Curry

Fish Curry with Amaranth

Prep

15 mins

Cook

25 mins

Servings

IndianEasyLunchGluten FreeDairy Free

About this dish

This tangy and aromatic fish curry from the Konkan coast gets a nutritional boost from red amaranth leaves. The slight earthiness of the greens pairs beautifully with coconut and tamarind, creating a light yet satisfying curry that's perfect with steamed rice.

It's a beloved monsoon special in many Goan and Mangalorean homes, where fresh fish and garden greens come together in a single pot.

Ingredients

UK and US measurements are both included for every recipe.

Fish fillets (kingfish or salmon)

protein

500 g

Imperial: 1.1 lbs

Red amaranth leaves (cholai)

vegetable

200 g

Imperial: 7 oz

Fresh grated coconut

other

1 cup (100 g)

Imperial: 1 cup (3.5 oz)

Tamarind paste

liquid

2 tbsp (30 ml)

Imperial: 2 tbsp

Turmeric powder

spice

1 tsp

Coriander powder

spice

2 tsp

Cumin seeds

spice

1 tsp

Mustard seeds

spice

1 tsp

Dried red chilies

spice

Curry leaves

herb

Coconut oil

fat

2 tbsp (30 ml)

Imperial: 2 tbsp

Salt

seasoning

to taste

Water

liquid

2 cups (500 ml)

Imperial: 2 cups

Method

Marinate the fish

10 min

Rub fish chunks with 1/2 tsp turmeric and salt. Set aside for 10 minutes.

Prepare coconut paste

5 min

In a blender, grind grated coconut with 1/2 cup water to a smooth paste. Set aside.

Temper spices

2 min

Heat coconut oil in a heavy-bottomed pot over medium heat. Add mustard seeds and dried red chilies. When seeds pop, add cumin seeds, curry leaves, and remaining turmeric. Stir for 30 seconds.

Build the curry

3 min

Add coriander powder and tamarind paste. Stir well, then pour in 1.5 cups water. Bring to a simmer.

Add amaranth and fish

15 min

Add chopped amaranth leaves and simmer for 5 minutes until wilted. Gently slide in the fish chunks. Cook for 8-10 minutes, or until fish is just cooked through.

Finish with coconut

5 min

Stir in the coconut paste. Simmer for another 2-3 minutes, adjusting salt and water for desired consistency. Remove from heat.

Equipment

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Nutrition facts

360 kcal

Calories

28 g

Protein

12 g

Carbohydrates

18 g

Fat

4 g

Fiber

480 mg

Sodium

Tips

For a more authentic Konkan experience, use fresh coconut — but unsweetened desiccated coconut reconstituted in warm water works in a pinch.
Choose firm-fleshed fish like kingfish, salmon, or cod, they hold their shape well in the tangy curry.
If amaranth is unavailable, substitute with fresh spinach for a similar texture and nutrient profile, though the flavour will be milder.
Let the curry rest for 10 minutes after cooking — the flavours meld beautifully, and the fish becomes even more tender.

Serving suggestions

Serve hot with steamed rice or idiyappam (string hoppers). A side of raw mango pickle or papad adds a delightful crunch.

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Recipe by

Anaya Iyer

Specialises in Indian cuisine

Anaya Iyer (not Patel or Sharma) makes dosas so crisp they shatter like glass. She is a fermentation nerd.

Describe yourself in three words: Crispy, nerdy, sourdoh.