Entree: India – Karnataka Coast – ಮಂಗಳೂರು ಮೀನು ಹುಳಿ ➤ Mangaluru mīnu huli (Spicy coastal fish curry cooked in a roasted coconut and tamarind gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1.5 lb (680 g) firm white fish, cut into 1–2 inch (2.5–5 cm) pieces (examples: kingfish, mackerel, pomfret)
- 1 cup (100 g) fresh grated coconut, divided (about 3/4 cup roasted, 1/4 cup for finishing)
- 6 dried red chilies, stemmed (adjust to taste)
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 1/2 tsp (1.5 g) turmeric powder
- 3 cloves (approx. 9 g) garlic
- 1 inch (25 mm) fresh ginger piece (approx. 10 g)
- 1 tbsp (15 ml) tamarind paste (or 1–2 kokum petals)
- 1 small onion, thinly sliced, about 4 oz (115 g)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 10–12 fresh curry leaves
- 2 cups (480 ml) water
- 1 cup (240 ml) thin coconut milk (from 1 cup grated coconut or store-bought)
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1 tbsp (15 ml) chopped fresh cilantro for garnish

Instructions

1. Dry-roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies in a skillet over medium heat until fragrant, about 1–2 minutes. Add 3/4 cup (75 g) of the grated coconut and roast, stirring, until coconut is golden brown. Cool slightly.
2. Grind the roasted coconut and spices with garlic, ginger, turmeric, and 2–3 tbsp (30–45 ml) water into a smooth paste using a blender or mortar and pestle. Stir in tamarind paste and set the masala aside.
3. Heat oil in a deep pan over medium heat. Add curry leaves and sliced onion and sauté until the onion is soft and translucent, about 5–7 minutes.
4. Add the prepared masala to the pan and fry for 2–3 minutes, stirring, until the raw aroma disappears. Add 2 cups (480 ml) water, bring to a simmer, and cook for 5 minutes to loosen and blend flavors.
5. Gently add the fish pieces to the simmering gravy in a single layer. Cover and cook on low heat for 6–8 minutes until fish is just cooked through. Do not stir vigorously to avoid breaking the fish.
6. Stir in the thin coconut milk and the remaining 1/4 cup (25 g) fresh grated coconut if using; simmer 2 more minutes to combine. Adjust salt and tamarind (sourness) to taste.
7. Remove from heat, garnish with chopped cilantro, and serve hot with steamed rice or neer dosa.