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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.
Course Main Course
Cuisine Mangalorean
Keyword Fish Curry
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Calories 1857 kcal
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
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)
Calories: 1857 kcal | Carbohydrates: 377 g | Protein: 57 g | Fat: 52 g | Saturated Fat: 27 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 8 g | Sodium: 175 mg | Potassium: 4616 mg | Fiber: 69 g | Sugar: 37 g | Vitamin A: 14906 IU | Vitamin C: 339 mg | Calcium: 5128 mg | Iron: 182 mg