Marathi Style Fish Curry Recipe

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This fish curry recipe was passed to me by mother in law. It is a method from Maharasthra a state in India that uses grated coconut as the main base. It is simple to make and best eaten the next day as the flavours absorb better (any left-over curries for the matter always tastes better the next day). I have modified the original recipe to suit own taste.

Servings: 4


Cost per serving $0.80 view details
  • 10 pieces of black pomfret/king fish
  • Item 1:
  • 1 grated coconut
  • 8-10 dried red chillies
  • 3-4 cloves of garlic
  • 1 onion
  • 1 tsp coriander seeds (powder is fine)
  • 1 tsp chilli powder (optional)
  • 1 tbsp tamarind (remove seeds) or mango powder
  • Item 2:
  • 3 pieces of dried tamarind (kokum)


  1. Marinade the fishes with salt, turmeric powder and chilli powder. After 30 minutes, lightly fry them and keep aside.
  2. Heat oil in a pot and saute Item 2
  3. Blend Item 1 with some water and add this into the Item 2 and cook on a low heat for 10 minutes (careful as the coconut base curry may splutter).
  4. Then add the fishes, some salt and let the flavours all blend in well. Add kokum.
  5. Let the curry cook for a futher 10-15 minutes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 85g
Recipe makes 4 servings
Calories 211  
Calories from Fat 147 70%
Total Fat 17.5g 22%
Saturated Fat 15.39g 62%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 20mg 1%
Potassium 272mg 8%
Total Carbs 14.58g 4%
Dietary Fiber 5.6g 19%
Sugars 7.29g 5%
Protein 2.41g 4%
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