorns, and red chillies until aromatic.
Add roasted spices, grated coconut, garlic, tamarind, and turmeric in a blender.
Grind to a smooth paste using little water.
Cook the Base
Heat coconut oil in a pan.
Add mustard seeds; let them splutter.
Add chopped onion and curry leaves, sauté till golden.
Add the ground masala paste and fry for 3–4 minutes until oil starts separating.
Simmer the Curry
Add water to adjust to curry consistency.
Bring to a gentle boil.
Add fish pieces carefully and salt to taste.
Simmer on low flame for 7–10 minutes (do not stir too much).
Finish and Rest
Switch off the flame once the fish is cooked through.
Let it rest covered for 10–15 minutes before serving for best flavor.
🍛 Serving Suggestion
Serve hot with steamed rice, neer dosa, or boiled red rice for an authentic coastal Karnataka meal.