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Carps are oily fresh water fishes native to Europe and Asia. Cyprinus, Catla, Rohu, Mrigala are the main carp fishes of Asia. The fish culture is said to have been in existence in china as back as three thousand years. They can be cultured throughout the year. Carps grow to considerably big sizes and cater to the food and health requirements of a large section of world population. Carps contain vitamins like A,B (mainly riboflavin, thiamine, niacin) ,C.D,E and K. Minerals like potassium, zinc, iron and so on are also available in carps.

Carp fish (Any) : 1 kilogram
Red Chilly Powder : 2 Table Spoons
Green Chillies : Around 10 nos.
Turmeric Powder : 1 Tea Spoon
Mustard Seeds : 1 Tea Spoon
Raw, Sore Mangoes : 2 nos (large)
Mustard Seed powder : 1 Table Spoon
Red Chillies (dry) : 4 Nos
Coriander Seeds : 1 Table Spoon
Coconut Milk : 1 Cup
Onion Pieces ; 2 Cups
Cardamom : 6 nos
Cloves : 6 nos
Poppy Seeds : 1 Table Spoon
Ginger ; 3 inch piece
Garlic Bulbs : 10 nos
Refined oil : 300 ml
Salt; As Required
Cilantro (chopped) : 1 Cup


1. Remove the scales, fins and visceral parts of the fish and wash thoroughly with highly salted water as to remove all the mucous. Cut into desired sized pieces. Apply turmeric powder, little salt and one spoon of red chilly powder. Set aside.

2. Grind coconut pieces adding required measure of water and pressure filter to obtain coconut milk. Keep separately.

3. Peel the mangoes, cut into thin slices and keep them in a plate.

4. Prepare spicy paste by grinding mustard seed powder, dry red chillies, coriander seeds, one cup onion pieces, poppy seeds, ginger piece, cloves and cardamom.

5. Take oil into a deep bottomed pan and heat. Splutter mustard seeds and add remaining one cup of onion pieces and also slightly mashed garlic bulbs and saute until oil separates. Now add mango slices and fry till they soften.

6. Add the fish pieces, spicy paste and the remaining spoon of red chilly powder. Turn the entire contents up and down slowly and very carefully. Now add the coconut milk and again turn the contents.

7. Add ... slightly- slit green chillies, sufficient salt and one cup of water. Turn the contents up and down again carefully so that the fish pieces do not break.

8. Simmer on medium flame until all the ingredients blend with fish pieces and are cooked well.

Top with chopped cilantro and serve hot.

Preparation Time: 1 hour Serves: 4 persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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