The daggertooth pike conger is sometimes known as the pike eel, or ‘malaguchepa’ in Telugu. It is also referred to as ‘vaam’ in Marathi, a term used for all types of long snake- or eel-like fish. The daggertooth pike conger is a dark-coloured fish, its hues ranging between brown, grey, and black. It can be found on the soft seabeds of brackish as well as marine waters in the Arabian Sea and the Bay of Bengal. It is known for its dagger-like fangs, which it uses to hunt and grab prey. In season in December, this eel remains largely unappreciated in India. The average pike eel can grow to be upto 1.5 metres long.
The daggertooth pike conger is culturally significant in villages along the western coast of India and is treasured for its nutritional value, contributing to the local diet and culinary history of the region. This Maharashtrian curry highlighting the pike eel comes from the team at InSeason Fish, who work toward preventing overfishing, and highlight the importance of diverse yet conscious, seasonal consumption of seafood in India.
For the marinated fish:
| Daggertooth pike conger, cleaned and cut | 6 pcs | 300-400 grams approx. |
|---|---|
| Turmeric powder | ½ tablespoon |
| Lemon juice | ½ lemon |
| Salt | 1 teaspoon |
For the ground paste:
| Dry coconut, sliced | Half a coconut |
|---|---|
| Ginger | 1 inch piece |
| Garlic | 4-5 cloves |
| Green chillies | 3-4, or according to personal preference |
| Cumin seeds | 1 tablespoon |
| Turmeric powder | ½ tablespoon |
For the gravy:
| Refined oil | 2-3 tablespoons |
|---|---|
| Curry leaves | 7-8 |
| Medium onions, finely chopped | 2 |
| Water | 1½ cup |
| Dried kokum (amsul) | 2-3 pieces |
| Salt | to taste |
| Coriander leaves, chopped | a small handful, to garnish |
What You Will Need
Mixing bowls, mixer grinder, medium-sized kadhai
Instructions
In a clean mixing bowl, place the cleaned and cut pieces of fish. Combine and apply all of the ingredients for the marination onto the fish.
Let the marinated fish rest at room temperature for 15 minutes. If you are marinating for more than 15 minutes, allow it to rest in the refrigerator.
Grind all the ingredients for the curry paste in a mixer grinder until they reach a fine consistency and texture.
Place a kadhai on a medium-to-high flame and add the refined oil. Once the oil is hot, add the curry leaves and let them sputter for 10 seconds before adding the chopped onions.
Saute the onions on a medium heat until they turn golden-brown. After this, add in the ground paste.
Cook the onions and spice paste together, stirring occasionally, until the oil starts to ooze out from the mixture along the edges of the kadhai.
Add the water and mix well. Bring the gravy to a low simmer, then add the fish pieces along with the kokum.
Simmer the fish for 7-10 minutes, or until cooked (depending on the thickness of the fish pieces). A good indicator of the fish being cooked is the flesh turning completely opaque from its original translucent state. Adjust the salt at this stage, if necessary.
Sprinkle the chopped coriander leaves as the fish is cooked through. Serve hot with a side of steamed rice or jowar bhakris.
Tips:
The amount of green chillies may be changed depending on spice tolerances.
This recipe is contributed by the research team at InSeason Fish, which aims to diversify our consumption of seafood by promoting lesser-known, underappreciated fish that are seasonally abundant and easily accessible.
Find out more about InSeason Fish and their seafood calendar on their website.
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