KOILE´ MEEN PAARA by Kodandera Mamatha Subbaiah


  • Koilé meen 1 kg
  • Ginger and garlic paste 250 grams of each
  • Cinnamon 5 sticks 
  • Cloves 7
  • Cardamom 6 pods 
  • Methi seeds 1 tsp
  • Mustard 1 tbsp
  • Salt 4 tbsp
  • Kashmiri red chilli powder 4 tbsp
  • Turmeric powder 1tsp 
  • Curry leaves 10
  • Pickle masala powder 2 tbsp 
  • Pepper powder 2 tbsp 
  • Vinegar 5 tbsp 
  • Oil for frying


In a wide pan, dry roast the cinnamon, cloves, cardamom, methi seeds, and mustard. Cool and make a fine powder.

Clean and dry koilé meen, then deep fry.

Take out the fish, and to the same oil add the curry leaves, dry roasted spices, chilli powder, pepper, turmeric, pickle masala and salt.

Stir to mix, turn off the stove and add vinegar.

Finally add the fried fish  and mix gently.

Mamatha’s notes: Salt and vinegar is a matter of taste. You can increase or decrease the quantities according to your preference. 

Badeker’s pickle masala enhances the taste of this pickle.

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