Dhoma /Croakar/Dodyaro/Hodki in PiquantCurry


Croakers /Sciaenids are found worldwide, in both fresh and salt water, they are small to medium-sized fishes.

For this recipe I have used salt water and small sized croakers,

The Recipe:

  • Marinate the fish with generous sprinkle of turmeric powder (usually a teaspoon of turmeric powder for 10 small sized fish) and smidgen of salt according to your preference.
  • For the curry paste I used these ingredients:
  1. Finely grated shreds of coconut meat ( half of the coconut shell )
  2. Chopped pieces of ( 3 medium ) onions
  3. Chopped pieces of one green chilli
  4. One teaspoon of mustard seeds
  5. Few garlic cloves ( about 7 to 10)
  6. A small share of ginger
  7. Chopped pieces of coriander leaves (according to preference – the more greener or zestier you want the curry the more the leaves)
  8. One glass full of (about 5 to 7) dried kokum fruit saturated water – to grind the mixture into a smooth paste, as well as to citrus the mixture
  • Sauté finely sliced pieces of (3 medium) tomatoes in (15 teaspoons or additional – according to your preference of) soybean oil or any other vegetable oil of your liking.
  • Add the smooth curry paste to the melted tomato pieces, sauté the paste for few seconds.
  • Dilute the curry with dried kokum fruit (Malabar tamarind/ Gracinia indica) saturated water.
  • Add the marinated fish to the warm curry.

It takes about 10 minutes for the fish to cook in low heat.


The South Indian Fish Curry with Salmon:  https://masalahealth.wordpress.com/2016/03/04/the-south-indian-fish-curry-with-salmon/

About mirandavoice

My interest in writing expands to travel, history, social and general topics. My articles are based primarily on my observations and curiosity in life. You will find the links of my articles in my Twitter account: mirandapresence My blog mirandavoice.com displays my thoughts. My blog masalahealth.wordpress.com (Quick Indian recipes – Easy, healthy,delicious) has recipes of my innovation in Indian cuisine. Journey along with me into the world of curiosity, Thank you. Sylvia Miranda (mirandapresence@gmail.com)
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5 Responses to Dhoma /Croakar/Dodyaro/Hodki in PiquantCurry

  1. This curry looks so delicious! I can see myself dunking a piece of crusty bread in the sauce… 🙂

    Liked by 1 person

  2. We had a lovely lamb curry last night. I slow-cooked it for nearly 2 hours in a cast iron pot. I also used a lot of finely cut spinach and capsicums, tomatoes in a stock made of leeks and coconut cream.
    I am sure the fish curry would be a sensation. I must try it.

    Liked by 1 person

  3. mirandavoice says:

    Yes. Green capsicums, tomatoes and coconut cream have unique flavours and enriches the worth of any food.


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