Stewed Lasuni Fish

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Fish - 1/2 kg
  • Coconut grated - 2 cups
  • Onion sliced- 1.5 cups
  • Green Chillies, slit - 12
  • Ginger cut into long pieces - 1 tsp
  • Garlic slit - 1 tsp
  • Tomato cut roundels - 2
  • Coconut Oil - 4 tbsp
  • Small Onion chopped small- 1 tbsp
  • Mustard seeds - 1 tsp
  • Fenugreek - 1 tsp
  • Curry leaves - 2 sprigs

How to Make Stewed Lasuni Fish

  • Add 1/2 a cup water to the grated coconut.
  • Grind it in the mixie and extract the coconut milk. This is called thalapal.
  • Add 1 more cup of water to the same coconut, so that the extracted second milk comes to 3 cups.
  • Heat oil in a medium-sized kadai. Splutter mustard seeds and then fenugreek seeds and curry leaves.
  • Add the chopped small onions and fry till golden brown.
  • Now add a little second milk to the masala ingredients, mix well and add to the kadai.
  • Stir constantly for 2-3 mins, then add ginger, green chillies, garlic, chopped onions and tomatoes.
  • Saute this well and add salt.
  • When it boils, add the fish pieces, cover the kadai with the lid.
  • When the fish is cooked and gravy thickens, add the thalapal and heat on low flame.
  • Shake the kadai well (don't stir lest you break the fish pieces).
  • Do not allow it to boil too much, after adding the milk.