Name: Ranith Gada (fish Curry) Recipe
Total time: 60 min
Yield: 6
Cuisine: Indian

Protein

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

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Vitamins & Minerals

Ranith Gada (Fish Curry) is a delicious Indian recipe served as a Curries.

How to make Ranith Gada (fish Curry) Recipe

Priscilla Farro

Crawler

Indian

<p>Ranith Gada (Fish Curry) is a delicious Indian recipe served as a Curries.</p>

Non Vegetarian

Pescatarian

fish

mustard oil

red chilli powder

Turmeric

ginger powder

aniseed powder

Cloves

Asafoetida

15 g garam masala or crushed 'Vari Masala

cumin seeds

caraway seeds

Salt

With a knife cut off fins, gills and opercula of the fishes, and take out their innards, after making slits lengthwise in the middle of their bellies. 

step 1

 Scrape the scales and inside of every fish, and then wash these with water, thoroughly both inside and outside. 

step 2

 With a sharp knife, first cut the heads and about 3-inch tail pieces. 

step 3

 Then again chop the remaining fish horizontally into 2 to 3 inch pieces. 

step 4

 If these are too big, cut each piece further through the spine into two. 

step 5

 In case of fishes of smaller size, slice each horizontally into 3 pieces of equal length, consisting of head, tail and middle piece. 

step 6

 Wipe all the pieces with a cloth, and keep in a plate. 

step 7

 Deep fry in oil the dressed fish pieces including the heads, in a kadai, till these are brown and stiff. 

step 8

 Only 5 to 6 pieces should be fried at a time, to facilitate fuming with a perforated ladle, and for uniform frying on all sides. 

step 9

 Take out the fully fried pieces from the kadai with the perforated ladle, after draining all oil. 

step 10

step 11

 Now, in an earthenware cooking pot, or a steel or tinned brass or copper 'patila', of about 3 litres capacity or more, pour a litre of water, and add the spices, ingredients no 3 to 8, and also the oil left over, after the fish pieces have been fried. 

step 12

 Sometimes more oil is used in deep frying to save time. 

step 13

 In that case, the extra oil is kept for future use but only for frying of fish and cooking its curry, as the used oil picks the odour of the fish. 

step 14

 Stir the 'masala', oil and water, with a ladle and bring the cooking pot to a boil. 

step 15

 Add the fried fish pieces to the boiling gravy. 

step 16

 Let it cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins to show. 

step 17

 Add 'garam masala' or 'vari masala', and cook for a few minutes more. 

step 18

 The curry is served cold usually with plain cooked rice. 

step 19

 It can be kept for a couple of days even in hot weather, but for a longer time during winter. 

Ranith Gada (Fish Curry) Recipe

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Ingredients for Ranith Gada (Fish Curry) Recipe

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MacroNutrients

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Vitamins & Minerals