How to make Mangalorian Fish Curry -

Pomfrets cooked in Mangalorean masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfrets (पापलेट), Fresh coconut (ताज़ा नारियल)

Cuisine : Karnataka

Course : Main Course Seafood

For more recipes related to Mangalorian Fish Curry checkout Pomfret Curry GSB Style, Mase Kalvan, Punjabi Farmaishi Machli, Tandoori Pomfret . You can also find more Main Course Seafood recipes like Thai Fish in Banana Leaf-Cook Smart Prawn Sukke Butter Pepper Garlic Crabs Seafood Sizzler

Mangalorian Fish Curry

Mangalorian Fish Curry Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mangalorian Fish Curry Recipe

  • Pomfrets cut into darnes 2-3

  • Fresh coconut scraped ¼ cup

  • Salt to taste

  • Turmeric powder ¼ teaspoon

  • Fenugreek seeds (methi dana) ½ teaspoon

  • Cumin seeds 1 teaspoon

  • Onion finely chopped 1 medium

  • Tamarind pulp ½ teaspoon

  • Curry leaves 7-8

  • Garlic chopped 1 tablespoon

  • Tomato finely chopped 1 medium

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Black pepper powder to taste

  • Oil 1½ tablespoons


Step 1

Place fish darnes on a plate. Add salt and turmeric powder and rub in well. Set aside.

Step 2

Heat ½ tablespoon oil in a non-stick pan. Add fenugreek seeds and cumin seeds and sauté till fragrant.

Step 3

Grind together sautéed spices, coconut, ¼ of the chopped onion and tamarind pulp with some water to a fine paste.

Step 4

Heat remaining oil in a non-stick pan. Add curry leaves and garlic and sauté till garlic turns golden. Add remaining onion and tomato, mix and cook on high heat for 2 minutes.

Step 5

Add coriander powder, chilli powder and pepper powder and mix well. Reduce heat, add ground paste, mix well and cook for 2 minutes.

Step 6

Add some water, mix and bring to boil. Add fish, mix and cook on low heat for 4-5 minutes.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.