Mangalore style spicy fish gravy

Its a simple recipe for fish curry without coconut. Its spicy and tangy gravy, every mangalorean loves to have with any breakfast items or even plain rice. This takes few ingredients , fresh ground masala and little time to prepare.

You can also add spice powders directly instead of grinding the fresh masala. Quantity is mentioned at the end.

Preparation time : 5 minutes

Cooking time : 15 minutes

Serves : 4

Ingredients : 

Fish ( any) – half kg

Onion – 1 medium, finely chopped

Tomato – 1 medium, finely chopped

Long dry chilly ( byadagi chilly ) – 7

Coriander seeds – 1 teaspoon

Tamarind – size of half lemon

Turmeric – 1/2 teaspoon

Ginger – 1/2 inch

Garlic – 2 cloves

Salt – to taste

Curry leaves – few

Method : 

Wash and clean the fish.

In a blender, add red chilly powder, coriander seeds, tamarind, turmeric powder, ginger, garlic and little water. Blend them to a smooth paste. Red masala is ready.

Heat 1 teaspoon in a wide pan, on a medium hot, add half of curry leaves and onion, saute till onion turns translucent. Then add  tomatoes, saute till they turn mushy.

Then add blended red masala, salt and saute for a minute. Next add 1 cup of water and mix well. When this gravy boils, add cleaned fish, gently stir and close the lid. Cook this on a medium heat for 5 minutes. Give a gentle stir . Turn the fish ( if big pieces) and close the lid. Cook for another 5 minutes.

The fish will be cooked and gravy will be thickened by then.

Garnish with curry leaves and serve hot with plain rice, neer dosa, Appam ,  rice dumplings etc .

Note :

Instead of fresh ground masala u can add, 2 tablespoons of red chilly powder, 1 teaspoon of coriander powder, tamarind pulp, 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric.

Add these after tomatoes turns mushy , rest of the method remains same.

Have a look at other Non veg breakfast recipes!

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