Authentic Koli Fish Curry Recipe

Ingredients

• 500g fish (Surmai / Pomfret / Bangda)
• 1 onion (chopped)
• 1 tomato (chopped)
• ½ cup grated coconut
• Garlic (6–7 cloves)
• Ginger (1 inch)
• 6–8 dry red chillies
• 1 tbsp Mi hi Koli masala
• 1 cup coconut milk
• Tamarind pulp (1 tbsp)
• Turmeric, salt, oil

To make Koli Fish Curry, first roast grated coconut, garlic, ginger, red chillies, cumin, and coriander seeds until lightly golden, then grind them into a smooth paste. Heat some oil in a pan, sauté chopped onions until golden, add tomatoes, and cook until soft. Mix in the ground masala paste along with turmeric, Mi  hi Koli masala, and salt, and sauté for a few minutes until the oil separates. Add 1 to 1.5 cups of water and tamarind pulp, then let the curry simmer for about 5 minutes. Gently place the fish pieces into the curry and cook for 6–8 minutes without stirring too much. Finally, pour in the coconut milk and simmer for another 2 minutes. Garnish with coriander and serve hot with rice or bhakri.