Bangalore Fish Curry

READY IN: 30mins
Recipe by 963949

I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish

Top Review by leukothea

I was looking for recipes to use up some fresh curry leaves, and decided to try this one. It is easy to bring this recipe together, and it tastes great! Because I was using frozen tilapia, I lengthened the cooking time, and added some water so the coconut milk wouldn't scorch. Next time I will increase the spice level. Worth making again!

Ingredients Nutrition

Directions

  1. Cut halibut into chunks and set aside.
  2. Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
  3. Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
  4. Add coconut milk and heat till the coconut milk bubbles.
  5. Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
  6. Mix cornflour with a little water and add to the dish to thicken.

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