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Photo of Karwari Fish Curry by Dhanya Samuel at BetterButter

Karwari Fish Curry

Dhanya Samuel
0 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Everyday
  • Maharashtra
  • Sauteeing
  • Side Dishes

Ingredients Serving: 5

  1. 5 king mackerel cut into medium-sized steaks (or any fish)
  2. Salt to season
  3. 2 tbsp vegetable oil
  4. 2 red onions finely chopped
  5. ½ inch fresh ginger root peeled and julienned
  6. 2 green chillies slit lengthwise
  7. 1-2 tsp tamarind paste
  8. 400 ml thick coconut milk
  9. For the spice paste:
  10. 1 tsp coriander seeds
  11. ½ tsp fenugreek seeds
  12. 8-9 black peppercorns
  13. 8 dried red Kashmiri chillies stalks and seeds removed
  14. 1 tsp turmeric powder
  15. 4 green chillies roughly chopped
  16. ½ inch fresh ginger root peeled and grated
  17. 2 tbsp roughly chopped white onion
  18. 1 tsp flour
  19. For garnish:
  20. Juice of ½ a lime
  21. 2 tbsp chopped fresh coriander leaves


  1. Wash the fish pieces and drain thoroughly.
  2. Dry roast the whole spices in a skillet on medium heat for about 2 minutes, till the fragrance develops.
  3. Switch off the heat, cool and stir the turmeric powder into the hot spices. Then grind them to a fine powder.
  4. Add the green chillies, ginger, onion and rice flour and grind again to a fine consistency.
  5. Heat oil in a deep pan or wok on medium heat. Once hot, sauté the onions, ginger and green chillies for about 1-2 minutes, till the onions are lightly browned.
  6. Add the ground spice paste and tamarind paste and continue to sauté on a low heat for another 1-2 minutes. Add the thick coconut milk, fish pieces and season with salt. Simmer for 5-8 minutes or till the fish is tender.
  7. Add lime juice and coriander leaves, mix and remove immediately from heat.
  8. Serve hot with plain, boiled, white rice and pappadums.

Reviews (2)  

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Mala Pahl
Mala Pahl   Dec-30-2016

mast par karwari ye konsi fish hai

Sweta Shet
Sweta Shet   Oct-13-2016

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