Tomato and Coconut Fish Curry

Photo by Michael Piazza / Styled by Catrine Kelty

Fish curry is a staple on the coast of Maharashtra, where my family is from. My mother’s recipe features firm pieces of fish bathing in a pool of tamarind, tomato and coconut. There are a few components to this dish, so I recommend prepping everything in advance of starting the cooking process. And please note, the gravy might be thinner than what you’re used to, although it will be full of flavor and spice. Serve with buttered rice, naan or chapati.

Serves 3–4

For the marinade:

2 tablespoons store-bought tamarind paste extract or 1 (4- by 1-inch) block of tamarind pulp
1½ teaspoons spiced ginger-garlic paste
½ teaspoon Kashmiri chili powder (or any mild chili powder)
¼ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon sea salt
1 pound firm white fish, such as halibut, haddock or cod, cut into 2-inch pieces; skin-on is fine, but can be removed if preferred

For the curry:

½ cup finely shredded, desiccated, unsweetened coconut
¾ cup water
2 Roma tomatoes, puréed, or 1 cup canned crushed tomatoes
2 tablespoons neutral oil
3 medium garlic cloves, peeled and thinly sliced
2 tablespoons finely minced cilantro
1 lime, cut into 4 pieces

If making fresh tamarind paste, place tamarind block into a medium bowl with ½ cup water. Microwave tamarind for 1 minute, then cover bowl for 5 minutes. Remove cover and let cool until warm to the touch. Massage the block with your hands to help separate pulp from fibers. Strain the tamarind mixture through a fine-mesh sieve, reserving the smooth pulp. Discard any fibers or seeds.

In a medium bowl, mix all marinade ingredients except for the fish. Add the fish and toss to coat. Let marinate for 20 minutes up to 4 hours.

In a blender, pulverize coconut and water until texture is mostly smooth and milky. Place a cheesecloth or paper towel in a sieve or strainer and strain the coconut to extract the milk.

Heat oil in a large skillet over medium-low heat. Add the garlic cloves to the oil in the pan, until they sizzle and turn golden brown. Add the tomato, and let the mixture simmer and reduce for 5 minutes on medium heat. Add coconut milk and ½ cup water and bring to a full boil. Simmer for 5 minutes. Add marinated fish in one layer, shaking pan gently, then let simmer, covered, on medium-low heat for 5 minutes or until fish is cooked through.

Garnish with cilantro and serve hot, squeezing lime if desired.

This recipe appeared in the Fall 2021 issue as part of a larger story on Coastal Indian Seafood.