Ribbon fish, as the name suggests, has a long, slender, silver-coloured body and is known by various names across coastal India—’Vakti’ in Marathi, ‘Chhuri Mach’ in Bengali, and ‘Vaala Meen’ in Malayalam, among others. Like much of the excess seafood catch, it is washed, salted, and dried along the coastline for use during periods when fishing is restricted. This family recipe, Ukar, shared by Bhavesh Koli, comprises dried vakti along with drumsticks and potatoes. True to Koli cooking, this comforting preparation also features Koli masala, which lends the dish its characteristic flavour.
| Dried Ribbon Fish/Sukhat Vakti | 300-400 grams |
|---|---|
| Oil | 2 tablespoons |
| Garlic, crushed | 4–5 pods |
| Onion, chopped | 1, medium |
| Ginger paste | 2 teaspoons |
| Green chilli paste | 5–7 grams |
| Koli masala powder | 1 tablespoon |
| Turmeric powder | ½ teaspoon |
| Potato, diced | 1,medium |
| Drumstick pieces | 1 |
| Tomato, chopped | 1,medium |
| Water | as needed |
| Salt | to taste |
| Dried roasted coconut paste | 2 heaped teaspoons |
| Tamarind pulp | 1 tablespoon |
| Coriander leaves, chopped | 2 tablespoons |
What You Will Need
Kadhai/Heavy-bottomed pan with lid, mixer grinder, fine-mesh strainer, measuring spoons and cups, spatula or turner, chopping board, knife, mixing bowls
Note: To make Koli Masala at home, you can refer to this recipe.
Instructions
Begin by cutting the dried ribbon fish into small pieces. Place them under running water and rinse thoroughly to remove any surface salt or impurities. Transfer the rinsed fish pieces to a bowl of medium-warm water and allow them to soak for 5–6 minutes. After soaking, discard the water and rinse the fish once more under running water. Set aside.
In a pan, heat oil over medium heat. Once the oil is hot, add the crushed garlic and sauté for about 1 minute, or until it becomes fragrant. Add the chopped onions and continue sautéing until the onions turn a light brown colour.
Add the ginger and green chilli pastes to the pan. Sauté the mixture for 3–4 minutes, allowing the raw aroma of the ginger and chillies to turn mellow.
Sprinkle in the Koli masala and turmeric powder. Sauté the spices with the onion mixture for about 1 minute.
Add the diced potatoes and drumstick pieces to the pan. Sauté for about 1 minute.
Incorporate the chopped tomatoes, followed by the prepared dried ribbon fish pieces. Sauté the mixture for 3–4 minutes, allowing the tomatoes to soften and the flavours to combine.
Pour in the water as needed and add salt to taste. Cover the pan with a lid and let the curry cook for 8–10 minutes. Check the potatoes at this stage—they should be cooked through and tender.
Once the potatoes are fully cooked, add the dried roasted coconut paste and tamarind pulp. Cover the pan again and allow the curry to cook for an additional 2 minutes so the flavours meld.
Turn off the heat and finish the dish by adding chopped coriander leaves. Serve hot with rice bhakri or steamed rice.
Tips:
- Always clean dried fish thoroughly before cooking, as dust or sand can accumulate during the drying process.
- Use salt sparingly in dried fish preparations, since the fish is already salted as part of its preservation.
Variations:
This preparation is traditionally cooked with dried Bombay duck instead of dried ribbon fish and is known as Bombalachi Ukar.
A civil engineer by education with over a decade of experience in advertising, Bhavesh Koli founded Mi Hi Koli in 2011—a restaurant in Mumbai dedicated to authentic Koli cuisine.
Bhavesh is a volunteer with The Mumbai Koli Project by The Locavore. An impact campaign inspired by the documentary film Against the Tide, the project aims to spotlight the city’s original fisherfolk—the Koli community—and their evolving relationship with the sea, while encouraging Mumbaikars to make more sustainable, seasonal, and inclusive seafood choices. Read more about the project here.
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