Ghol, also known as the black-spotted croaker, is a highly valued fish found along the Indo-Pacific coast and prized not only for its rich flavour but also for its medicinal properties—its air bladder, in particular, is sought after for traditional remedies. Recently declared the state fish of Gujarat, Ghol holds a special place among coastal communities. In Maharashtra’s Koli households, it appears in two beloved preparations: a gently spiced, coconut-based curry often served at weddings, and a fiery shallow-fried version coated with fresh hirwa watan and Koli masala.
For the hirwa watan paste:
| Ginger | a 1-inch piece |
|---|---|
| Garlic | 8-9 pods |
| Green chillies | 8-9 |
| Coriander, with stalks | 10-12 grams + extra for garnish |
| Water | as needed |
For the Ghol Curry:
| Fresh coconut, paste | 200 grams |
|---|---|
| Koli masala | 3 heaped tablespoons |
| Turmeric powder | 1 teaspoon |
| Salt | to taste |
| Oil | 30-40 grams |
| Water | as needed |
| Drumstick | 1 |
| Ghol fish with bones, cleaned | 300-400 grams |
| Tamarind paste | 3 tablespoons |
What You Will Need
Mixer-grinder; heavy-bottomed kadhai; flat spatula
Note: You can find the recipe for the Koli masala here.
Instructions
For the hirwa watan paste—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. Set this aside.
Place a heavy-bottomed kadhai on medium heat. Add the fresh coconut paste, the prepared hirwa watan, turmeric powder, Koli masala, and salt.
Pour in the oil and mix everything thoroughly so the spices and paste come together.
Add the water and cook on medium heat for 3–4 minutes, stirring occasionally. The mixture should begin to release its aroma and turn slightly glossy.
Add the cleaned Ghol pieces to the kadhai. Mix gently so the fish is coated with the masala. Cover and cook on low to medium heat for 8–10 minutes, or until the fish is fully cooked and flakes easily. Avoid stirring too much to prevent the fish from breaking.
Add the tamarind paste and let it simmer uncovered for 2 minutes, allowing the flavours to balance and the gravy to thicken slightly.
Turn off the heat and finish with chopped coriander.
Serve hot with rice bhakri or steamed rice.
Tips:
Adding tamarind too early can slow down the cooking of the fish and make the curry taste sharper. Adding it at the end keeps the flavours balanced.
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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