This recipe comes from the fishing village Mangalore  which is South of India. The staple food ofcourse is fish. My nanny Rosy was from Mangalore and I remember her making this fish curry which was so spicy and giving me some to taste. Over the years I developed a love for spicy food and for her delicious fish curry ofcoruse. When  life brought me thousands of miles away to Spain I always remembered Rosys fish curry. Thanks to technology I was reunited with her daughter Elsie ( Rosy had passed away) and she gave me the recipe of her mums fish curry. Today I share this with you. God Bless you Elsie and Rosy I am sure you are watching me from beyond.  Please use fish like mackerel, sardines, trout etc,. They have much more flavour. If you really prefer white fish, you can use that too.


500 grams of mackerel , or fish of your choice, clean and cut the fish, sprinkle salt, turmeric powder and red chilli powder on it and keep it aside for 1 hour.

1 teaspoon of cumin seeds

2 teaspoons of coriander seeds

1 teaspoon of black mustard seeds

10 black peppercorns, 2 dried red chillies

1 pinch each of fenugreek seeds and carom seeds

Heat the above spices gently and once heated ( not roasted) remove from heat and cool

100 grams of chopped onion

2-3 cloves of garlic

3-4 teaspoons of tamarind pulp ( to make tamarind pulp soak a small lump of tamarind in 1/4 cup  warm water for an hour. Mush with fingertips, discard any seeds and fibre and there you have your pulp)

Blend the heated spices in a blender ( I used my Magic Bullet) , then the chopped onion, garlic, tamarind pulp and blend to a paste.


100 grams chopped onion, 2 green chillies 2″ piece ginger, chopped, salt to taste , 6 tablespoons oil, 1 cup coconut milk, 1 cup of water, lemon juice if needed

Heat the oil in a wide pan, add the chopped onion, green chillies and ginger with some salt. Cook for 5 minutes till onion is soft. Add the blended paste and cook for 5 minutes or till the oil floats on top. Add the coconut milk and the water and bring to a boil. Add the fish with its juices and cook for 5 minutes after it comes to a boil. Do not overcook or fish will get hard and dry. Check seasoning, add salt and lemon juice to taste.

Best served with boiled basmati rice-


Mangalorean fish curry




This entry was posted in Gluten Free, Healthy Options, Low Cost, Magic Bullet, Recipes with videos, Something's Fishy, Uncategorized. Bookmark the permalink.

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