Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) | How to make Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract)

2 reviews
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ByAntara Navin
Created on 15th Jun 2017
  • Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract), How to make Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract)
Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract)by Antara Navin
  • Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) | How to make Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) (2 likes)

  • 2 reviews
    Rate It!
  • By Antara Navin
    Created on 15th Jun 2017

About Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract)

Mangalore Fish Curry made from Byadgi Chillies and Kokum extract is a delicious flavorful fish curry of Bunt cuisine. The main ingredients are Byadgi chilli and kokum extract, that makes this curry delicious, flavorful and aromatic. I have added a twist in this traditional fish curry by tempering it with bay leaf, green cardamom pods, cloves and cinnamon.The deep red color of the fish curry comes from 'Bunt Chilli powder' also known as the 'Bunt Thal da Podi' or 'Kundapur or Badakai Chilli Powder' which is a roasted blended spice powder of byadgi chilli, cumin seeds, coriander seeds, peppercorns, fenugreek seeds, turmeric and dried garlic.

Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract), a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Antara Navin. Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) is a dish which demands no explanations, it's a whole world of flavour in itself. Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) by Antara Navin is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract).

  • Prep Time10mins
  • Cook Time30mins
  • Serves2People
Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract)

Ingredients to make Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract)

  • 5-6 medium size fish pieces (I used Swai fillets, Traditionally we use Mackerel or Pomfret fish)
  • 1/4 tsp turmeric powder( to marinade the fish)
  • 1/4 tsp bunt chilli powder(to marinade the fish)
  • 2 teaspoon refined oil( to marinade the fish) + 1 tablespoon for tempering
  • salt as needed
  • 1 sprig of fresh curry leaves or 1 tsp of curry leaf powder
  • 3-4 Slit green chillies
  • knob of ginger finely chopped or ground
  • 4-6 garlic cloves finely chopped or ground
  • 1/2 cup finely chopped onions
  • 1 cup roughly chopped tomatoes
  • 4 Kokum( presoaked in 1/4 cup water)
  • 1 tbsp chopped coriander leafs(for garnishing)
  • 1 tbsp Bunt chilli powder or To make Bunt chilli powder :
  • 20 Byadgi chillies
  • 2 Tbsp Coriander Seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1/8 tsp fenugreek seeds(methi seeds)
  • 1/8 tsp turmeric powder
  • 1 tsp garlic powder
  • For Tempering :
  • Dash of hing or asafoetida
  • 1 bay leaf
  • 2 Green Cardamoms
  • 2 cloves
  • 1 inch of cinnamon stick
  • 1/2 tsp cumin seeds

How to make Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract)

  1. Wash and soak dry kokum is about 1/4 cup water for atleast 20 minutes. Squeeze the kokum in presoaked water, extract its water and discard the kokum residue. This is the kokum extract which when added to food imparts a pink to purple color and sour taste.
  2. Dry roast Byadgi chillies,coriander seeds, cumin seeds, black peppercorns, fenugreek seeds for bunt chili powder. Allow it to cool and then grind it into a fine powder along with turmeric powder and garlic powder. Keep it aside.
  3. Wash and clean the fish pieces with cold water. Pat it dry and then apply oil, 1/4 teaspoon of turmeric powder, 1/4 teaspoon bunt chili powder and a pinch of salt. Let it rest for 10-15 minutes.
  4. Meantime, prepare the curry masala. Heat a kadai or wok.Add oil. When the oil is hot, add bay leaf, cardamom pods, cloves, cinnamon, cumin seeds and asafetida. Sauté at low heat for 5 minutes till you feel the aroma of the spices.
  5. Now add the chopped onions, curry leafs, ginger garlic, and the green chillies. Sauté at medium high heat till the onions becomes soft, brown and translucent.
  6. Add the choppped tomatoes, bunt chili powder and little salt into the wok. Add a little water to avoid the masala sticking to the pan. Cover and cook at low medium heat till the tomatoes become soft and mushy.
  7. Stir and mix and saute the tomato mixture till you see specks of oil leaving the pan.
  8. Add a cup of water into the pan along with the salt and kokum extract. Cover and allow the curry to gently boil for 4-5 minutes.
  9. Remove the cover and do a quick tasting. Adjust the sourness if needed, and add bunt chili powder or salt if required.
  10. Add the fish pieces flat in a single layer, gently move the ladle along the sides to swirl gravy over the fish pieces. Cover and cook for further 8-11 minutes on medium high flame till fish is cooked.
  11. Turn off the heat. Garnish the fish curry with fresh coriander leaves and serve it hot with steamed rice.
My Tip: In case you do not find byadgi chilli, you can use Kashmiri Mirch powder as a substitute. You can also use vinegar/ tamarind extract as a substitute for Kokum extract.

Reviews for Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) (2)

Sukhmani Bedi2 months ago
Amazing!
Reply
Antara Navin
2 months ago
Thanks :)

Sheetal Sharma2 months ago
What a beautiful fish curry!
Reply
Antara Navin
2 months ago
Thanks dear :) Please do try the recipe too !!

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