Mangalorean Fish Curry with Coconut: Easy Recipe Guide


Gather around, curious culinary enthusiasts! Allow me to acquaint you with an incredibly scrumptious Mangalorean fish curry recipe that will leave your taste buds dancing with joy!

Sure, I’d be happy to help you explore the history and origin of Mangalorean fish curry, as well as the ingredients and cooking process involved.

Mangalorean fish curry is a popular dish from the coastal region of Mangalore in the Indian state of Karnataka. This region has a long history of trade and commerce, and its cuisine is a blend of Indian, Portuguese, and British influences.

The key ingredient in Mangalorean fish curry is, of course, fish, which is typically a firm-fleshed variety such as kingfish, pomfret, or mackerel. Other key ingredients include coconut, tamarind, and a blend of aromatic spices such as cumin, coriander, and turmeric.

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I. History and Origin of Mangalorean Fish Curry

The chronicles of Mangalorean fish curry trace back to the sixteenth century when the Portuguese initially introduced piquant chili peppers to India. As time elapsed, the dish underwent a transformation and assimilated the flavors of the native Mangalorean gastronomy – an amalgamation of Indian, Portuguese, and Arabian influences.

The conventional preparation entails the utilization of pomfret, a prevalent fish variety inhabiting the coastal waters of India.

II. Ingredients Used in Mangalorean Fish Curry

  • 500g fresh fish (preferably Pomfret)
  • 1 cup coconut milk
  • 1 tablespoon tamarind paste
  • 1 tablespoon red chili powder
  • 2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 10-12 curry leaves
  • 4-5 garlic cloves, chopped
  • 1 inch ginger, grated
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • Salt to taste
  • 3-4 tablespoons oil (preferably coconut or vegetable oil)

Mangalorean Fish Curry Calories detail for each ingredient :

  • Fresh fish (500g) – 340 Calories
  • Coconut milk (1 cup) – 445 calories
  • Tamarind paste (1 tablespoon) – 15 calories
  • Red chili powder (1 tablespoon) – 17 calories
  • Coriander powder (2 tablespoons) – 20 calories
  • Cumin powder (1 tablespoon) – 22 calories
  • Turmeric powder (1/2 teaspoon) – 4 calories
  • Mustard seeds (1 teaspoon) – 6 calories
  • Fenugreek seeds (1/4 teaspoon) – 2 calories
  • Curry leaves (10-12) – 1 calorie
  • Garlic cloves (4-5) – 18 calories
  • Ginger (1 inch) – 3 calories
  • Onion (2) – 88 calories
  • Tomato (2) – 44 calories
  • Salt (to taste) – negligible calories
  • Oil (3-4 tablespoons) – 360-480 calories

The total calorie count of the dish would depend on the amount of oil used and the exact type of fish used. Assuming the use of 4 tablespoons of coconut oil and Pomfret fish, the total calorie count for the recipe would be approximately 1350-1470 calories.

III. Cooking Process of Mangalorean Fish Curry

Here’s a step-by-step guide to cooking Mangalorean fish curry with coconut:

To begin with, we must first gather the essential ingredients, including a staggering 500 grams of fish that must be immaculately cleaned and cut into small pieces. After that, take a mere teaspoon of salt and turmeric powder and marinate the fish for at least 30 minutes, ensuring maximum flavor.

As for the cooking process, prepare yourself for a wild ride. First, take a pan and heat a whopping two tablespoons of oil. Once the oil is heated, add the extravagant mustard seeds, half a teaspoon of fenugreek seeds, a cluster of 10-12 curry leaves, and some chopped onions.

Keep frying the ingredients until the onions transform into a translucent shade, elevating the dish’s visual appeal.

Next, add the indulgent chopped tomatoes, minced garlic, and ginger to the mix. Fry these ingredients for a few more minutes until they’re harmoniously blended with the onions, exuding an aura of pure bliss.

