• Fleshy fish- 500 gms, cut into small cube pieces
• Red chilly powder-1 Tsp
• Pepper powder- 1/2 tsp
• Turmeric powder-1/4 tsp
• Oil- 1 tbsp, for marination
• Mustard seeds- 1/2 tsp
• Curry leaves-few
• Ginger- 1 long piece, thinly sliced
• Garlic- 1 large pod, thinly sliced
• Green chilies- 2, thinly sliced
• Chilly powder- 4 Tsp
• Vinegar-1/4 cup, boiled & cooled
• Salt- to taste
• Oil- 1/2 cup, for frying and gravy
• Fennel powder-a pinch


Cut the fish into small cubes, wash well and drain out completely without any water and set aside.

Make a smooth masala paste with red chilly powder, turmeric powder, salt, pepper powder, fennel powder, and 1 tbsp oil.

Marinade the fish with the above masala paste and keep it rest for 15 minutes.

Heat a deep bottom frying pan with oil, add marinade fish pieces and fry until crispy. Drain out and set aside.

Heat a clay pot, pour the remaining fish fried oil along with 1/4 cup oil. Add mustard seeds also it to splutter.

Add garlic, ginger, green chilies, and curry leaves. Allow them to brown a little with the stove on medium flame.

Add Kashmiri red chilly powder, fenugreek powder, salt, and crushed mustard. Fry lightly on low flame until the raw smell goes on, take care not to burn the spice powders. Off the flame.

Add vinegar and salt. ( use boiled and cooled vinegar)

Add crispy fried fish pieces and combine well. Allow it to cool and transfer into an airtight container.

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