Andaman Coconut Fish Curry

On the Andaman and Nicobar Islands, settlers from Bengal, Tamil Nadu, Kerala and Andhra cook side by side with the islands' own traditions – and fresh fish and coconut are everywhere. This quick curry is light, fragrant and ready in half an hour.

Video by Spice Eats on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• gluten-free · dairy-free · Mild
• Famous in Andaman and Nicobar Islands

Ingredients

• 600 g firm white fish fillets in large pieces
• ½ tsp turmeric
• 1 tsp salt
• 2 tbsp coconut oil
• 1 onion, sliced
• 3 cm ginger, julienned
• 3 garlic cloves, sliced
• 2 green chillies, slit
• 10 curry leaves
• 1 tsp coriander powder
• ½ tsp black pepper
• 400 ml coconut milk
• juice of 1 lime
• fresh coriander

Method

1. Rub the fish with turmeric and half the salt.
2. Heat the coconut oil, add onion, ginger, garlic, green chillies and curry leaves and cook gently until soft but not brown.
3. Stir in coriander powder and pepper, then pour in the coconut milk with 100 ml water and the remaining salt. Bring to a gentle simmer.
4. Lay the fish in the sauce and simmer for 6–8 minutes, spooning the sauce over, until just cooked.
5. Turn off the heat, add the lime juice and coriander and serve with rice.

Tip: Do not let the coconut milk boil hard, or it will split.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.