Fish curry for sanaki/mudav/ghol


- 700 g Gol fish cut into cubes

For the masala:
- 5 peppercorns
- 4 long red chillies (kumti) (reduce it to 3 red chillies as you need to fry 1 green chilly as part of the 'shindaap')
- 3 teaspoons coriander
- 1 heaped teaspoon jeera
- 1/2 teaspoon mustard
- 1/4 teaspoon turmeric
- 1 medium size onion roughly chopped
- 3/4th cup grated coconut
- 1 tbsp chopped coriander
- salt to taste
- 1 teaspoon vinegar
- For the Shindhaap (Ingredients to be fried before adding the masala)
- 1 small onion sliced
- 1 green chillie
- 1/2 inch ginger chopped fine
- 4-5 cloves of garlic chopped
- oil


Step 1

Clean the fish in some turmeric and salt water and set aside in a colander so that the water drains off - this helps in removing the fishy smell in the gravy.

Step 2

Grind all the ingredients for the masala (except the salt and vinegar) to a fine paste.

Step 3

Heat oil and fry the onion till golden. Add the green chillie and fry till transparent. Add the ginger and garlic and fry lightly - do not allow it to brown.

Step 4

Add the ground masala and fry on slow flame till oil leaves the sides. Add upto 1 1/2 cups of water.

Step 5

Leave the gravy a little thick - once the fish is added it will leave its own water (and some more if the fish has not been thawed completely if it was frozen).

Step 6

Bring the gravy to a boil and add the salt and vinegar. Check the taste. Let it boil for 1 minute before you add the fish pieces gently.

Step 7

When all the fish has been added to the pan, gently cover each piece with the gravy and give the pan a shake (twirl it a bit) so that the gravy has covered the fish well.

Step 8

Cover and leave the fish to cook on medium flame - you will notice the gravy bubbling up. Cook for about 2 minutes - not too long as fish cooks fast and you dont want it crumbling.

Step 9

The fish will continue to cook in the heat of the pan even after it has been taken off the stove.

Step 10

Turn off the flame. Garnish with chopped coriander leaves and allow the curry to sit for a while.

Step 11

Serve hot with boiled or white rice.


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