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.

Course Main Course

Cuisine Mangalorean

Keyword Fish Curry

Prep Time 20

Cook Time 20

Total Time 40

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