Nang Curry | Sole Fish Curry (Mangalorean Style Nang Kajipu)
Dover sole or Nang Fish in Tulu – is a long, slipper-shaped flatfish with a small head, light-brown skin and a creamy underside. The skin is coarse to the touch when brushed from tail to head. The meat is firm but delicate and flavourful.The upper skin and the underside skin has to be stripped off prior to cooking (The skin separates easily from the flesh but you could ask your fishmonger to do this for you). It works best cooked as simply as possible.You can make rava fry with this too.
I learnt this recipe from my Mom. It is not as spicy as the regular fish curries like the bangude(mackarel) curry or bhutai (salmon) curry and so its my favourite.Hope all Mangaloreans have heard this phrase “Nang maga Ning” LOL!!
Other seafood recipes you may love to try
- Nang Fry/ Sole Fish Fry
- Crab Curry / Jenji Gassi
- Prawn Sukka / Yetti Sukka
- Fish Korma / Manji Korma
- Kadai Prawn Gravy
Sole Fish (Nang Meen Curry) Mangalorean style
Mangalorean Fish curry
- 750 gm Sole Fish/ Nang Fish - skinned, cleaned and cut into pieces
- To Grind :
- 1 cup grated coconut
- 10-12 byadgi chillies/kashmiri chillies (fried)
- 2 -3 tblsp coriander seeds (fried)
- 1/2 tsp turmeric powder
- 1/2 of a medium sized onion
- 4 garlic cloves
- 1/2 tsp jeera
- 1/4 tsp fenugreek/ menthe (fried)
- 1/4 tsp mustard/sasive (fried)
- lemon sized tamarind
- Step 1 Grind all the ingredients under the to grind section into a fine paste using water as required in a mixie or blender.
- Step 2 Remove it to a pan . Add water to get required consistency for the curry.
- Step 3 Switch on the flame . Add salt. Let the curry come to a boil.
- Step 4 Drop the fish pieces one by one gently at this stage . Give a gentle stir and allow it to cook for 9-10 mins or till fish is cooked completely.
- Step 5 Serve hot with rice.
Peel off the skin from both sides of the fish and cut into pieces as I have shown here
Here is a pic of the ingredients for your reference
- Take care not to over mix and stir occasionally and very gently as the fish tends to break easily.
If you have any questions here, let me know in comments.
I would love to hear from you if you try it 🙂 If you recreate the recipe click a pic and tag on instagram with #thekaravaliwok @the_karavali_wok for a chance to be featured 😉
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