Simple Gluten Free Kitchen

Mangalorean Fish Curry

by . 20 Comments

Being  a coastal city in the state of  Karnataka, Mangalore is known for pretty beaches, temples, educational Institutions, languages, pubs and amazing food. Mangalorean cuisine is as diverse as the people who have ruled this beautiful city for centuries. Each ruler left behind their rich food culture which became part of Mangalorean cuisine. Their vegetarian and non vegetarian dishes are bold and unique for their distinct flavors. In general they are quite spicy and fresh coconut is liberally used to get thick, delicious curries.

Fish is staple to the daily diet of most mangaloreans. They even store dry fish to be used when fresh fish is not available during rough sea weather. King fish, pomfret and macakrel are some of the fish that they cook. The fragrant and tasty fish curry in the image below is prepared from cod fish. Its video is available on YouTube.

 

 

Mangalorean fish curry is one of the typical fish that is relished with boiled rice. Traditionally, it is cooked in coconut oil but I have used olive oil which is more easily available and taste wise liked by every one. Don’t be intimidated by the amount of chilies I am using in this recipe. The addition of coconut milk and tamarind helps to mellow down the spiciness and improves the flavor. It is perfect lunchtime curry that always satisfies.

 

 

MANGALOREAN FISH CURRY

Serves: 3

Ingredients:

475 g cod or any white fish ( cut into 2″ pieces)

1/2 cup coconut milk

35 g tamarind

1″ piece ginger

3 garlic cloves

8 dry red chilies (if they are not spicy you can add little bit of red chili powder)

1 tsp cumin seeds

1 tbsp coriander seeds

10-15 curry leaves

1/2 tsp ajwain (carom seeds)

1/2 tsp fenugreek seeds

2 green chilies (optional)

1 medium onion

1/4 tsp turmeric

3 tbsp olive oil

Method:

  1.  Soak tamarind in 1/4 cup water. Cut one half of the medium onion into thick slices. Roughly chop ginger and green chilies.
  2. Heat 1.5 tbsp oil in a pan on medium low heat.  Add curry leaves, coriander, cumin, fenugreek seeds and carom seeds in the order written. Fry for 30 – 50 sec.
  3. Add sliced onion, garlic cloves, ginger, green chilies and whole red chilies. Saute them for couple of minutes . When edges seem to get some color, remove from heat.
  4. Let cool. Take out few curry leaves in a bowl for garnish.
  5. Squeeze out pulp from tamarind.
  6. Grind the fried masala with tamarind pulp.
  7. Thinly slice the other half of onion.
  8. Heat the remaining 1.5 tbsp oil in pan and fry sliced onion until slightly golden brown. Add turmeric powder, ground curry paste and coconut milk. Season with salt. If needed you can add red chili powder.
  9. Bring it to boil. Slide the fish pieces in curry. Reduce heat, cover and simmer for 5-7 minutes.
  10. Transfer to a serving bowl, garnish with the reserved curry leaves. Serve hot with boiled rice.

 

 

You might also like:

Rodrigo Style Fish with Braised Carrots and Citrus Cilantro Sauce
Wadi aur Lauki wali Chana Daal / Split Gram with Bottle Gourd and Lentil Chunks
Sensational Sweet And Spicy Salmon

Reader Interactions

Comments

  2. I had to look up what carom seeds were but was very happy to discover they were what I know as ajwain seeds and I have them in the pantry. Very happy as now all I need is some fish and I can make this – it looks delicious.

    Reply

  3. I have to agree with coconut milk and tamarind juice mallows down the taste of the chillies but oozes out creamy and tangy flavors.

    Love this type of dishes and our kind of food. A new discovery on Mongolian curry for me and must try out because my hubby’s diet is all about fish.

    Congrats on the blog awards and hoping to see more coming your way.

    Reply

  4. Congrats on your blog awards Neetu! Always nice to see my blogger friends getting recognition. Glad to see that this recipe has cod in it, that is a fish that is easier to find around here outside of salmon of course. The picture of the stir fried spices and veggies does look tasty. Very enticing knowing that all that goes into the creamy curry. Delicious post.

    Reply

  5. This looks delicious – thank you so much for the introduction to Mangalorean cuisine, a fascinating read. I know I would adore this beautiful curry.

    Reply

  6. I love fish curry but I haven’t tried this one. Carom and fenugreek seeds are both new to me. I definitely should check them out.
    Congratulations on all the new awards! They just keep on coming hah! 🙂

    Reply

  7. Congratulations on all the awards my friend – much deserved 😀
    And this fish curry sounds delicious – though I myself cannot eat it I am sure my dad and brother would love Indian flavours mixed with fish!
    Thank you 🙂

    Cheers
    Choc Chip Uru

    Reply

  11. Congratulations on your awards–and thanks for the history of this cuisine. The curry looks wonderful, and I am always happy to see more fish curries!

    Reply

  12. OMG, you have made my favorite food. Love Manglorean cuisine. I love all their curries and this one with fish looks exceptional. Please feed me .

    Reply

  15. Would you believe, I was thinking just this morning that it’s been a long time since I made this and I was looking around for a recipe in my old cookery notebooks. This is Fate! I’ll make yours this weekend, thanks Balvinder!

    Reply

  16. Congratulations on your award….well deserved one at that!! your recipes are really incredible especially this one which reminds me of Kerala style fish curry that I’ve had in my childhood.
    But, I am truly honored and humbled that you are generous enough to share it with me!! Thank you

    Reply

  17. India is so big that even it’s same country so many different food within. My husband was in Bangalore last week and I hope to be able to tag alone next time he visits… The fish curry sounds amazingly delicious. Congratulations on all the awards!

    Reply

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