Reena Furtado’s fish curry – Mangalorean style

Reena Furtado’s fish curry

Kashmiri chillies- 18 to 20 
Turmeric powder – 1/2 teaspoon
Onion – one small
Ajwain- three large pinches
Cumin or Jeera seeds – three pinches
Corriander seeds – two teaspoons
Black pepper corns- one teaspoon
Garlic – three cloves
Tamarind – the size of a lime
Coconut – 1/2
Green chillies – three
Ginger – one inch piece
Salt to taste

Grind all ingredients into a very smooth paste except the green chillies and ginger. In a pot, heat oil and add all the ground masala. Cook this through for about two minutes stirring constantly. Add about one cup water and let this cook for another minute. Now add about 3/4 litre water in small batches making sure that the gravy is not too thick nor too runny. Cook this for about ten minute on slow fire till the oil begins to float on the gravy. Add the fish now and cook on a low heat with the lid on for about five minutes more. When the fish is cooked add the slit green chillies and the ginger which has been finely minced

In case you want the video link on how to make the dish –

The ingredients
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3 thoughts on “Reena Furtado’s fish curry – Mangalorean style”

  • Fr. Warner…made this Manglorean curry today… awesommmmeee taste. I’ve tasted it soooo many times while making it, I think half my lunch is done 🤩😅😅😅
    We’re just having the curry with rice and fried fish n prawns… didn’t put any fish or prawns in the curry, as my family likes these fried better. But the curry tastes awesome, even without any fish actually in it… it’s the combination of the masalas that does the trick. Pls convey our thanks to Reena Furtado too. 🙏🏻😊

  • Fr. Warner, thanks to you and Reena Furtado for making this recipe available to us through your site. It took my wife, who is a tamilian, 40 long years to get this typical taste for the Mangalorean fish curry., although she tried many other recipes. She joins me in thanking you. Please keep this going.

  • Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.


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