Konkan coast fish curry


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Konkan cuisine is often hot and fiery, and coconut - whether as fresh grated, dried, coconut paste or made into coconut milk - is used liberally as it contrasts with and cools the heat of chillies. Salmon is a robust fish, which keeps its texture and works well with the spices in this dish, Machli Ghashi.


  • 675 g/lb salmon fillets, skinned
  • 5 ml/1 tsp salt, or to taste
  • juice of 1 lime
  • 45 ml/3 tbsp sunflower oil or light olive oil
  • 3 garlic cloves, crushed, or 15ml/1 tbsp garlic purée
  • 15 ml/1 tbsp ground coriander
  • 5–7.5ml/1–½ tsp chilli powder
  • 2.5 ml/½ tsp ground turmeric
  • 400 g/14 oz can coconut milk
  • sprigs of fresh coriander (cilantro), to garnish
  • plain (all-purpose) flour, to serve


  1. Cut the salmon into 5cm/2in chunks and gently rub in half the salt and all the lime juice. Set aside for 10–15 minutes.

  2. Heat the oil in a large, heavy frying pan over a low heat and add the garlic. Fry until the garlic begins to brown, then stir in the coriander, chilli powder and turmeric.

  3. Cook for about 1 minute, then stir in the coconut milk and remaining salt. Simmer gently for 5–6 minutes.

  4. Add the fish along with any juices left in the dish. Simmer gently, uncovered, for 8–10 minutes or until the fish is opaque. Serve garnished with the sprigs of fresh coriander and with some Plain Boiled Rice.

Per portion Energy 429kcal/1787kJ; Protein 35g; Carbohydrate 5g, of which sugars 5g; Fat 31g, of which saturates 84g; Cholesterol 84mg; Calcium 78mg; Fibre 0.1g; Sodium 686mg.