Basic Saraswat Fish Curry

I have always made this with salmon fillets. Salmon has a strong taste to hold its own against the strong coriander and coconut sauce. I happened to have tilapia handy and I decided to use that instead. Manisha said it is just like tofu, with no taste of its own! But Supriya enjoyed the curry with rice.

  • 1 lb tilapia cut in 1 in ch pieces
  • 1 onion finely chopped
  • 1/2 tsp mustard seeds
  • 1 to 2 tbsp coriander seeds
  • 3 tbsp canola oil
  • 1 1/2 tsp turmeric powder
  • 1 can coconut milk (13.5 oz. or 400 mL)
  • 2 tsp tamarind paste
  • 1 tsp salt (or to taste)
Roast coriander seeds in a medium pot until brown and fragrant. Crush in a mortar. Heat oil, add mustard seeds. As they start popping, add onions and saute until they start browning. Add turmeric powder and coriander seeds. Saute for 30 seconds. Add coconut milk and tamarind paste. As it comes to a simmer, add fish and salt. Bring to a gentle boil and lower the heat. Simmer for about 10 minutes until the fish is done (flakes easily with a fork). Serve with rice.

I would recommend salmon or another oily fish for this curry. Chicken works also; it just takes longer to cook.


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