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Konkani Fish Curry

Traditional kokani Ratnagiri tomato gravy, easy to cook and can be paired with steam rice.

Ready in: 30 minutes

Makes: 6 serving


The fish can be changed according to availability, but make sure you use a fish with a lot of meat to avoid decrease in portion size.

Prawns or bombay ducks can also be used.

Kokam can be replaced with tamarind.


  • 250 gms fish pieces

  • Salt to taste

  • ½ tsp turmeric powder

  • ½ tsp green chilli paste

  • ¼ tsp ginger garlic paste

  • ½ tsp cumin powder

  • ½ tsp coriander powder

  • Salt to taste

  • ½ cumin powder

  • 2 pieces kokam (fresh)

  • Chopped coriander and mint

  • ¼ tsp black pepper powder


  1. Marinade fish with lemon juice, salt and turmeric.

  2. Heat a pan with oil, add garlic chopped and curry leaves, let it cook for 15 seconds on low-medium heat.

  3. Add tomato paste, add turmeric powder, coriander powder, cumin powder, kashmiri red chilli powder, green chilli paste, ginger garlic paste, black pepper powder, kokam and salt.

  4. Cook the gravy for 15 to 20 minutes.

  5. Add pieces of fish and cook for 5 mins. Garnish with coriander leaves and serve with rice.

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