At this point, it’s time to add the exotic red chili powder, coriander powder, cumin powder, and turmeric powder. Fry the ingredients for a minute and let their aromatic fragrance spread throughout your kitchen, leaving you in a state of utter bliss.

Following that, add a teaspoon of tamarind paste and a cup of water. Allow the mixture to boil for a good 5-10 minutes, ensuring that the flavors amalgamate into a perfect balance of taste. But we’re not done yet; now, it’s time to introduce the majestic coconut milk into the equation. Let the mixture simmer for another 5 minutes, ensuring that the flavors fuse into a perfectly synchronized symphony.

Finally, the time has come to add the marinated fish and let it cook for a good 5-7 minutes, or until it’s cooked through. And voila! Your dish is now complete, and all that’s left is to garnish it with a few coriander leaves and serve it hot with steamed rice.

Are you ready to take your taste buds on a wild adventure? Then follow this recipe and embark on an unforgettable culinary journey!

IV. Tips to Make the Perfect Mangalorean Fish Curry

  1. Obtain fresh fish for the best flavor.
  2. Marinate the fish with a mixture of salt and turmeric powder for at least 30 minutes.
  3. Consider using tamarind paste instead of lemon juice for an authentic taste.
  4. Utilize freshly grated coconut or coconut milk for optimal flavor.
  5. Adjust the amount of red chili powder to your personal preference.
  6. Use a non-stick pan or a clay pot for better results.

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Mangalore Fish Curry with coconut

V. Conclusion

Whoa, hold on to your taste buds folks! Prepare to be blown away by the absolute explosion of flavors in Mangalorean fish curry with coconut. This dish is an exquisite amalgamation of spices and ingredients that are sure to send your palate on a wild ride. Its deep-rooted historical origins make it a coveted delicacy among seafood enthusiasts. But beware, once you’ve tried this delectable dish, you’ll never be able to resist its addictive flavors again. So what are you waiting for? Follow the tips above to create the ultimate Mangalorean fish curry and satisfy your cravings like never before!


Q: What is Mangalore fish curry? A: Mangalore fish curry is a spicy and tangy dish from the coastal city of Mangalore, located in the Indian state of Karnataka. It is made with fish, coconut, tamarind, and a blend of aromatic spices.

Q: What kind of fish is typically used in Mangalore fish curry? A: In Mangalore, a variety of fish is used in this curry, including mackerel, sardines, pomfret, and kingfish.

Q: What gives Mangalore fish curry its unique taste? A: The combination of coconut, tamarind, and aromatic spices like coriander, cumin, and fenugreek seeds gives Mangalore fish curry its unique taste.

Q: Is Mangalore fish curry a spicy dish? A: Yes, Mangalore fish curry is a spicy dish. However, the level of spiciness can be adjusted according to individual taste preferences.

Q: Can Mangalore fish curry be made without fish? A: While fish is the main ingredient in Mangalore fish curry, vegetarian versions of this dish can be made using vegetables like eggplant or okra.

Q: Can Mangalore fish curry be frozen? A: Yes, Mangalore fish curry can be frozen for later use. However, it is best to consume it within 2-3 months.

Q: What are some common side dishes served with Mangalore fish curry? A: Mangalore fish curry is usually served with steamed rice or neer dosa, a type of rice crepe.

Q: Is Mangalore fish curry a healthy dish? A: Mangalore fish curry is a healthy dish as it contains fish, which is a good source of protein and omega-3 fatty acids. The use of coconut in the curry also provides health benefits as it is a good source of fiber, vitamins, and minerals.

Q: Can Mangalore fish curry be made in advance? A: Yes, Mangalore fish curry can be made in advance and stored in the refrigerator for up to 2-3 days.

Q: What is the best way to reheat Mangalore fish curry? A: The best way to reheat Mangalore fish curry is to gently heat it on the stovetop, stirring occasionally. It is important not to overheat the curry as this can cause the fish to become tough and dry.

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