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 : 

Method : 

  • 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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