Mangalore Fish Curry

Mangalore Fish Curry
Mangalore Fish Curry
Mangalore Fish Curry
Fish Curry – Mangalore Style


Mangalore lies on the western border of India in the state of Karnataka. Being a coastal town, and an important gateway, it gets a bountiful catch of sea food which is then distributed across the states. Like any other city on the coast, it also has its own unique fish recipe. I made this unique Mangalore Fish Curry at home, it uses grated coconut along with other spices. The curry is also slightly on the chillier side and goes well with boiled white rice. Fish is considered good in omega 3 and also rich in proteins, vitamins and nutrients so best for people who love non-vegetarian. I’m sure you would just love this typical curry and would want to make it again and again. So here is Mangalore Fish Curry Recipe for you.


 (serves 4)

  • Fish – 600 gms
  • Grated coconut – 1/2 cup
  • Coconut milk – 1 cup
  • Oil – 2 tbsp
  • Onion – 1/2 cup (chopped)
  • Dry red chilies – 6 to 7
  • Kali mirch – 5 to 6
  • Laung – 3 to 4
  • Dal chini – 1 inch piece
  • Green elaichi – 2 to 3
  • Ginger – 1 inch piece
  • Garlic – 4 to 6 cloves
  • Green chili – 2
  • Zeera – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Imli – lemon sized ball
Key Ingredients for Mangalore Fish Curry
Mangalore Fish Curry Ingredients

Method of Preparation

Preparation time: 10 min.

Cooking time: 30 min.

  • Soak imli in a cup on water and keep aside.
  • Dry roast the kali mirch, dry red chili, laung, dal chini, zeera, green elaichi and grated coconut together till slightly brown.
  • Blend the dry roasted items with ginger, garlic and green chili into a paste, use little water as needed.
  • Heat oil in a pan, fry onions till translucent, add blended paste and fry for another min.
  • Add a cup of water and bring it to a boil.
  • Add the fish pieces and imli and cook for 4-5 min or till fish is done.
  • Add coconut milk and cook for another min.
  • Serve hot with rice.


If you want it less spicy, remove the dry red chili seeds, it will still give the unique red color to the curry.