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Kane pannaphkari in Mamama’s style

I have already shared pannaphkari recipes in the space but since my friend suggested that I make separate posts for each fish when I make the preparation , I gave it a thought  to do so. So today I will share my mamama’s style of pannaphkari. You may prepare it with any fish like Mackerels, silver fish etc.

Kane/ Lady fish- 5, cut into medium pieces
Onions-5 chopped finely
Chilly powder-4-5 tsp
Tomato – 3, chopped
Ginger – 1″ chopped finely
Green chilly – 4, slit or whole
Tamarind pulp-marble sized
Coconut oil-2tbsp
Water-As much as needed for the gravy.
Salt – to taste
  1. Clean and cut the fish into medium sized pieces.
  2. Heat oil in a kadai and fry onions till reddish in color.
  3. Lower the flame and add chilly powder and fry for few seconds.
  4. You may also off the flame and fry chilly powder so that it doesn’t burn.
  5. Add tomatoes and ginger.
  6. Add tamarind pulp,water as much as needed to adjust the gravy and salt to taste.
  7. Cook it for sometime until tomatoes turn mushy.
  8. Take a boil,drop the fish and green chilly.
  9. Take a small boil and switch off the flame.
  10. Dont over cook the fish.
  11. Relish it with boiled rice.


About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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