Konkani curry

  • Konkani Curry
  • Konkani Curry, Photo 2
Recipe type:
Main Dish
Number of serving:
3 servings
17 min
Cook time:
45 min
Ready in:
1 h, 2 m
Very Easy


- 1.5 katori shredded fresh coconut (from the frozen pack)
- 6-8 garlic cloves
- 1 inch ginger
- 10-12 curry leaves
- 10-12 dry red chillies (Kashmiri would be best)
- 1 medium size onion, finely cut
- 1 medium size tomatoe, finely cut
- 1/2 teaspoon turmeric powder
- 1 teaspoon kasuri methi
- 1 tablespoon tamarind pulp
- 1/2 teaspoon Garam Masala
- Handful coriander leaves - finely chopped
- 10-12 Sichuan peppercorns or Tirfale
- 4 tablespoons Oil
- Fish


Step 1

Rub salt, 1 tablespoon lemon juice and turmeric powder on the fish fillet and keep it aside.

Step 2

Grind the following ingredients into a paste. Add as little water as possible: Dry red chillies, coconut, ginger, garlic, onion, tomatoe, kasoori methi, tamarind pulp, Garam masala powder, coriander leaves.

Step 3

The paste should be very smooth in texture. Heat Oil in a large Kadhaaii. Add curry leaves and sichuan peppercorns to the oil.

Step 4

The curry leaves splutter and you can smell the aroma all over the kitchen.. At this point - add the masala paste to the oil.

Step 5

To stir this paste on slow-medium heat for a long-long time. Resist the temptation of increasing the heat. As you start heating/stirfrying the paste - it soaks the oil at first.

Step 6

After a few minutes (10-15) it will start to shine a little. Towards the end (after 30 ish minutes of shallow frying) the paste is cooked and oil starts separating from it.

Step 7

Add water to make a semi-thick gravy. Turn up the heat, cover the kadhaii and bring to a boil. Cut the fish fillets into 1.5 inch squares. When the curry is boiling, turn the heat medium. Add fish or potatoe or cauliflower. Cover for about 3-4 minutes to cook the fish.


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