This Mangalorean Fish Curry Recipe is the best recipe which is loaded with the lots of protein and carbohydrates which provides the complete nutrition and gives your taste buds an orgasm. It is the dish originated from and native to Mangalore in Karnataka and can be prepared with the fish of your choice but generally Mackerel/Bangda is preferred.
Mangalore fish curry is the fire recipe packed with all the aromatic rich spices, and the best part of this recipe is it can be prepared quickly, the preparation and cooking time is very less, boiled and smeared in coconut milk, goes well with the rice or roti, and is the best meal for the dinner. Here is a quick Mangalorean fish curry recipe you should try your hands on, the preparation time is less and the color of Mangalorean fish curry looks super tempting. Follow The Youth Magazine for more amazing recipes and most viral news.
Basic Ingredients for Mangalore fish curry:
- 1/2 kg mackerels/bangda (about 4-5 medium sized ones)
- Salt to taste
- 2-3 curry leaves for seasoning
- 2 teaspoons oil for seasoning
For the masala:
- 10 long dry red chilies
- 1/2 teaspoon cumin seeds
- 4-5 peppercorns
- 1/8th teaspoon fenugreek seeds (methi)
- 1/4 teaspoon turmeric powder
- 1 small green chili
- 1-inch ginger
- 3 flakes of garlic
- two medium sized balls of tamarind or 1 tablespoon of tamarind paste
- 1 medium onion
Wash the fish thoroughly and cut into pieces and Keep aside. Soak tamarind in water for about 10 – 20 minutes, remove the pulp and keep it aside. Make a smooth paste of coconut, red chilies and tamarind in a blender and Keep aside. In a deep skillet, add the onions, ginger, red paste (made of coconut, red chilies, and tamarind), green chilies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat.
Add more water if you want the consistency to be thin. Now add fish , cover and cook for another 5 to 10 minutes on a low flame , or until the fish is soft or fully cooked and you get a thick consistency of the gravy. Just before turning off, add 1 teaspoon of coconut oil and let it cook for another minute. Do not stir the gravy once the fish is fully cooked , else the fish will disintegrate into pieces. Hot serve with rice or roti.
This Mangalore fish curry is basically severed few hours later after it is prepared as the curry tastes better after few hours of its preparation.
This is a common Mangalore curry that is loved by everyone from Mangalore and is mostly served with rice. Ask any Mangalorean what is a exemplary Mangalorean dish would resemble, and one of the answers would be a fish curry and rice.
Our crave for Mangalorean fish curry ends here with such a delicious recipe. We didn’t knew it would really came out so well.
Mangalore fish curry is an extremely basic dish. As rice is a staple in South Indian cooking, so people generally love to eat Mangalorean Fish curry with pot rice. It has stunning flavors of crisp coconut in the base for the red curry sauce with the onions, chillies and with the sharp tang of curry leaves and mustard seeds.
Mangalorean Fish Curry is an extremely acclaimed delicacy of the seaside locale. Fish is the staple sustenance in every beach front region.
Started from a place called Mangalore or Udupi in southern part India, this dish is a blend of marinated fish cooked with onions, tomatoes and a coconut curry. There are diverse Varieties to the fish curries, off which Mangalorean Fish Curry is a standout amongst all. Mangalore Fish Curry Recipe is quite easy.
Mangalore fish curry is ideal for the weeknight dinner with your friends and family. You can just use whatever seafood is at hand and you have dinner ready in under 30 minutes.
The Mangalorean Fish Curry tastes best when cooked with Bangda fish. The USP of this dish is the margination of fish in tamarind paste or lime juice which gives the dish a tangy taste which makes our mouth water and the spicy curry complements the tangy fish too well.
This Mangalorean Fish Curry Recipe is suitable for the whole family. This recipe uses the tomatoes and tamarind paste as the souring agents and Rice, Red Onion, Garlic, Ginger, Long Green Chilli, HF Fish Curry Blend, Curry Leaves, Coriander, Diced Tomatoes. One of the interesting thing about Mangalorean Fish Curry Recipe is, the fish is soaked in a mixture of water, turmeric powder, ginger paste, garlic paste, lemon juice and salt for 20 minutes. Maybe this is to get rid of any fishy smell. Drain the fish before cooking.
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