Mullets, known as ‘Shevto’ in Marathi, are among the small fish varieties commonly caught in nets along the western coast of India. These fish are characterised by their soft, tender flesh and subtle flavour, making them suitable for a wide range of regional preparations across Maharashtra, Goa, West Bengal, and Kerala.
Culinary practices among the Gaud Saraswat Brahmin community of Goa reflect a strong reliance on coconut and tamarind as primary flavouring agents in most fish-based dishes. This method of preparing ‘Hooman’—or Goan fish curry in Konkani—exemplifies the tradition, offering a curry rooted in the region’s long-standing food heritage.
| Mullet, cleaned | 2 pieces |
|---|---|
| Onion | 1, medium |
| Fresh coconut, grated | 1/4 cup |
| Tamarind pulp | 1/2 teaspoon |
| Coriander seeds | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Water | 3 tablespoons + 1/2 cup |
| Refined oil /peanut oil | 1 tablespoon |
| Salt | to taste |
What You Will Need
Kadhai/cooking pot, mixer grinder, measuring spoons and cups, turner, bowls, chopping board, knife
Instructions
Begin by preparing the mullets. Chop off the heads, descale them carefully, and clean them thoroughly. Handle them gently, as mullets are extremely tender and can break easily. Once the fish is cleaned, set it aside.
Next, prepare the onions. Chop half of the onions finely and slice the remaining half into large dices or quarters.
Place the sliced onions in a mixer grinder along with the grated coconut, tamarind pulp, coriander seeds, turmeric powder, and red chilli powder. Add 3 tablespoons of water and grind everything into a smooth paste, ensuring there are no coarse bits left.
Heat the oil in a kadhai or a cooking pot over medium heat. Add the chopped onions and fry them until they begin to turn lightly golden. Once the onions start changing colour, add the ground spice paste. Stir and sauté this mixture for about 3 minutes, or until the raw aroma of the spices reduces and the paste thickens slightly.
Let the fish simmer gently for 5 to 6 minutes, turning each piece only once during the cooking process to ensure even cooking without damaging the flesh. Add salt at this stage and continue simmering until the gravy thickens slightly and the fish is cooked through, then turn off the heat.
Serve the dish warm with steamed rice or bhakri.
Tips:
- While grinding the spices, make sure they are smooth and homogenous in consistency.
- As mullets are very tender and have lots of tiny scales, descale and clean the fish carefully with nimble fingers.
Variations:
Instead of red chilli powder, whole dried red chillies can be used. To do this, soak the chillies in warm water for 10 minutes before grinding.
Sayani Sengupta is the Cooking Lab Lead for the Millet Revival Project by The Locavore and a home chef based out of Kolkata. She runs her own food brand, Gooseberri, for which she often writes recipes. Her recipes have also featured in Bengali magazines such as Sananda as well as other English publications.
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