Wednesday, April 18, 2012

Raja Phanna Upkari / Mackerel In Spicy-Tangy Sauce

Raja Phanna Upkari is a super-spicy, delightfully tangy Konkani dish made with very few ingredients. "Raja" here refers to mackerel and somehow for me, this fish is irreplaceable. Ofcourse, you can make this dish with prawns or tilapia or any other type of fish, but I always found mackerels winning hands down on this one.

5 to 6 medium mackerels, cleaned and cut
2 cups onions finely chopped
5 to 6 tsp chilli powder
1 goose-berry sized tamarind

In a small bowl, add 1/4 cup hot water and soak tamarind in it.
In a deep-bottomed pan, heat oil. Add chopped onion and roast for about 10 minutes till they become brownish. Add chilli powder and roast on medium-low heat for 7 to 8 minutes.

Squeeze tamarind in the water as much as possible. Add the water into the pan. Pour some more water on the tamarind, squeeze out the juice completely and add the water to the pan. Discard the tamarind.

 Add a cup or two of water and bring to a boil. Add mackerels. Add more water if needed and salt to taste. Bring to a boil. Simmer and cook till the fish is completely cooked, about 5 to 10 minutes.

People also make this dish by grinding roasted chillies with tamarind. At my mom's place it's usually made with chilli powder. Either ways, the kick the chillies lend are a great accompaniment to rice along with milder fish curries. Love the combo! Fish fry anyone?



  1. Look at that rich bright color. Did u use kashmiri lal mirch? Yummy gravy

    Hamaree Rasoi

  2. Looks so fiery and delicious!! I Love anything fish and am trying to learn more fish recipes. Bookmarked

  3. Dear Aparnaji, just add 3 tsp of coconut oil and sprinkle a little finely chopped coriander leaves when the boiling is over and u wl appreciate the new tangy taste.



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