Mullet ( kanambu ) fish in tomato gravy .

We get fresh kanambu / Mullet in Fort Kochi, which is really tasty. I got  fresh kanambu today, so prepared this recipe my style.


1)Fish  – 1 /2 kg
   Onion chopped – 1 no
   Green chilli – 1no
   Ginger chopped – 1inch piece
   Garlic chopped  – 4 nos
   Curry leaves
2) Kashmir chilli powder -2 tabs
    Turmeric powder -1 /4 tsp
    Fenugreek powder- 1 /4 tsp
3) Salt as needed
    Vinegar – 2 tbsp
    Tomatoes – 2nos
 4) Coconut oil – 2 tbsp


Heat oil in an earthen pot. Add chopped onion, green chillies, ginger, garlic and curry leaves. Saute well. When onion turns translucent, add chilli powder, turmeric powder and fenugreek powder on low flame.When the raw smell disappears, add some water ( add water according to your desired consistency) and when it boils, add fish pieces, vinegar and salt and cook for  5-8 minutes closing the lid.  Open the lid, add tomato pieces and cook  for 5 more minutes in low flame. when the gravy thickens, turn off the stove . Serve hot with rice.

13 thoughts on “Mullet ( kanambu ) fish in tomato gravy .”

Leave a Comment