Coconut Fish Curry with Pineapple

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Last Updated on December 14, 2020 by Chef Mireille

This South Indian Coconut Fish Curry is a Mangalore style curry that can also be made with chicken. Pineapple and tamarind combine to make a tangy curry with just the right amount of spice.

This Coconut Curry uses dessicated coconut, instead of fresh coconut or coconut milk. The toasted coconut gives a smoky sweetness to the curry.

Mangalore is a port city located on the western coast of southern India in the state of Karnataka.  It has a tropical climate.  Due to its coastal location, fish is a major part of Mangalorean cuisine, along with coconut.

If you love seafood and coconut, you will want to go exploring into the cuisine of Karnataka. Check out this Karnataka Thali for more Karnataka Recipes to try!

Let’s see what you will need to make this delicious Fish Curry.

Ingredients for Coconut Fish Curry

  • tilapia
  • tamarind
  • pineapple
  • red chile pepper
  • turmeric
  • palm sugar (or jaggery)
  • salt to taste
  • sesame seeds
  • fenugreek seeds
  • dessicated coconut
  • oil or ghee
  • mustard seeds
  • curry leaves

How to make Coconut Fish Curry

  • Make a spice powder with coconut, sesame seeds and fenugreek.
  • Simmer fish with pineapple puree, tamarind and spices. 
  • Make a tadka with curry leaves and mustard seeds.
  • Add to curry.

Serve with steamed Basmati rice.

Pineapple Fish Curry & Brown Basmati Rice
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Coconut Fish Curry with Pineapple

Prep Time20 mins
Cook Time10 mins
Course: Fish
Cuisine: Indian
Servings: 4 people
Calories: 386kcal

Ingredients

  • 2 1/2 pounds tilapia fish fillets cut into large pieces
  • 2 tablespoons tamarind pulp
  • 1/2 cup boiling water
  • 1/2 pineapple peeled, cored and chopped
  • 1/2 teaspoon red chile pepper cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 tablespoon palm sugar
  • salt to taste
  • 1 1/2 teaspoons sesame seeds
  • 1 1/2 teaspoons fenugreek seeds
  • 1 1/2 tablespoons grated coconut
  • 1 tablespoon oil or ghee
  • 1 teaspoon mustard seeds
  • 7 curry leaves

Instructions

  • In a dry skillet, roast sesame seeds, fenugreek seeds and coconut for a few minutes, until golden.
  • Cool for a few minutes and then grind to a powder.
  • Pour boiling water over tamarind and let sit for 15 minutes. Strain, squeezing out all of the water from the tamarind.
  • In a blender, puree pineapple with tamarind water.
  • In a large skillet, combine the pineapple puree with the chile, turmeric, sugar, salt and ground sesame seed etc. mix. Bring to a boil. Add fish pieces and simmer until fish is cooked, about 5 minutes.
  • In a small skillet, heat oil and add mustard seeds. Once mustard seeds start to pop, add curry leaves 1-2 minutes. Add this to curry and adjust salt, if necessary.

Notes

This Coconut Curry with Pineapple Recipe can also be made with chicken instead of fish.

Nutrition

Calories: 386kcal | Carbohydrates: 25g | Protein: 59g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 142mg | Sodium: 159mg | Potassium: 1075mg | Fiber: 3g | Sugar: 18g | Vitamin A: 141IU | Vitamin C: 91mg | Calcium: 70mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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