From the ancient hills of Kanakapura in South Karnataka comes a river fish curry that’s pure flavour and tradition in every bite. Chef Aadharsh Tatpathi brings alive this regional delicacy using the Kollur or Croaker fish, slow-cooked in a spicy, tangy curry.
The magic lies in the freshly ground masala - made with Byadagi chillies, coriander seeds, mustard, fenugreek, and a touch of tamarind - all roasted to perfection before blending into a rich paste. The curry is prepared separately, the masala folded in, and finally, the tender fish is simmered till it soaks in all the flavour.
Perfect with ragi balls or steamed rice, this Kanakapura River Fish Curry is a celebration of local taste, tradition, and technique, a must-try for anyone who loves authentic Karnataka cuisine!
Cuisines of Karnataka Season 4 is an initiative by Prajavani & Deccan Herald.
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