Home > Seafood > Nung Alle piyava randayi/ Sole fish curry

Nung Alle piyava randayi/ Sole fish curry

Hello dear readers, I’m back after a long time. Today I will share a recipe of authentic  G.S.B style fish curry . We call this fish as Lepa or Nung and Sole fish in English.The base of the gravy is same for all but still I decided to make separate posts for every curry. This curry goes best with Mutta rice/ boiled rice.


Ingredients for the masala:
Sole fish or nung-6 medium sized, sliced into pieces

Ingredients for the masala:

Coconut-1 1/2 cup

Long Red chillies-7

Short red chillies-5

Tamarind-marble sized

Salt-to taste


Onions-1 chopped very finely

Ginger- 1″chopped finely

Coconut oil- 2 tsp
1)Fry both the chillies until crisp.
2) Grind all the masala ingredients into a very fine paste.(I ground it in the grinder)
3)Add water to adjust the consistency.
4)Add chopped onions and  ginger to the gravy and take a small boil.
5)Add salt, fish and take a boil.
6)Switch off the flame.
7)Lastly add coconut oil over the top of the curry.
Tips :
  • We GSB s fry the red chillies and store it in a airtight container.
  • Once you add the fish don’t put the spatula as the fish might crumble .
  • You can just turn the vessel by holding the side handles.
  • You may prepare this curry with Seer fish,crab,Pomfret,Lady fish,silver fish etc.

About SaiGeetha Pai

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

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