Curried fish

succulent pieces of fish in spicy gravy.

Recipe by Uma Hegde of

A regular fare for mangaloreans. This gravy works for most fish, except mackerel and sardines where the gravy is spicier with extra green chillies and ginger.

Ingredients non vegetarian 4 servings

    1. Two medium sized pomfrets (cleaned and sliced horizontally) 2. half a coconut, grated 3. 1 tbsp coriander roasted in coconut oil 4. 1/2 tsp cumin roasted in coconut oil 5. 1/4 tsp mustard roasted in coconut oil 6. 1/4 tsp ajwain roasted in coconut oil 7. 1/8 tsp fenugreek roasted in coconut oil 8. 15-16 red chillies (long) roasted 9. 8 peppercorns, roasted 10. 1 small onion, chopped 11. 3-4 flakes of garlic 12. 1 small onion chopped 13. 5-6 flakes garlic, crushed 14. A tablespoon of coconut oil You could use any other preferred oil. But it has to be coconut oil for the genuine mangalore taste


    1. Grind all ingredients except pomfrets and coconut.
    2. Pour the masala out of the blender into a wide vessel.
    3. Clean out the blender with 3/4ths cup water.
    4. Pour the water into the masala and put the dish on the stove.
    5. When the gravy start to boil, add the chopped onion and crushed garlic flakes mixed with the tablespoon of oil into the gravy
    6. Let it boil once more.
    7. Add the fish pieces, cover and let it cook for near about 7-10 minutes on a low flame.
    8. Serve hot with steamed rice.


    shrinvas kank

    u have to put some termeric poweder+ salt + Leamon to malinate.after that test will be very fine.

    Other Side Dishes