↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Recipes A-Z
  • Travel
  • Copyright
  • Media
  • Privacy Policy
  • Shop
  • Contact Me
  • Somethin’ Fishy

Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Fish Curry With Coconut for Sanaki/Mudav/Ghol

January 27, 2011

Fish Curry With Coconut for Sanaki/Mudav/Ghol

26
SHARES
TwitterFacebook26PinterestPocketTelegramWhatsAppYummly
Jump to Recipe Print Recipe
Here’s one more fish curry that I make often. We get ‘Gol’ fish which is actually huge and its pieces (cubes) which are usually boneless is what is sold. This fish is pretty bland by itself and tastes better in a gravy than in it’s fried form. However, for the convinience of cooking (its sold skinless & in cubes – so minimum effort to clean as there are no scales either) I buy this fish occasionally & sometimes replace Surmai (King Fish) with Gol while preparing Fish Biryani. Unfortunately I do not know the English name of this fish, but you can make this curry for any fish like Pomfret, King Fish or Rawas too. As per the recipe you can make this curry for Mudav fish (as it’s called in Tulu) or Sanaki (Konkani/Tulu)
Pin
Pin
 
 
Pin

Fish Curry With Coconut for Sanaki/Mudav/Ghol

Coconut and spice based fish curry that is specially used for the preparation of sanaki/mudav or ghol fish. This pairs very well with red or white rice
No ratings yet
Print Pin Rate
Course: Accompaniment, Main Course
Cuisine: Mangalorean
Keyword: Coconut, Curry, Fish
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 349kcal
Author: Shireen Sequeira

Ingredients

  • 700 grams Ghol fish cut into cubes

For the masala

  • 5 peppercorns
  • 4 long dry red chillies
  • 3 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard
  • 1/4 teaspoon turmeric
  • 1 medium size onion roughly chopped
  • 3/4 cup grated coconut
  • 1 tablespoon coriander leaves chopped
  • salt to taste
  • 1 teaspoon vinegar

For the Shindhaap (Ingredients to be fried before adding the masala)

  • 1 small onion sliced
  • 1 green chilli
  • 1/2 inch ginger chopped fine
  • 4-5 cloves garlic chopped
  • oil

Instructions

  • Clean the fish in some turmeric & salt water and set aside in a colander so that the water drains off – this helps in removing the fishy smell in the gravy
  • Grind all the ingredients for the masala (except the salt & vinegar) to a fine paste
  • Heat oil & fry the onion till golden. Add the green chillie & fry till transparent. Add the ginger & garlic & fry lightly – do not allow it to brown
  • Add the ground masala & fry on slow flame till oil leaves the sides
  • Add upto 1 1/2 cups of water. Leave the gravy a little thick – once the fish is added it will leave its own water (and some more if the fish has not been thawed completely if it was frozen)
  • Bring the gravy to a boil and add the salt & vinegar. Check the taste. Let it boil for 1 minute before you add the fish pieces gently.
  • When all the fish has been added to the pan, gently cover each piece with the gravy and give the pan a shake (twirl it a bit) so that the gravy has covered the fish well.
  • Cover & leave the fish to cook on medium flame – you will notice the gravy bubbling up. Cook for about 2 minutes – not too long as fish cooks fast & you dont want it crumbling. The fish will continue to cook in the heat of the pan even after it has been taken off the stove
  • Turn off the flame. Garnish with chopped coriander leaves & allow the curry to sit for a while
  • Serve hot with boiled or white rice.

Nutrition

Nutrition Facts
Fish Curry With Coconut for Sanaki/Mudav/Ghol
Amount per Serving
Calories
349
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
112
mg
37
%
Sodium
 
186
mg
8
%
Potassium
 
690
mg
20
%
Carbohydrates
 
11
g
4
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
Vitamin A
 
445
IU
9
%
Vitamin C
 
8
mg
10
%
Calcium
 
142
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
26
SHARES
TwitterFacebook26PinterestPocketTelegramWhatsAppYummly

Filed Under: All Posts, Mangalorean Recipes, Seafood Tagged With: Catholic Cuisine, Coconut Fish Curry, Fish, Fish Curry With Coconut, Mangalorean Specials

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. AshaReddy says

    June 30, 2011 at 1:44 pm

    I remember, during our childhood days in Mangalore, my Mom used to get 2-3 kilo's of chanaki fish fillets (Shiro's in Konkani)at a time and we used to relish this fish a lot. Thank you for bringing back my childhood fish eating memories back, which I very much miss out here in Bangalore. I Love your Blog and am a regular visitor here. Have tried some of your recipes too, and must say they all have turned out good. Keep up the good work.

