Ranith Gada (Fish Curry)

Recipe by
Total Time:
1 hour
Serves:6
Rated 5 based on 100 votes
5
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Hard

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Ingredients

How to Make Ranith Gada (Fish Curry)

  • 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.
  • Scrape the scales and inside of every fish, and then wash these with water, thoroughly both inside and outside.
  • With a sharp knife, first cut the heads and about 3-inch tail pieces.
  • Then again chop the remaining fish horizontally into 2 to 3 inch pieces.
  • If these are too big, cut each piece further through the spine into two.
  • In case of fishes of smaller size, slice each horizontally into 3 pieces of equal length, consisting of head, tail and middle piece.
  • Wipe all the pieces with a cloth, and keep in a plate.
  • Deep fry in oil the dressed fish pieces including the heads, in a kadai, till these are brown and stiff.
  • 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.
  • Take out the fully fried pieces from the kadai with the perforated ladle, after draining all oil.
  • Keep aside in a plate.
  • 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.
  • Sometimes more oil is used in deep frying to save time.
  • 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.
  • Stir the 'masala', oil and water, with a ladle and bring the cooking pot to a boil.
  • Add the fried fish pieces to the boiling gravy.
  • Let it cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins to show.
  • Add 'garam masala' or 'vari masala', and cook for a few minutes more.
  • The curry is served cold usually with plain cooked rice.
  • It can be kept for a couple of days even in hot weather, but for a longer time during winter.