Fish Masala (Amar D. Gupta | Siliconeer)

It’s fish with a lot of flavor. Coconut, ginger, chilies and mustard makes it even more delicious than it sounds, writes Chef Sanjay Patel.


  • 1 (13.5 oz.) can unsweetened coconut milk
  • 2 tbsp coconut oil or canola oil
  • 2 tsp black mustard seeds
  • 5 (1/8 in. thick) slices peeled fresh ginger, smashed
  • 2 large garlic cloves, smashed
  • 1 to 4 (2 in.) fresh hot green chilies Thai or Serrano, halved lengthwise
  • 2 tbsp ground coriander
  • 1 tsp mildly hot red Indian chili powder
  • ½ tsp ground turmeric
  • ½ tsp curry powder
  • ½ lb. tomatoes (3 medium), coarsely chopped (about a little less than 2 cups)
  • ¾ cup water
  • 2 lb. black sea bass fillet or tilapia or cod, cut into 1-inch cubes
  • ¾ tsp salt
  • 1/3 cup diced (¼ in.) mango


Scoop ¼ cup cream from top of canned coconut milk. Save remaining cream and milk for another use.

Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chilies to taste, and cook, stirring, 1 minute. Add coriander, chili powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.