The silverbelly (Leiognathus bindus), commonly belonging to the Leiognathidae family, refers to several varieties of small schooling fish such as ponyfish and Mojarras. These fish are prized in coastal cuisines for their mild flavour, affordability, and ease of preparation—especially since they have a single central bone, making them easy to clean and eat. Found in shallow coastal waters, estuaries, deep waters along the shore, and bays across the Indo-Pacific, silverbelly fish are abundant along India’s eastern coast, particularly in Tamil Nadu and Andhra Pradesh. They are known as Vellai meen or Karapodi in Tamil, Paara or Mullen in Malayalam, Kurichi in Kannada, Khapi in Marathi, and Karli in Telugu. Their shimmering, silver-hued bodies make them an eye-catching presence in local fish markets.
Rich in Omega-3 fatty acids, silverbelly fish make for a nutritious addition to one’s diet. Their fat content, however, decreases during spawning, when they use their fat reserves to reproduce. These fish breed twice a year—from March to April and then from November to December. Hence, the most sustainable time to consume them is from January to February or from May to October. Being mindful of their natural breeding cycles helps support their population. This is important, as fishing during breeding seasons can drastically reduce their numbers. While small and slightly bony, silverbelly fish are often cooked whole—fried crisp, simmered into curries, or even sun-dried—serving as a reliable, everyday protein source in most coastal homes.
For the Kayi Masala:
| Garlic | 6-8 cloves |
|---|---|
| Curry Leaves | 3 sprigs |
| Coriander Seeds | 3 tablespoons |
| Cumin, whole | 2 tablespoons |
| Pepper, whole | 2 tablespoons |
| Red Chillies, dried | 4 pieces |
| Silverbelly Fish | 500 grams |
|---|---|
| Oil | 3 tablespoons |
| Tamarind Paste | 1 cup |
| Turmeric Powder | 1 teaspoon |
| Chilli Powder | 3 teaspoon |
| Salt | to taste |
| Water | 1 cup |
What You Will Need
Mixer-Grinder, Heavy-bottomed pan with lid.
Instructions
Start by peeling the garlic cloves and de-stemming the curry leaves. Set them aside for later use.
Next, prepare the Kayi masala. Heat a heavy-bottomed pan over medium heat. Add all the spices and aromatics listed under Kayi Masala to the dry pan and roast them, stirring constantly for 2 to 4 minutes until they are lightly browned and fragrant.
Once fragrant and toasted, transfer the spices to a plate and allow them to cool completely.
Once cooled, blend them into a fine powder using a spice grinder or a mixer. Set aside 1 cup of this masala for the curry and store any leftovers in an airtight container. The masala should feel slightly coarse to touch but smooth enough to dissolve in the curry.
Clean the silverbelly fish by removing the fins and guts. Rinse thoroughly under running water until completely clean.
Heat a clean, heavy-bottomed pan over medium heat and add the oil. Once the oil is hot, add tamarind paste, turmeric powder, chilli powder, salt, and 1 cup of the prepared Kayi masala along with 1 cup of water.
Stir everything together and let the mixture cook for 2 to 3 minutes until it starts to bubble and thicken slightly. As it cooks, you should begin to smell the tanginess of the tamarind mixing with the roasted spices.
Carefully add the cleaned fish to the pan. Do not stir the curry with a spoon, as the fish is delicate and might break. Instead, gently shake or swirl the pan to coat the masala onto fish evenly.
Cover the pan with a lid and let the fish cook on low to medium heat for 10 minutes. The fish should be opaque and flake easily once done.
Serve the curry hot with freshly steamed rice.You can garnish it with a few fresh curry leaves.
Tips:
As the fish is delicate and might break easily, make sure to handle it gently.
This recipe is contributed by the research team at InSeason Fish, an initiative aimed 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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