Sunday, November 9, 2014

Nogle Fanna Upkari

Many seafood lovers who have tasted my mom's fanna upkari, get pleasantly surprised that this delicious curry is so simple to make and does not even contain any coconut. But it's true. My grandmother's signature recipe, which is now equally ably made by mom, does not fail. You can change the main fish per your choice and adjust the spices per your liking. But authentic fanna upkari means fiery hot, sour goodness!

Nogle Fanna Upkari
Lady Fish Hot and Sour Curry
20-25 Nogle/Muddusha/Kane Fish/Lady Fish, cleaned
salt to taste
1/2 tsp. turmeric powder

1/2 tbsp. tamarind pulp
1 - 2 tbsp. red chili powder

2 tbsp. coconut oil
1 1/2 cup finely chopped onion

0. Marinate fish with salt and turmeric powder.
1. Heat oil in a kadhai - preferably an iron kadhai.
2. Add chopped onion.
3. Sauté on medium flame till deep brown.
4. Add chili powder and sauté for a minute.
5. Add tamarind pulp and 1/2 cup water.
6. As it comes to boil, add marinated lady fish.
7. Adjust for salt.
8. Simmer till fish is cooked.
9. Serve with plain rice.

1. Just like old wine, as time goes, this curry tastes even more delicious!

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