This fish curry recipe originates from Mangalore and was given to Sari by her Mom... the curry is awesome and for fish curry aficionados its a must try.
Ingredients for the curry
4 pcs of fish clean and cut into half.
Masala for grinding :
1 tsp fenugreek seeds dry roasted.
3 tsp coriander seeds
1/2 tsp cumin seeds
7 kashmiri dry chillies
6 to 7 black peppercorns
2 small flakes of garlic
Medium lemon size ball of tamarind
1 small onion sliced
6 tbsp dessicated coconut
3 tbsp coconut milk powder
3 tsp coriander seeds
1/2 tsp cumin seeds
7 kashmiri dry chillies
6 to 7 black peppercorns
2 small flakes of garlic
Medium lemon size ball of tamarind
1 small onion sliced
6 tbsp dessicated coconut
3 tbsp coconut milk powder
Grind the above to a fine smooth paste with half cup of water. Add if u need more water. Keep the ground masala aside.
For tempering
1 medium onion sliced
Few curry leaves
3 tbsp oil
1 medium onion sliced
Few curry leaves
3 tbsp oil
Method
In a handi add oil. Heat the oil , add the sliced onion and fry till its lightly browned. Add the curry leaves and the masala. Fry the masala for 4 to 5 minutes. Add 2 to 3 cups of water as per the thickness of the gravy you prefer. Once the curry starts boilng add salt to taste and 1 tsp vinegar. Add the fish. Let it cook for 3 to 4 minutes. Switch off the flame.
For the Fish fry
5 to 6 whole fish clean't and scored on the sides
2 tsp red chilly powder
1tsp turmeric powder
1tsp crushed black pepper
5 tsp vinegar
1 tsp salt.
2 tsp red chilly powder
1tsp turmeric powder
1tsp crushed black pepper
5 tsp vinegar
1 tsp salt.
Mix above spices with vinegar and salt. Rub this thick paste on the fish and leave it aside to marinate for 2 to 3 hrs. Shallow fry the fish in medium hot oil till its nice and golden.
Enjoy your curry and fish fry with white steamed rice.
