Lady Fish/Kane Curry (Sand Whiting)

Lady fish/kane curry is a Mangalorean fish curry in which the lady fish/kane are
first marinated, gently shallow fried and finally cooked in a coconut and spice
based sauce. Shallow frying the fish elevates this classic curry to new levels.
Serve with steamed rice or pan polay (neer dosa) during this festive season for
those you love, and you are sure they will relish every mouthful of this
delicate curry.

Servings: 4

Author:

Prep Time
45 minutes

Cook Time
29 minutes

Total Time
1 hour, 14 minutes

Course:

Main Course

Cuisine:

Indian

Keywords:

Instructions

1 Clean each fish and score both sides of each fish four times. Make a marinade
with chilli powder, cumin powder, turmeric powder, salt and vinegar. Apply the
marinade to the fish and set aside for 30 minutes.
2 While the fish is marinating, prepare the curry sauce. Combine all the curry
sauce ingredients in a deep wide saucepan (wide enough to hold all 4 fishes) and
bring to a boil. Let it simmer for 3 minutes or until tomatoes are nearly
cooked. Season to taste if required. Remove from heat and keep warm.
3 Heat a heavy based large shallow frying pan on medium and add the oil. When the
oil is hot but not smoking, add the marinated fish and fry for 2-3 minutes on
each side. This is done to sear the fish and partially cook it.
4 Transfer the fried fish into the curry sauce carefully. Bring the curry to a
boil on medium. As the fish is almost cooked in step 3, you will need to cook
the fish only for 1-2 minutes once it comes to a boil. Transfer the fish and the
curry carefully to a warm serving platter.
5 For the garnish, in a shallow frying pan, fry the onion until golden brown
(about 6-7 minutes). Add the sliced garlic half-way through when the onion is
frying. Remove from heat and cool slightly.
6 Garnish the fish and serve immediately with steamed rice or pan polay (neer
dosa).

Lady Fish/Kane Curry (Sand Whiting)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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