Raja Panna Upkari / Fish Curry / Mackarel in red gravy / Jalke Panna Upkari

This is a spicy Mangalorean Konkani dish. This is my favorite dish and thinking about it my mouth starts to water. It is a combination of sourness and spiciness. Very simple to make and yummy to taste. It goes well with brown rice and white rice. You can try this recipe with any type of fishes. It is very bright and attractive in color filled with nice flavors. One among my mother's great recipes. Try this and you can't resist yourself by falling in love with it :)

NOTE :  
  • Number of red chilies depend on how spicy they are. I am using 12 as mine are not very spicy.
  • Can use coconut or normal oil.
  • It tastes awesome the next day.
  • Optional - Can add 1-2 sp coconut while grinding.
  • Onion is added while making paste as it helps to thicken the gravy and gives nice flavor.
  • You can also make this with cauliflower instead of fish. It is called cauliflower panna upkari.
Time Taken : 15 Minutes

Yield : 3 servings

Raja Panna Upkari


For Paste  :
Red Chillies
12 roasted
Turmeric Powder / Haldi
1/2 sp
Garlic / Lasun
3 cloves
Black Pepper
Coriander Seeds
1 tbsp
Tamarind / Chinchaam
small lemon size (1 inch)

To be Chopped  :
Green Chillies2 vertically splitted
Onion 2 finely chopped
Ginger / Adarak1 inch finely chopped

Coconut Oil / Normal Oil2tbsp
Water 2 Glass
Saltas needed

Method :

  1. Make a paste of above mentioned ingredients.

    2. Wash and clean fish. Cut each fish into 3 pieces as shown in the figure.

    3. Take a pan, add oil and fry onions (keep 2 sp for later) for 3 minutes until its color changes to brown. 

     4.  Add paste and fry until it boils. Now add salt, fish, left over onions and ginger. Can add water now. 

     5.  Allow it to boil.

     6.  Switch off the stove and have it with hot rice.

Raja Panna Upkari / Fish Curry / Mackarel in red gravy


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