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Kolhapuri Fish Curry

Prep Time: 20 - 25 mins I Marinating Time: 1 hr. I Cooking Time: 1 hr. I Serve: 3 - 4



Kolhapuri Fish Curry is a perfect blend of spices and coconut masala where any fresh water fish is fried before adding into the gravy giving it a perfect taste of richness. There are plenty spices with bold flavors tempered with coconut, cashew nuts and melon seeds making it a perfect Maharashtrian taste.


Ingredients :-


For Marinating :-


1 kg/2.2 lb. Rohu/Bhetki or any sea water fish/ (washed & pat dry)

1 tsp. Turmeric Powder

1 tsp. Salt

1 tsp. Red Chili Powder 2 tsp. Fresh Lime Juice


For Kolhapuri Masala Paste :-


5 tbsp./75 ml. Vegetable Oil 3 Onions, med size (roughly sliced) ¼ tsp. Salt 1 cup/90 g. Desiccated Coconut ½ tbsp. Muskmelon Seeds ½ tbsp. White Sesame Seeds (I have taken the roasted ones/plain ones) 2 tsp. Poppy Seeds 4-5 Cloves 4 Green Cardamom 8-10 Black Peppercorns ½ tsp. Fenugreek Seeds 1.5 tsp. Cumin Seeds 4 Red Chilies (whole & dried) ¼ cup/40 g. Cashew Nuts ¾ cup/180 ml. Water

For Frying :-


80 ml. Vegetable/Mustard Oil


For Gravy :-


Kolhapuri Masala Paste 2.5 cup/600 ml. Hot Water


Spice Powders :-


1 tsp. Turmeric Powder

2 tsp. Red Chili Powder Salt to taste


1 tbsp. Freshly Chopped Coriander (to garnish)



Process :-


For Marinating :-


Add the fish pieces to a large bowl and add all the ingredients mentioned in the marinated section, rub the ingredients and coat the fish pieces evenly, cover it and set aside to marinate for 1 hour



For Kolhapuri Masala Paste :-


Heat the oil in a non-stick pan on a low-medium flame. Add sliced onions to the pan. Next add ¼ tsp of salt and stir continuously on low medium flame until the onion colour changes to golden brown. Once done, dish out the fried onions on a tissue paper and allow them to cool down


Next add the desiccated coconut + musk melon seeds + white sesame seeds + poppy seeds + cloves + green cardamom + black peppercorns + fenugreek seeds + cumin seeds + red chilies + cashew nuts to the pan/vessel and stir continuously for next 7-8 mins on low medium flame. Once the spices becomes aromatic and the colour of the masala changes to light golden switch off the gas and allow it to cool down


Once cold, transfer the roasted coconut masala + fried onions/barista + water to the grinder jar. Close the lid of the jar tightly and grind it to a smooth paste. Set aside for later use



For Frying :-


Heat oil in a heavy vessel like iron kadai/pan on a low-medium flame and fry the marinated fish in batches. Keep changing the sides until the outer layer of fish turns to light golden brown in colour


Once done lower the flame, dish out the fried fish pieces and set aside


Similarly, fry all the remaining fish pieces and set aside



For Gravy :-


To the remaining oil add kolhapuri wet masala paste and stir continuously for 5-7 mins on low medium flame. Next add turmeric powder + red chili powder + salt to the pan /kadai. Mix well and stir continuously for another 4-5 mins on low medium flame


Once the masala colour changes to light brown then add hot water to the pan/kadai and mix well


Next, add the fried fish to the pan/kadai and mix gently. Cover with a lid and let it simmer for 10-15 mins on low flame until gravy thickens


After 15 mins, remove the lid and check the gravy consistency. If the gravy has thickened enough and the fish is cooked properly then turn off the flame. Allow it to rest for 3-4 mins and then transfer it to the serving bowl, garnish with coriander and serve hot with piping hot steamed rice


Time to Taste:)


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