Mangalorean Fish Curry Recipe for a Delightful Weekend Meal
Servings Prep Time
5people 15minutes
Cook Time
30minutes
Servings Prep Time
5people 15minutes
Cook Time
30minutes
Ingredients
For curry
For paste
Instructions
  1. In a heavy-bottom pan, heat some coconut oil and add ginger, green chillies and onion. Sauté until the raw scent disappears. Add the tomatoes, salt and cook until tomatoes turn slightly mushy.
  2. Blend all the paste ingredients with little water to make a fine paste. Add this paste into the cooked tomatoes and sauté for about 5 minutes. Let the rawness of masala disappear, then add half a cup of water and cook until the oil separates and is visible on top.
  3. Add 3 more cups of water and salt, bring it to boil on medium flame and then add the fish. Cover and cook for another 10 minutes. After a boil, open the lid and let the curry simmer. In another pan, heat oil and splutter curry leaves and chopped onion, fry until brown and pour the tempering over the curry.
  4. Serve hot with rice, roti or dosa.
Recipe Notes

Recipe Tip

You can use fish like pomfret, sardines, mackerel, tilapia, kingfish, catfish or catla for this recipe.

Share your version of this recipe

Have you tried Mangalorean fish curry at home? What different ingredients do you use? Share your version of the recipe with us.

Frequently Asked Questions

Is coconut oil necessary for this recipe?

No. You can use any other oil if you don’t prefer coconut oil. However, coconut oil gives this dish an authentic flavour.

What can I use to add a tangy flavour to the curry if tamarind isn’t available?

You can use vinegar, kokum or lemon juice instead of tamarind to add a tang to the curry.

Print Recipe
Mangalorean Fish Curry Recipe for a Delightful Weekend Meal
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For curry
For paste
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For curry
For paste
Instructions
  1. In a heavy-bottom pan, heat some coconut oil and add ginger, green chillies and onion. Sauté until the raw scent disappears. Add the tomatoes, salt and cook until tomatoes turn slightly mushy.
  2. Blend all the paste ingredients with little water to make a fine paste. Add this paste into the cooked tomatoes and sauté for about 5 minutes. Let the rawness of masala disappear, then add half a cup of water and cook until the oil separates and is visible on top.
  3. Add 3 more cups of water and salt, bring it to boil on medium flame and then add the fish. Cover and cook for another 10 minutes. After a boil, open the lid and let the curry simmer. In another pan, heat oil and splutter curry leaves and chopped onion, fry until brown and pour the tempering over the curry.
  4. Serve hot with rice, roti or dosa.
Recipe Notes

Recipe Tip

You can use fish like pomfret, sardines, mackerel, tilapia, kingfish, catfish or catla for this recipe.

Share your version of this recipe

Have you tried Mangalorean fish curry at home? What different ingredients do you use? Share your version of the recipe with us.

Frequently Asked Questions

Is coconut oil necessary for this recipe?

No. You can use any other oil if you don’t prefer coconut oil. However, coconut oil gives this dish an authentic flavour.

What can I use to add a tangy flavour to the curry if tamarind isn’t available?

You can use vinegar, kokum or lemon juice instead of tamarind to add a tang to the curry.