Mandeli, or golden anchovy, is a small fish found along the western coast of India, especially in Maharashtra and Gujarat, where it is considered an important local catch. Known for its ability to thrive in waters with varying salinity, it feeds on tiny plankton and larvae, imparting it a clean, light flavour. Much like Bombay Duck, Mandeli is an endemic species in this region, holding a steady place in everyday coastal cooking. This recipe uses a fresh hirwa watan—a green paste of coriander, chillies, ginger, and garlic—to bring out the natural sweetness of the fish.
Hirwa Watan Masala:
| Ginger | ¼ inch |
|---|---|
| Garlic | 6 to 8 cloves |
| Green chillies | 4 to 5 |
| Fresh coriander with stalks | 3 tablespoons |
| Water | ½ cup + 2 tablespoons |
| Golden anchovy (Mandeli), cleaned | 400 grams |
|---|---|
| Oil | 2 tablespoons |
| Koli masala powder | 2 tablespoons |
| Turmeric powder | ½ teaspoon |
| Salt | to taste |
| Tamarind paste | 2 teaspoons |
| Chopped coriander leaves | 2 tablespoons |
What You Will Need
Kadhai/ cooking pan with lid, measuring spoons and cups, bowls, chopping board, knife, spatula or turner, mixer-grinder
Instructions
For the Hirwa Watan Masala:
In a grinder, add the ginger, garlic, green chillies, and fresh coriander along with its stalks. Pour in 2 tablespoons of water and grind to a smooth, homogenous green paste. This paste is called “hirwa watan” in Marathi, or green paste.
Place the cleaned Mandeli in a bowl. Add the oil, hirwa watan masala, Koli masala powder, and turmeric powder.
Mix gently but thoroughly so each fish is coated with the marinade.
Place a kadhai on low heat. Add the marinated fish, along with the water and tamarind paste. Do not stir too vigorously, as Mandeli is a delicate fish.
Cover the pan and cook on medium heat for 7-8 minutes, or until the fish is completely cooked through. Add salt to taste and give the pan a gentle swirl instead of stirring.
Garnish with chopped coriander. Serve hot with rice bhakri or steamed rice.
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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