The Estate Tableat Copperopolis
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Indian · Main

Meen Pulusu Poached Cod in Coconut-Onion Sauce

An Andhra fish curry: turmeric-rubbed cod seared, then poached in a roasted paste of coconut, shallot, mustard seed, clove and dried chile, soured with tamarind. Tart, hot and quick.

  • YieldServes 4
  • Hands-on22 min
  • Total54 min
  • Difficulty

Ingredients

  • ½ tspground turmeric
  • 680 gboneless skinless cod fillet, 4 pieces of about 170 g

Coconut paste

  • 40 gshredded fresh coconut, about 1/2 cup; or 1/4 cup dried unsweetened coconut, reconstituted
  • 2small to medium shallots, coarsely chopped
  • 1 tspblack or yellow mustard seeds
  • ¼ tspwhole cloves
  • 2dried red Thai or cayenne chiles, stems removed
  • 2 clovesgarlic, medium, peeled
  • 2 tbspcanola oil
  • 10 leavesfresh curry leaves, medium to large, 8 to 12
  • ½ tsptamarind paste or concentrate
  • 240 mlwater, divided: 60 ml for the paste, 60 ml for the tamarind, 120 ml for the sauce

Diet

  • Pescatarian

Contains

  • Fish
  • Mustard
  • Cod
  • Legumes (any)
  • Tamarind
  • Coconut
  • Nightshades (any)
  • Chili peppers
  • Onion family (any)
  • Garlic
  • Shallot
  • Cabbage family (any)
  • Turmeric
  • Curry leaves
  • Clove
  • Chili heat (capsaicin)

Taste

  • Heat
  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh
  • Aromatic spice

Texture

  • Tender-braised

Equipment

  • Stovetop
  • Blender

Season

  • Any season

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 30–60 min total
  • Difficulty 2
  • Needs advance prep
  • One pot

Nutrition

  • Calories: low
  • Protein: high
  • Carbs: low
  • Fat: moderate
  • Fiber: low
  • Sodium: low

Budget

  • Budget: moderate

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