VAGOLEN / STINGRAY LOSUN MIRIN (GARLIC PEPPER CURRY)

Vagolen/stingray losun mirin

This is my parents favourite curry & my dad often used to get this fish. This fish is called as Thorake in tulu language.  

I just love the aroma of this curry as  this fish has unique taste & flavour.  

As the name suggests, this curry demands more garlic(losun) & pepper(mirin). 

You can include spices as per your choice. 

Recipe:

For 1/2 kg fish

Ingredients for masala:

• 5 -6 red long chillies
• 1-2 red short chillies
• 2 medium onions
• 5-6 flakes of garlic
• 1tsp pepper
• 1/2 tsp geera
• 1/2tsp coriander
• Pinch of mustard
• Pinch of turmeric
• Tamarind as per your choice
• 2 tbsp coconut

Ingredients for seasoning:

• 1 small sliced onion
• Few curry leaves
• 3-4 flakes of crushed garlic
• 2 tbsp ghee

Method:

Step 1:

Select fresh fish. Cut ,clean  & keep aside. 

Step 2:

Grind all the ingredients for masala.  

Step 3:

Heat 2 tbsp ghee, add sliced onions and garlic.  Fry till slight brown, add curry leaves & add ground masala paste & fry for 2 minutes. 

Step 4:

Add required water & boil gravy. Add fish pieces, salt & boil for just 2-3 minutes.  Serve hot with boiled rice.

 

Delicious vagolen /stingray curry is ready.