Mangalorean-Style Fish Curry (The Byadgi Coast Classic)

On the Karnataka coast, fish curry is red. Not tomato-red - chili-red, from Byadgi ground fresh into the masala. This is my weeknight Mangalorean-style version: a quick coconut masala, tamarind for tang, and fish that poaches gently in the gravy for the last five minutes.

It looks fiery and tastes warm rather than hot - which is the entire personality of a good Byadgi. Serve it with plain steamed rice and nothing else.

Serves 4 · Prep 15 min · Cook 25 min

Ingredients

• 1 1/2 lbs firm fish (kingfish, pomfret, or cod), cut into steaks or large chunks
• 2 tbsp Byadgi chili powder
• 1/2 tsp turmeric powder
• 1 tbsp ground coriander
• 8 whole black peppercorns, crushed
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1/2 cup grated fresh or frozen coconut (or 3/4 cup coconut milk - see tips)
• 1 lemon-sized ball of tamarind, soaked in 1/3 cup warm water (or 1 tbsp tamarind paste)
• 2 tbsp coconut oil (or any neutral oil)
• 8 to 10 curry leaves
• 1 tsp salt, plus more to taste

Method

1. Make the masala: blend the onion, garlic, coconut, Byadgi chili powder, turmeric, coriander, and crushed peppercorns with the strained tamarind water and a splash of water into a smooth, deep-red paste.
2. Heat the coconut oil in a wide, heavy pan over medium heat. Add the curry leaves and let them crackle for 10 seconds.
3. Add the masala and cook, stirring often, for 6 to 8 minutes, until it thickens, darkens to brick red, and the oil starts to glisten at the edges. If it sticks, add splashes of water.
4. Pour in 1 1/2 cups hot water and the salt. Simmer 5 minutes - the gravy should be the consistency of thin soup; it will tighten as the fish cooks.
5. Slide in the fish pieces in a single layer. Spoon gravy over the top, lower the heat, and simmer gently for 5 to 7 minutes. Do not stir with a spoon - swirl the pan instead, so the fish stays in pieces.
6. Rest off the heat for 10 minutes. The color deepens and the fish soaks up the gravy. Taste for salt and tang, then serve over steamed rice.

Tips

• Gentle simmer only. A rolling boil breaks the fish and dulls the Byadgi's color.
• Coconut milk swap: skip the grated coconut and stir in 3/4 cup coconut milk after step 4 - add the fish right after, and do not let it boil hard.
• This curry tastes even better the next day. Reheat gently, never at a full boil.

Keep reading: Byadgi Chicken Curry (The Weeknight Classic) · Byadgi vs Kashmiri Chili Powder: Which One Should You Buy?