Gholu Fish in curds

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 3/4 kg gholu fish, cut into big pieces and washed clean
  • 4 medium-size potatoes, peeled and each cut into two
  • 4 to 5 dry red chillies
  • 4 flakes garlic
  • 1/2 inch ginger
  • 1 tbsp dry coriander seeds
  • 1/2 tsp cumin seeds
  • 1 big onion, chopped finely
  • 6 cardamoms
  • 4 cloves
  • 1 bay leaf
  • 1.5 cup curd
  • 2.5 tbsps oil, preferably mustard oil
  • 1 tbsp refined oil
  • salt to taste

How to Make Gholu Fish in curds

  • Grind chillies, garlic, ginger, coriander and cumin seeds. To get more aroma, heat the coriander and cumin seeds before grinding.
  • Wash the potato pieces and prick each piece at a few places with a fork.
  • Heat the oil and fry the potatoes on medium fire till golden in colour. Keep them aside.
  • In the same oil, put in the chopped onion and saute till tender and transparent.
  • Add the ground lump of chillies, garlic, ginger, coriander and cumin seeds. Fry till oil separates.
  • Add the fried potato pieces.
  • Stir for a while and pour 1.5 cups of warm water.
  • When the potatoes are cooked to tenderness, the gravy should be of a thick consistency.
  • If necessary, add a little more water.
  • Put in the fish pieces and salt to taste. Lower the fire and let it simmer.
  • Churn the curd (should be a little sour).
  • Heat 1 tbsp of the refined oil.
  • Season it with cardamoms, cloves and bay leaf and pour this seasoning over the churned curd.
  • Pour the spiced curd in the fish gravy, simmering on the fire.
  • Cook the gravy for few more minutes. Then remove and transfer it to a serving dish.
  • Garnish it with chopped green chilli and a few chopped coriander leaves.
  • Serve hot with steamed rice.