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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Mangalorean Fish Curry + Video

March 5, 2010

Mangalorean Fish Curry + Video

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Fish curry & rice is the staple of many coastal towns of India including Mangalore. Every Mangalorean worth his salt relishes his fish cooked in a gravy or fried in various forms – tawa fry, masala fry, rawa fry. Accordingly there are various ways to cook fish in a gravy. While most types of fish are stewed in coconut based gravies, some are cooked in other masalas (red chilly paste or green masala). This recipe is a common & general one which can be used for fish such as Surmai, Pomfret, Gol, Rawas, Lady fish etc
 
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The below video recipe is for 1 kg fish and with a higher quantity of spice.
 
 

Mangalorean Fish Curry | Fish Curry with Coconut | (Suitable for Most Types of Fish)

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Mangalorean Fish Curry

An absolutely basic and easy recipe that suits almost all kinds of fish that are popularly eaten in and around Mangalore. It takes less than 25-30 minutes to put together and is a lot healthier than other recipes as oil is very minimally used.
5 from 1 vote
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Course: Main Course
Cuisine: Mangalorean
Keyword: Fish Curry
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 1857kcal
Author: Shireen Sequeira

Ingredients

  • 1/2 kg fish cleaned & cut into slices

For the Masala:

  • 3/4 th cup grated coconut
  • 4-5 dry red chillies preferably bedgi variety
  • 3-4 peppercorns
  • 1 marble size ball of tamarind
  • 1 medium sized onion
  • 4 flakes garlic
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon fenugreek seeds methi

For Seasoning:

  • 1 small onion finely sliced
  • 1 inch piece ginger finely chopped

Instructions

  • Grind all the ingredients for the masala with a little water. Leave it a little coarse
  • Clean the fish & wash it well with salt & turmeric & put it in a colander so that the water gets drained well
  • Heat oil & fry the chopped ginger & onion for seasoning
  • When the onion turns golden brown add the masala & fry till the raw smell is gone
  • Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin
  • Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame
  • Turn off the flame & garnish with a little chopped coriander leaves (optional)

Nutrition

Nutrition Facts
Mangalorean Fish Curry
Amount per Serving
Calories
1857
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
27
g
169
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
8
g
Sodium
 
175
mg
8
%
Potassium
 
4616
mg
132
%
Carbohydrates
 
377
g
126
%
Fiber
 
69
g
288
%
Sugar
 
37
g
41
%
Protein
 
57
g
114
%
Vitamin A
 
14906
IU
298
%
Vitamin C
 
339
mg
411
%
Calcium
 
5128
mg
513
%
Iron
 
182
mg
1011
%
* 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
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Filed Under: All Posts, Mangalorean Recipes, Recipes With Video, Seafood Tagged With: Catholic Cuisine, Fish, Mangalorean Specials, South Indian

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Comments

  1. Anonymous says

    October 10, 2011 at 3:10 pm

    Hey Shir!!

    Only 1 minute the fish needs for cooking? please confirm…

    Love ,
    Samy

    Reply
  2. Shireen Sequeira says

    October 10, 2011 at 3:15 pm

    Samy, 1 minute when the curry is on a rolling boil, if you are simmering it, then a couple of minutes. Actually fish should never be overcooked as it continues to cook in its steam even after you take it off the flame and especially so for delicate fish like Kane or small sized fish. If you have large surmai (king fish) slices you can simmer it for 2 minutes…hope this helps!

    Reply
  3. Shireen Sequeira says

    October 10, 2011 at 3:17 pm

    Sam, it also depends on what variety/quality of fish you get there, like for example, we get large Kane (Lady fish) in Mumbai with slightly tougher meat than what we get in Mangalore, so you can use your judgement, remember that overcooked fish will fall apart (crumble) – 'kispaartha' as we say in Konkani, if you overcook it.

    Reply
  4. Anonymous says

    October 10, 2011 at 3:41 pm

    Thanks Shir!..:) I definitely dun want a kispaartha fish..hahaha. Keep up the good hard work:)

    Reply
  5. Shireen Sequeira says

    October 10, 2011 at 3:48 pm

    Hehe, good luck Sam & lemme know how it turns out 🙂 and thanks for the compliment, it means a lot to me, hugs!

    Reply
  6. Olma says

    October 31, 2012 at 12:03 am

    Made this yesterday.. a super hit !!!

    Reply
  7. Shireen Sequeira says

    October 31, 2012 at 2:18 am

    Thanks a ton Olma! Glad u liked it!

