Fish Curry Shirko Shindaap |Spicy & Tangy Mangalorean fish curry recipe


The coastal cities Mangalore, Udupi and Kundapur are favourite among tourists for their beautiful beaches, Temples and…

….authentic delicious seafood

Every type of fish is cooked in different gravy masala

There are many varieties of authentic fish recipes here and all are different from the others. There’s Konkani style, Tulu style Kundapuri variety, Konkani Catholic style, there are hundreds of varieties!

Mangalorean Spicy & Tangy Fish Curry Shirko Shindaap

Shirko Shindaap is a popular Mangalorean fish curry. Shirko means vinegar and Shindap means sliced onion, ginger, garlic and green chillies.

This is a Spicy and Tangy medium thick curry, which goes very well with Mangalorean brown boiled rice called “Kaje rice”.

This suits for Mackerel, Sardines

Also, read Stuffed Fish Fry – Croaker/Kallur/Koddai fish

Fish Curry Shirko Shindaap a popular Mangalorean fish curry recipe

Recipe by Rovena FernandesCourse: Fish, Fish Curry, SeafoodCuisine: MangaloreanDifficulty: Medium
Servings

6

servings
Prep time

28

minutes
Cooking time

30

minutes

Shirko Shindaap is a Mangalorean popular fish curry recipe. Specialty of this curry is it’s spicy and tangy. It tastes very well with brown boiled rice.

Ingredients

  • Fish Mackerel 10

  • For Grinding
  • 15 Red chillies Byadgi

  • 1 Pinch jeera

  • 1 Tbsp coriander

  • 6 Flakes garlic

  • 10 Peppercorn

  • 1 Tsp turmeric

  • 2 Medium onions

  • 1/2 Coconut Scraped

  • 1/4 Lemon size Tamarind

  • For Slicing
  • 1 Big onion

  • 4 Green chillies

  • 3 Flakes garlic

  • 1″ Ginger

  • 2 Tbsp Vinegar

  • Salt to taste

Directions

  • Clean and cut the Mackerels into 2 pieces or if the fish is small keep it full.
  • Take all the ingredients mentioned “for grinding” and grind it to a fine paste. Take care not to add more water to retain slightly thick consistency.
  • Slice the onions, Ginger, Garlic and green chillies.
  • In a vessel mix the ground masala paste, minced onion, green chillies, garlic, ginger and vinegar and salt. You can add little water to maintain medium-thick consistency.
  • Cook the mixed gravy. Once you see the curry bubbling add the fish. Ensure that the fish is fully immersed in the gravy. Cook the fish in the gravy till a good boil.
  • You may add salt and vinegar in between if required.
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