This recipe is contributed by my sister-in-law who specializes in Malvani sea-food. This Malvani Fish curry tastes fantastic with hot white rice and fish fry.
Time to prepare: 20 minutes.
- 500 gms - Saundale (aka Kudumbu) or Pomfret or Black Pomfret (might go with Kane also)
- 1/2 cup - grated coconut
- 4 tsp - Gasgasshe (aka Khus Khus in Hindi, poppy seeds in English, kasakasa in Malyalam/Tamil)
- 8 - red chillies
- 1/4 spoon ajwain - only a very few seeds (Oma in Kannada/Konkani, carom seeds in English)
- 2 tsp - Ellu (sesame seeds in english)
- 2 tsp - thick tamarind pulp (tip: use 4-5 Kokum if available)
- 3 tsp - coriander seeds
- 5-6 - black pepper corns
- 1/2 tsp - menthya seeds (aka fenugreek in English)
- 1 sprig - Curry leaves
- 1 small onion - chopped
- 2 - green chillies slit
- 1 cup water
- Coconut, red chillies, all seeds, pepper, tamarind, ginger - grind nicely
- In a vessel, heat 2 spoons of cooking oil - add onion, curry leaves and the green chillies - fry for a couple of minutes.
- Add the ground masala and the water - bring to a quick boil.
- Add the fish, simmer for 5-6 minutes - until the fish is cooked
- Adjust salt - one small pinch at a time.
- Enjoy with steaming hot rice.
a. As always, the fish curry improves in taste, every passing hour - this can even be kept for a couple of days.
b. Do not over cook the fish. Fish cooks very quickly. Almost always add the fish at the end of the cooking.
You might also want to try the Onion-Ginger Fish Curry.