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 fry:
| Hirwa watan | 4 teaspoon |
|---|---|
| Koli masala | ½ teaspoon |
| Salt | as needed |
| Tamarind paste | 2 teaspoons |
| Water | as needed |
| Ghol, fillet | 300-400 grams |
| Rawa (optional) | 2-3 tablespoons |
What You Will Need
Mixer-grinder; shallow-frying pan; 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.
Take a medium-sized bowl and add the hirwa watan (green paste) to it.
Add the turmeric powder, Koli masala, salt, and tamarind paste. Pour in a small splash of water—just enough to loosen the mixture. Mix everything thoroughly to form a smooth, thick marinade.
Place the cleaned Ghol fish fillets in a separate bowl. Sprinkle a little turmeric and salt over the fish and rub it in gently. Let this sit for 10–15 minutes to season the fish evenly.
After the initial seasoning, coat the fish with the prepared marinade, ensuring all sides are covered well. Set aside for another 10 minutes so the flavours get absorbed.
Heat oil in a frying pan over medium heat.
If you like extra crispness, lightly coat the marinated fish with a thin layer of rawa (semolina) just before frying. This step is optional.
Place the fish gently in the hot oil. Shallow-fry on all sides until the fish turns golden and is cooked through, flipping carefully to avoid breaking it.
Remove and drain any excess oil on a plate.
Serve with bhakri.
Tips:
- Fry the fillets on medium heat. High heat may burn the masala, while low heat can make the fish oily.
- After frying, rest the fish on a plate or kitchen paper for a minute to remove excess oil.
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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