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Ruchik Randhap

Food & Memories of Mangalore

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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.

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Mangalorean Fish Curry

Fish curry & rice is a staple meal in most homes in the coastal town of Mangalore. Here is an absolute basic recipe that suits almost all kinds of fish that are popularly eaten in and around Mangalore. This is a fairly easy recipe as 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
Print Rate
Course: Main Course
Cuisine: Mangalorean
Keyword: Fish Curry
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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)

Disclaimer

The nutritional values are only indicative.

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Comments

  2. Shireen Sequeira says

    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

    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

  13. Shireen says

    @ 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

    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

  16. Alpha Abraham says

    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

  18. Anu says

    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

      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

    • Wilma says

      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

        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

    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