    Reply
  8. Laura Lima says

    January 22, 2015 at 11:24 am

    Shireen you are too good dear. God Bless You!

    Reply
  9. Shireen Sequeira says

    January 29, 2015 at 3:46 am

    @ Laura: Thanks so much 🙂

    Reply
  10. smithas says

    December 13, 2016 at 12:32 pm

    Excellent recipe.From now on I will always follow this recipe for fish gravy.it's just yummy. Thanks.

    Reply
  11. Anandita guess says

    April 8, 2017 at 6:47 am

    would it be possible to post sangtair curry recipe (catfish)

    Reply
  12. Bianca Lobo says

    April 17, 2017 at 1:47 pm

    What about pomfret? Still 1 min only ?

    Reply
  13. Shireen says

    April 19, 2017 at 8:27 am

    @ Bianca Lobo: It depends on the size of the pomfret..if you use baby pomfrets then it will take lesser than the bigger size. Please use your judgement

    Reply
  14. Daina Wilma says

    November 13, 2017 at 11:13 am

    hi
    can u post some receipe for black pompfret.

    And thank u so much . please keep on posting some cookies and other mangalorean fish fry and curry receipe

    Reply
    • Shireen Sequeira says

      November 28, 2017 at 11:26 am

      Hi Daina,

      I will definitely post recipes for black pomfret soon! Do stay tuned for more recipes!

      Reply
  15. Marina says

    January 7, 2018 at 5:44 am

    excellent !!! Thank you Shireen..fish curry with panpalle everyone enjoyed it.

    Reply
    • Shireen Sequeira says

      January 8, 2018 at 4:03 pm

      Thanks so much for your feedback Marina!

      Reply
  16. Alpha Abraham says

    April 25, 2018 at 6:36 am

    My thumb rule which has never failed – Fish in on rolling boil – 5 minutes with lid off. Allow to cool and serve with whatever dressing you may choose.

    Reply
    • Shireen Sequeira says

      April 26, 2018 at 11:02 am

      Sounds good! The cooking time may vary according to the type and size of the fish

      Reply
  17. Sunita Lobo says

    June 27, 2018 at 10:04 am

    Thank you for this recipe, its simple and easy and not too hot, my daughters enjoyed it.

    Reply
    • Shireen Sequeira says

      June 28, 2018 at 11:00 am

      So glad to hear that your daughters enjoyed it Sunita! Thanks for the feedback!

      Reply
  18. Anu says

    October 29, 2019 at 5:34 pm

    Hi,
    Thank you so much for the recipe. I live in Dubai too. I wanted to ask you where do you source the mangalore source the mangalore spices from in Dubai? Is there a store in Dubai where they sell Mangalore spices like – rotti, rose cookies, baffat masala, ghee roast masala, bedgi chillies.. I have recently moved to Dubai. So wanted to check with you.
    Thanks in advance!

    Reply
    • Shireen Sequeira says

      October 29, 2019 at 7:28 pm

      Hi Anu,

      Well, I buy bafat powder, bedgi chillies and tamarind from Mangalore itself but for the rest you have Al Adil stores. I make ghee roast masala myself – you can check the recipe for Kundapur Taal masala on my website. The rotti is available at Winny’s confectionary behind Karama fish market and also at Prince Sweets, Karama (near Lulu Hypermarket)

      Reply
  19. Daisy Lobo says

    June 7, 2020 at 6:25 pm

    I enjoy all your recipes. All recipes are up to the mark. Keep posting ❤️

    Reply
    • Shireen Sequeira says

      June 8, 2020 at 10:20 am

      Thanks a lot for that wonderful feedback Daisy!

      Reply
    • Wilma says

      January 3, 2022 at 4:03 pm

      Hi Shireen

      Thanks for the recipe. Which chilly should be used for spicy fish masala like for cat fish or macarel ???

      Reply
      • Shireen Sequeira says

        January 5, 2022 at 8:54 am

        Hi Wilma,

        You can use Bedgi chillies which are spicier than the Kashmiri variety. In Mlore we also use the short chillies – Harekala variety which I doubt would be available outside Mangalore

        Reply
  20. Vincent says

    September 20, 2022 at 12:25 pm

    Prepared the curry just now with fresh RAWAS.

    THE AROMA BOUGHT BACK MEMORIES OF MY MOM, WHO USED A STONE GRINDER.

    NEXT is mandeli.

    Reply
    • Shireen Sequeira says

      September 27, 2022 at 9:48 am

      That’s fantastic! Thanks for the great review of this recipe!

      Reply

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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!

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