Amma Mess Fish Curry

Marinated Branzino, Coconut, Kashmiri Chiles, Curry Leaves, Garlic

Chef Dipesh Shinde of Kanyakumari | New York
Yield: 1 serving

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Adapted by StarChefs  |  february 2025  |  Photo: Will Blunt

INGREDIENTS

Marinated Branzino:
30 grams chile paste
20 grams ginger-garlic paste
3 grams ground turmeric
3 grams kosher salt
2 grams ground coriander
2 grams ground cumin
1 gram chile powder
2 milliliters white vinegar
Whole branzino

Curry Paste:
50 grams Kashmiri red chiles
20 grams Guntur chiles
10 grams tamarind
5 grams garlic
3 grams carrom seeds
3 grams black peppercorns
5 grams cumin seeds
5 grams coriander seeds
2 grams fenugreek seeds
4 grams mustard seeds
2 grams ground turmeric
5 grams ginger
20 grams fresh coconut
2 grams sea salt

Curry:
100 milliliters fish stock
Coconut oil
Ginger
Curry leaves
Green chile

To Assemble and Serve:
Coconut oil
Curry leaves
Chopped garlic
Grated coconut

METHOD

For the Marinated Branzino:
In a mixing bowl, combine chile paste, ginger-garlic paste, spices, and vinegar. Place branzino in a shallow baking dish. Coat with marinade. Cover and refrigerate for 30 minutes.

For the Curry Paste:
In a mixing bowl, combine all ingredients and mix until a fine paste is achieved. Set aside.

For the Curry:
In a clay pot over medium heat, add fish stock and Curry Paste. Cook for 20 minutes. Add coconut oil, ginger, curry leaves, and green chile. Season with salt. Cook until warmed through. Reduce heat and keep warm.

To Assemble and Serve:
In a pan over medium-high flame, heat oil. Add curry leaves, desired amount of garlic, and Marinated Branzino. Grill fish on both sides. Transfer to a serving bowl. Top with Curry. Garnish with coconut and additional curry leaves.

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