Modha fish curry without coconut (for tapioca)



  1. Modha fish – 500 grams
  2. Coconut oil – 2 tbsps.+ 1 tsp; divided
  3. Fenugreek/Uluva – 1/4 tsp.
  4. Shallots – 15 numbers; medium size
  5. Ginger – 1″ piece
  6. Turmeric powder – 1/4 tsp.
  7. Red chilly powder – 1/2 heaping tbsp.
  8. Coriander powder – 1/2 heaping tbsp.
  9. Kudampuli/ gamboge – 3 small pieces soaked in 1/2 cup warm water
  10. Water – 1 cup
  11. Greenchilly – 2 numbers; slit
  12. Curry leaves – a few
  13. Garlic – 6 small cloves
  14. Salt to taste


  1. Grind together the shallots and ginger to a smooth paste using a mixer/grinder.
  2. Heat 2 tbsps. of coconut oil in a non-stick pan and add the fenugreek. Allow them to splutter. Stir in the ground shallot-ginger paste and cook till golden in colour.
  3. Add the turmeric powder, coriander powder and red chilly powder and cook for 2 minutes on low heat.
  4. Add the soaked gamboge along with the water it was soaked in and cook for 2 minutes. Add 1 cup of water, slit greenchillies, curry leaves, salt and garlic. Transfer this mixture to a meenchatti and bring the mixture to a boil. Slide in the fish pieces.
  5. Cover cook on low heat for 20-25 minutes. Finally add 1 tsp. of coconut oil and remove from heat.
  6. Serve hot with steamed tapioca.
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