All Seasons, Spicy Fish Curry Recipe – Dhoma /Croakar/Dodyaro/Hodki in Piquant Curry

Croakers /Sciaenids are found worldwide, in both fresh and salt water, they are small to medium-sized fishes.

For this recipe I have used salt water and small sized croakers,

The Recipe:

  • Marinate the fish with generous sprinkle of turmeric powder (usually a teaspoon of turmeric powder for 10 small sized fish) and smidgen of salt according to your preference.
  • For the curry paste I used these ingredients:
  1. Finely grated shreds of coconut meat ( half of the coconut shell )
  2. Chopped pieces of ( 3 medium ) onions
  3. Chopped pieces of one green chilli
  4. One teaspoon of mustard seeds
  5. Few garlic cloves ( about 7 to 10)
  6. A small share of ginger
  7. Chopped pieces of coriander leaves (according to preference – the more greener or zestier you want the curry the more the leaves)
  8. One glass full of (about 5 to 7) dried kokum fruit saturated water – to grind the mixture into a smooth paste, as well as to citrus the mixture
  • Sauté finely sliced pieces of (3 medium) tomatoes in (15 teaspoons or additional – according to your preference of) soybean oil or any other vegetable oil of your liking.
  • Add the smooth curry paste to the melted tomato pieces, sauté the paste for few seconds.
  • Dilute the curry with dried kokum fruit (Malabar tamarind/ Garcinia indica) saturated water.
  • Add the marinated fish to the warm curry.

It takes about 10 minutes for the fish to cook in low heat.

Serving size: Approximately 5

                                                     Wishing You a Wonderful Day


  1. We had a lovely lamb curry last night. I slow-cooked it for nearly 2 hours in a cast iron pot. I also used a lot of finely cut spinach and capsicums, tomatoes in a stock made of leeks and coconut cream.
    I am sure the fish curry would be a sensation. I must try it.

    Liked by 1 person

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