Learn how to make Kanpir Miri Kadi, a classic Mangalorean fish curry packed with the rich flavors of coriander and pepper. In this recipe, I have used silver fish, but you can try it with other small fish or Lady Fish . This aromatic curry is a comforting traditional dish you’ll love. Watch the full video for step-by-step instructions and tips to perfect this Manglorean Dish
Konkani version
Ingredients:
For the Masala Paste:
6–8 dry red chilies (adjust spice level as needed)
1 ½ tbsp coriander seeds
1 tsp black peppercorns
¼ Tspn or a pinch Cumin
½ tsp turmeric powder
1 medium onion (sliced)
4–5 garlic cloves
Small lemon-sized tamarind (soaked in water)
For the Curry:
300g silver fish (or any small fish, cleaned)
1 small onion (finely chopped)
1 tbsp ghee
1 tbsp coconut oil
Salt to taste
Water (to adjust consistency)
Method:
1. Prepare the Masala:
Grind dry red chilies, coriander seeds, black pepper, cumin, turmeric, onion, garlic, and tamarind into a smooth paste using a little water.
2. Tempering:
Heat ghee and coconut oil in a pan.
Add the chopped onion and sauté until golden brown.
3. Cooking the Curry:
Add the ground masala paste to the pan and fry for a minute until aromatic.
Pour water as needed to adjust the curry to a medium-thick consistency.
Add salt to taste and let the curry come to a gentle boil.
4. Cooking the Fish:
Once the curry starts bubbling, add the cleaned silver fish.
Swirl the pot or gently stir to avoid breaking the fish.
Let it cook for a few minutes until the curry bubbles again.
5. Final Touch:
Turn off the heat and let the curry sit for a few minutes for the flavors to meld.
6. Serving:
Serve hot with steamed rice and a simple cabbage stir-fry for a comforting Mangalorean meal.
Enjoy your delicious Kanpir Miri Kadi! Let me know how it turns out for you.
