Skate Fish Curry (Vagolem)
A delicious Skate Fish fish curry (vagolem) dinner packed with flavour with pantry friendly ingredients. Perfectly complements any choice of white or brown rice.
Here is a Skate Fish Curry (vagolem) recipe when you know you cannot face another sandwich with that left-over Christmas ham or turkey.
A delicious fish curry dinner idea packed with flavour. With a tiny bit of planning, you can enjoy this recipe time and time again. You do not need to be an experienced cook to have success with this curry as the ingredients are pantry friendly. Perfectly complements any choice of rice for a yummy post festival fish meal. Try this fantastic recipe out at your next dinner and you're sure to get plenty of compliments!
Skate Fish Curry (Vagolem)
Ingredients
- 1 kg skate fish
- 4 tbsp. oil
- 1 medium onion sliced
- 1 tsp. black pepper corns
- 4 cloves garlic chopped
- 1 tbsp. ginger chopped
- 3 tsp. Kashmiri chilli powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. mustard powder
- ¼ tsp. turmeric powder
- 1 tsp. salt or to taste
- 5 tbsp. white vinegar
- ½ tsp. white sugar
- 150 mL coconut milk
- 6 green chillies slit
- 2 tsp. extra salt for rinsing fish
- 4 cloves garlic lightly bruised for seasoning
Instructions
- Cut fish into 3cm chunks. Apply 2 tsp. salt to the fish and using your right hand scrub fish until foamy. Rinse well under running water. Set aside.
- Heat 3 tbsp. oil in a deep heavy based saucepan and fry sliced onions for 5 minutes.
- Add pepper corns, garlic and ginger and stir well to combine.
- Add 250mL water, the powders, salt, vinegar and sugar. Mix well to combine and bring to the boil uncovered.
- Add the coconut milk and bring to the boil again. Season to taste. Now add the fish, stir well, close lid and cook for about 5 minutes. After 2 minutes of cooking, stir gently once to ensure even cooking. When the fish is nearly cooked stir in the green chillies and simmer for one minute. Remove from heat and set aside.
- For the seasoning, heat the rest of the oil in a small frypan to medium. Add the bruised garlic and fry till lightly golden. Add the garlic with the oil to the fish and close the lid immediately. Open after 5 minutes and stir gently.
- Best served immediately with any varieties of rice.
Notes
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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I came across your recipe whilst browsing for Mangalorean Skate curry.
I tried your recipe today. It looked straight forward since, I had all the ingredients in my store cupboard I thought I’ll give it a try. It was totally delicious.
Thank you so much.