Noglekane Gashi (Kane/ lady Fish medium spiced onion seasoned curry).

"Noglekane Gashi (Kane/ lady Fish medium spiced onion seasoned curry)" served with Rice ... there is nothing more heart warming than a fish meal on Sunday's for seafood lovers ... sharing the famous kane fish curry from GSB Konkani Saraswat Cuisine that tastes awesome served with rice ... Yummilicious ...

** The only thing I like next to talking is a meal of fish curry with rice and when its Kane/ lady fish curry its just bliss. Noglekane Gashi (Nogli/ Kane/ lady Fish/ Mudoshi) is a medium spiced onion seasoned curry often served with plain Rice in the konkan coastal regions of southern parts of India.This fish is loved by one and all especially children as the fish has less bones and is slightly sweeter in taste.

** This fish tastes equally good be it prepared as curry or as fries, though in my home it is usually prepared as gashi. Manglorean fishitarians swear by this fish for its taste and almost every non.veg hotel has their own special way of preparing the same to lure customers. The next time you are in Mangalore do try to relish this fish and meanwhile you can try out this curry in your home and enjoy with your family.

** Here is my method of preparing "Noglekane Gashi (Kane/ lady Fish medium spiced onion seasoned curry)" which I learned from my Amma ...

** Ingredients :

Kane/ Lady Fish/ Nogli/ Noglekana/ Mudoshi : 8-10 medium sized.

Salt/ Namak/ Meeta : to taste

** For Masala to be ground :

Coconut/ Soyi/ Nariyal : 2 cups freshly grated

Corainder Seeds/ Dhania/ Kothambari : 1 tblsp

Kashmiri Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10

Tamarind/ Chinchama/ Imly : marble sized piece

Oil/ Tel/ Tela : 1 tsp

** For Tempering/ Pannaka/ Tadka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp

Onion/ Piyavu/ Kanda : 2 medium sized

** Clean, remove the fins, scales if any and slice head portion of the fish and wash gently using plenty of fresh water. Apply a little bit of salt all over the fish and keep it aside ready. If large in size you can cut them into desired sized pieces and if smaller in size you can retain them whole.

** Note : In Mumbai we get it cleaned, so half the work is done, do query about the same. I must mention here that in Mangalore, my home town and elsewhere, some people peel of the skin of the fish just like how it is done with mori/ shark and use in preparation of curries. However, in Mumbai this method is not followed and the skin vendors retain the skin while selling. I sometimes remove the skin and at times retain it, don't worry it is edible.

** Peel the outer skin and chop the onions fine and keep it aside ready.

** For Masala to be ground : Heat oil in a small pan, when hot add the coriander seeds and fry for a minute until slightly fried, add the red chillies and further fry for a minute or two. Remove let cool then add into mixer grinder along with coconut gratings, tamarind and grind to a fine paste using minimum water.

** Note : For the curry you can use any one of the tart tasting fruit/ veggies mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.

** Add the ground masala into a wide mouthed stainless steel vessel. Add enough water to bring to required semi thick gravy consistency. Add salt to taste,mix well and bring to a boil and when you see bubble appearing on surface lower the heat to medium and gently add the prepared and kept fish pieces.

** While adding the fish pieces see to it that you lay them out spread as a layer with toppling them one on another. Continue cooking for another 5-7 minutes and then remove from fire and keep it aside while we go ahead preparing tadka. Do not overcook the fish pieces or else they will break out into pieces, in all fish usually takes very little cooking time.

** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan and add the finely chopped onions. Stirring often fry on medium heat until evenly lightly browned. Do not let the onions burn or turn crisp. Pour over the fish curry, mix well, cover and keep it aside to rest for 30 minutes for the flavours to be infused well and it is ready.

** "Noglekane Gashi (Kane/ lady Fish medium spiced onion seasoned curry)" is done and ready to be served. Fish curry always tastes best served with rice along with side dish of stir fry veggies. In southern parts of India, especially Mangalore it is often served with ukde sheetHa (red boiled rice) and it tastes wonderful. Try it, if you are a fish lover like us, I am sure your family will love this simple easy to prepare curry.

** Note : You can increase/ decrease the number of chillies as per your requirement depending upon individual taste. This is a medium spicy curry with the awesome aroma of onions the blend in well with the fish. Using coconut oil for tempering is optional and you may use any edible oil preferred. However, i suggest you do give coconut oil a try when it comes to tempering, it tastes wonderful and aromatic. 

** Note : The colour of the gravy depends upon the dry red chillies used. Kashmiri red chillies give deep red colour while kumte mirsanga (from southern parts of India) give a lighter texture. You can observe the two pictures shared at different times, however, the taste of the curry remains same. Again, in the main picture the fish is cut to pieces as they were large sized while the later picture retains whole fish. 

** There are plenty of both "Veg and Non-Veg" recipes included in the Blog. Again, most of the fish curries included in Blog are from GSB Konkani Saraswat Cuisine while I have also included many others. Do browse through using search option or the label section for the same. Home cooked food bonds family relations, so make it a point to always serve home cooked dishes to your family and friends.