Mangalore Fish Curry

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The Mangalorean fish curry is best served with rice.

Posted by Ria Samuel

Cooked 100

Saved 100

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Ingredients

  • Mackerel/ Sardine – 4 nos
  • Kashmiri Chilly – 6 nos
  • Pepper cones – 1/4 tsp
  • Coriander seeds – 1 tsp
  • Methi Seeds – 1 pinch
  • Ajwain/ Carom Seeds – 1/4 tsp
  • Coconut – 6 tsp grated
  • Tamarind – 1 amla sized ball
  • Onion – 1 thinly sliced
  • Tomato – 1 thinly sliced
  • Green chilly – 2 slit
  • Ginger – 1 inch finely chopped
  • Curry leaves – 1 sprig

Preparation

Step1

Dry roast the ingredients –Kashmiri chilly, pepper cones, coriander seeds, methi seeds and ajwain for about 5 minutes on low flame. Let it cool down and grind it along with grated coconut and tamarind. Add water necessary to form a smooth paste.

Step2

Add the ground masala into a skillet and add in the onions, tomato, green chilly and ginger. Add salt and pour water to attain the desired consistency and let it boil on high flame.

Step3

Bring the gravy to boil and reduce the flame and add the cleaned fish. Keep the curry covered on low flame and cook for around 10 – 15 minutes.

Step4

Add a sprig of fresh curry leaves. This curry is best when served a day after the preparation.

 

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