Mangalorean Recipes

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Moghlai Fish

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Quantity: Measure: Ingredients: Description:
1/2 Inch Ginger (Adhrak) to make paste
1/2 Tablespoon Kuskus - poppy seeds to make paste
7 Nos. Cashew Nuts to make paste
1/2 Nos. Coconut Desiccated to make paste
1/2 Teaspoon Turmeric Powder to make powder
2 Teaspoon Chilly Powder, Red to make powder
2 Teaspoon Coriander Powder to make powder
1 Teaspoon Jeera Powder to make powder
6 Flakes/Cloves Garlic (Lason, Losun)  
2 - 4 Nos. Fish, general Wash and cut in pieces and dry
5 Tablespoon Cooking Oil Fry the fish pieces
  As Required Cooking Oil for frying masalas
2 Medium Onions Chopped fine, fry
1/4 Teaspoon Asafetida (Hing) Add
1/2 Teaspoon Jeera (Cumin Seeds) Add
1 Tablespoon Milk Cream (Malai) Add
  As Required Salt for taste


Grind  1 ginger 1/2 tbsp poppy seeds 7 cashewnuts 1 /2 dry coconut into a fine paste.
Mix 1 /2 tsp turmeric powder 2 tsp red chilli powder 2 tsp coriander powder 1 tsp cummin seeds powder

Wash and cut the fish in pieces.   Wipe dry the fish pieces with a kitchen towel.
Heat oil in a frying pan.   Fry the fish pieces  and keep aside.
Heat 1 tbsp oil in a pan. Fry onion till it turns golden brown
Remove and keep aside. For the remaining oil in a pan, add asafoetida and cummin seeds.
When seeds splutter, put the paste and allow it to simmer for 2-3 minutes adding 2tbsp water.
Also add the mix powder and salt.

Fry on slow flame till oil starts showing on top
Simmer for another 3 to 4 minutes. Put the friend fish  pieces.
Add cream and mix well. Cook for 2 to 3 minutes
Serve hot.

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