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Coastal Fish Curry: Coconut & Dried Chilly Ground to a Fine Paste and Cooked with Fresh Fish

Coastal Fish Curry:   Coconut & Dried Chilly Ground to a Fine Paste and Cooked with Fresh Fish

From The Hamilton Beach Test Kitchen

Added by Pat


  • 8 Pomfret slices
  • 3 cups Coconut fresh diced
  • 8-10 Dry Red Chilly
  • 5-6 Peppercorn
  • 10-12 Shallots
  • 1 tbsp Ginger chopped
  • Curry leaves few sprigs
  • 5 Garlic cloves
  • 1/2 tsp Turmeric
  • 3/4 cup Raw mango diced
  • 4 tbsp Coconut oil
  • 2-3 Kokum
  • Salt To taste


One of the biggest tasks to make a coconut curry is to grind the coconut into a fine paste. HB Pro Juicer Mixer Grinder does it effortlessly in no time & without over heating

  1. In a pan dry roast the dried chillies and peppercorns for 2-3 minutes. Remove from heat and add it to the coconut. Further add 7-8 shallots, ginger, curry leaves, garlic, turmeric and diced mango. Add these to the jar along with a dash of water.
  2. Press the preset on the machine and select wet hard along with fine. Press start and keep adding some water in between to get a thick ground masala.
  3. Once it is ground, heat a pan and add coconut oil. Add remaining shallots and some curry leaves. Saute for a minute and add the ground coconut curry. Season with salt and cook the curry covered for 5 minutes. Remove the lid and add a cup of water and bring it back to a boil. Lower the heat and add the fish into the curry. Add some kokum and gently cook till the fish is done. You may want to add more raw mango for extra sourness. Once done serve the curry hot with steamed rice or a paratha.


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