Mangalore Fish Curry/ Bangude Ghassi

An aromatic fish curry that is so appetising and addictive, that it simply keeps you coming back for more.


2-3 Mackerel (cleaned & cut into 3 pieces)

To grind

  • 1 Onion
  • 1/2 Coconut (grated)
  • 1 Tomato (cut into cubes)
  • 6 Dry Red Chillies
  • 3 cloves of Garlic
  • 1tsp Corriander seeds
  • 1 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Tamarind
  • Pinch of salt
  • 1/2 cup water

For tempering

  • 1 string Curry leaves
  • 1 tbsp Coconut oil

Mangalore Fish Curry


  • Descale and thoroughly clean the Mackerels and set it aside.
  • Grind all the ingredients mentioned under ‘To grind’ into a paste with 1/2 a cup of water (it doesn’t have to be fine) .
  • In a large heavy bottomed pan, add the ground paste, tomatoes, 3/4 cup of water and fish. Gently turn the vessel and shake it to enable the masala to mix with the water, avoid using a spoon. Bring the gravy  to boil on medium heat until the fish is cooked ( about 8-10 minutes).
  • When the gravy has come to a full boil, turn off the flame. And in another smaller pan heat the coconut oil for tempering, and when it is hot, add in the curry leaves and stir for 3-4 seconds before adding it to the gravy.
  • Garnish with coriander leaves and serve it hot with rice and pappadam.

Mangalore Fish Curry

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