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Lady Fish

Mangalorean Lady Fish Curry
(Nogli / Kane Ghashi)

Lady Fish

Lady Fish (Nogli / Kane) simmered in a thick coconut gravy with spices and seasoned with browned onions, exactly the way it is made by the people of Mangalore (south India). Served with plain boiled rice and best enjoyed without a spoon or fork.

Indian Seafood & Fish Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: South Indian (Mangalore) Non-Vegetarian


500  gram(s) lady fish cleaned and cut into two pieces each
1  onion(s) finely chopped
2  tablespoon(s) coconut oil
salt to taste
Grind to a fine paste:
1  medium coconut grated
8  dry red chillies roasted in coconut oil
1  tablespoon(s) tamarind paste
water as required

  1. Combine the ground paste, lady fish pieces and salt in a heavy-bottomed pan. Add water (to make a gravy of a thinner consistency if desired) and mix gently. Bring to a boil on medium heat. Cover and cook on low heat for about 10  minutes or till the fish is cooked and the gravy is thick. Do not overcook the lady fish because the pieces may disintegrate.
  2. Heat the oil in a pan till hot. Add the chopped onions and saute on medium-low heat till it is medium browned. Do not allow it to brown too much. Pour the onions on the curry (do not mix). Cover tightly. While serving, swirl the vessel gently so as to mix the onions in the gravy.

    TIPS:

  • Traditionally, coconut oil is a must. However, it can be substituted with any other cooking oil.
  • When cooking fish, it is always a good idea to swirl the vessel carefully and slowly so as to mix the fish with the gravy once it is cooked. Mixing can be done gently with a spatula, although sometimes cooked fish tends to disintegrate.
  • There is an abundance of coconuts on the Mangalore coast, so naturally the Mangaloreans are liberal in using coconuts and simply love their gravies to be thick and spicy. Therefore, thicker the gravy, more delicious it is!

Serve hot with: plain boiled rice

 
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