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How to Make Spicy Indian (Konkani) Fish Curry

Updated on October 8, 2013

Konkani Sea Food is Popular

Konkan is a small part of India near Maharashtra, where traditional ethnicity has managed to retain it's strong footprints even under today's swiftly evolving world, and globalization era. Here, things have not changed much compared to the other cities in India, the same can be considered true for the traditional cuisines that this part of the country could manage to keep intact.

Traditionally konkan has been popular with its hot and spicy food recipes, especially the sea foods due to its coastal location.

Here we discuss and learn this simple yet very tasty fish curry, which anyone can make at home and enjoy the delicacy.

Main Ingredients, spices or the Masala (in Hindi)

Coconut - 1/4 piece (half of half)

Red Dry Chilly ("hot" ones) : 7 to 8 nos

Dhania (coriander seeds): 4 teaspoon

Jeera (Cumen seeds): 1 teaspoon,

Rai (mustard seeds): 1/2 teaspoon

Lasoon (Garlic): 4 to 5 cloves

Adrak (Ginger): small piece to taste

Imly (Tamarind): 1 teaspoon full (use carefully)

Onion: 1 medium size

Kali mirri (black pepper): 7 to 8 seeds

Mix the above ingredients and grind them in mixer/grinder to make thin paste (add little water to thin)

Also, clean and slice thin pieces of small sized pomfret fish and marinate it with little salt, keep it aside.


  • Add oil (groundnut) in vessel, heat on soft flame.

  • When oil heats add few curry leaves (3 or 4 patta) and 1 finely chopped onion,

  • Add 1/2 teaspoon haldi (turmeric), salt to taste

  • Add the previously ground paste (masala) to the above, and also add water (quantity as per required gravy thickness)

  • Now boil this until the gravy starts bubbling.

  • Now gently add sliced fish in the boiling gravy.

  • Boil for another 10 to 15 minutes.

Finished! Simple isn't it

Serve hot with brown rice.


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