Mangalore Fish Curry

This is a recipe from a Kannada book ‘Oggarane Dabbi’. It’s one of the first fish curries I have attempted and tastes really good. I have made this using tilapia. You could use cod, king fish or any type of fish that you would generally put in a curry.

Mangalore Fish Curry


Tilapia – 1/2 kg or 4 fillets
Tomato – 1
Onion – 1
Ginger-garlic paste – 1 tsp
Grated coconut – 1/2 cup
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Fresh coriander – 1/2 cup
Cinnamon – 3
Cloves – 2
Tamarind – lemon-sized ball
Red chilli powder – 2 tsp
Salt to taste


  • In a blender, combine grated coconut, ginger-garlic paste, cinnamon, cloves, fresh coriander, tomato, tamarind, coriander powder and red chilli powder. Grind this using enough water to get a smooth paste
  • Heat oil in a wok and add finely chopped onions
  • Once the onions begin to brown, add turmeric and the ground paste
  • Fry till the raw smell of the paste leaves and oil begins to separate
  • At this stage add enough water to get a curry consistency (about 3 cups)
  • Add salt and boil for a few minutes
  • Add chopped pieces of fish and cook for about 5 minutes, covering the wok with a lid
  • Your Mangalore fish curry is ready and can be served with chapathi, ghee rice or dosai

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