    Reply
  2. Shireen Sequeira says

    June 30, 2011 at 2:17 pm

    Asha, that's a huge compliment, I am so honoured and touched to know that my blog brings back childhood memories. Thank you so much for all your kind words and i am happy to hear that the recipes have come out good, do keep checking often! I am on facebook too, you can get updates there!

    http://www.facebook.com/pages/Ruchik-Randhap-Delicious-Cooking/173974419329543

    I'd love to hear from you 🙂

    Reply
  3. Shireen Sequeira says

    June 30, 2011 at 2:18 pm

    http://www.facebook.com/pages/Ruchik-Randhap-Delicious-Cooking/173974419329543?sk=wall

    Reply
  4. Al says

    October 19, 2011 at 11:45 am

    I came across this site by accident. Now, thanks to you I've forgotten all about my work! 🙂 It's a great resource and my wife and I will definitely be referring to it a lot. My wife isn't Manglorean but she loves our food and is constantly hunting for recipes. Now, thanks to your hard work I just have to sit back and enjoy 🙂 (I mean that in a good way so hope no one takes offense.)

    I like the interesting bits of information about life in Mangalore, such as in the Lepe recipe. I grew up there and immediately identified with what you've written. In that sense it's great that you've made this more than just a recipe centre. The site is informative, everything's written well and it's a good read all the way. Keep up the good work.

    Al

    Reply
  5. Shireen Sequeira says

    October 19, 2011 at 1:51 pm

    Thanks a ton Al!! You said such nice things about my blog that I am pleased that all my efforts at creating this blog & updating it regular just paid off 🙂 So glad to know that it kept you occupied today 🙂 Do keep checking for more recipes, stories & information! Happy cooking!

    Reply
  6. Anonymous says

    November 12, 2012 at 6:28 am

    Your recipes are a great help. Thank you. Should the coriander leaves be ground too in the masala for grinding.
    Bernadine

    Reply

Primary Sidebar

Looking for Something?

Stay Connected

Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

Know More...

Trending This Week

  • Cream Pan ~ Japanese Custard Filled Cream Buns
  • Sago Coconut Pudding
  • Hariyali Chicken | North Indian Style Chicken Curry
  • Homemade Jamun Wine | Java Plum Wine
  • Nihari Gosht | Mutton Nihari
  • Pork Bafat | Dukra Maas
  • Pathrade (Steamed Rice Cake with Shredded Colocasia Leaves) + Video!

Subscribe To Receive Recipes Directly In Your Mailbox!

Categories

  • Airfryer Recipes
  • All Posts
    • Recipe Compilations
  • Baby & Toddler
  • Bakes
    • Breads
    • Cakes, Cupcakes & Brownies
    • Cookies, Tarts & Bars
    • Healthy Bakes
    • Pies & Puffs
  • Basic Recipes
  • Beverages
  • Breakfast
  • Chicken
    • Indo Chinese
  • Chutneys Dips & Sauces
  • Coconut Milk Based Recipes
  • Eggs
  • Festive Cooking
    • Christmas
    • Monthi Feast
  • Global Cuisine and Fusion Food
  • Home Remedies
  • Mangalorean Recipes
  • Meal Ideas
  • Mince
  • Mutton Beef and Pork
  • Poli & Seasonal Specialities
  • Preserves
    • Pickles & Jams
    • Spice Blends & Curry Pastes
  • Pressure Cooker Recipes
  • Recipes With Video
  • Restaurant Reviews
  • Rice, Pasta and One Pot Meals
  • Seafood
    • Fish
  • Soups & Salads
  • Starters, Snacks & Savouries
    • Appetizers & Starters
    • Snacks & Savouries
  • Sweets & Desserts
    • Indian Sweets
    • Western Desserts
  • Thanksgiving Recipes
  • The Boshi Series
  • Travel
  • Uncategorized
  • Vegetarian
    • Curries, Dals and Sambhars
    • Paneer
    • Sides
    • Vegan
  • When The Hubby Cooks!

Copyright © 2023 · Ruchik Randhap by Shireen Sequeira · Hosted & Managed by Host My Blog