Introduction
A staple across the islands, this fish curry blends the flavors of coconut milk, mustard seeds, and local spices. With influences from South Indian and Bengali cuisine, it captures the tropical essence of island cooking.
- Preparing the Curry Base
Ingredients:
-
- 500 g fresh fish (snapper or kingfish preferred)
- 1 cup coconut milk
- 1 onion (finely chopped)
- 1 tomato (chopped)
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 2 green chilies (slit)
- Salt to taste
- 2 tbsp oil
Instructions:
- Heat oil and crackle mustard seeds.
- Sauté onions and tomatoes until soft.
- Add turmeric, green chilies, and fish pieces.
- Pour in coconut milk and simmer till fish is cooked.
- Pro Tips
- Use freshly grated coconut milk for richer flavor.
- Avoid overcooking the fish to keep it tender.
- Serving Suggestions
Serve hot with steamed rice or boiled tapioca. - Fun Fact
Islanders often use catch-of-the-day fish, keeping the recipe flexible and sustainable.
🔗 Source: https://www.yummytummyaarthi.com/andaman-style-fish-curry/