Goan Pearl Spot Curry (Kalundar Curry) | Authentic Goan Fish Curry
This Goan Pearl Spot Curry, also called Kalundar Curry or Karimeen Curry, is a traditional coastal fish curry made with fresh coconut, tamarind, and spices. A flavorful pearl spot fish recipe perfect with rice and Sol Kadhi!
Servings 4 People
Ingredients
For the curry:
- 4 pieces Pearl Spot Kalundar fish
- 1 cup coconut freshly grated
- ½ medium onion finely chopped
- 1 teaspoon coriander seeds
- 5 black peppercorns
- 1 small tamarind marble-sized ball
- 1 teaspoon turmeric powder
- 3 dry red Kashmiri chilies
- 1 teaspoon oil
- To taste salt
For marination:
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
Instructions
Prep the Fish:
- Wash, clean, and cut the Pearl Spot (Kalundar) fish into 2–3 pieces. Marinate with turmeric, chili powder, and salt. Set aside for at least 30 minutes.
Make the Curry Base:
- Grind the freshly grated coconut, tamarind, Kashmiri chilies, coriander seeds, black peppercorns, and turmeric powder into a smooth paste using 1 cup water. Ensure the consistency is just right—not too thick or watery.
Cook the Curry:
- Heat oil in a kadai or wok. Sauté the finely chopped onions until they turn light pink.
- Add the ground coconut spice paste and mix well. Add up to ½ cup water if needed to adjust consistency.
Add the Fish:
- Gently add the marinated Pearl Spot pieces. Let the fish cook in the masala gravy for about 15 minutes on medium heat. Avoid stirring too much to keep the fish from breaking.
Serve:
- Your flavorful Goan Pearl Spot Curry is ready! Serve it hot with steamed rice, fried fish, Sol Kadhi, and salad for a wholesome Goan meal.
Notes
Tips:
- If Pearl Spot is not available, substitute with Kingfish (Surmai).
- Use fresh coconut for best results in any Goan fish curry.
- This pearl spot fish recipe is best enjoyed fresh but can be stored in the refrigerator for up to one day.