Good Ole Fish Curry

I  call it a ‘Good Ole Fish Curry’  coz this is one recipe that comes handy when am running out of ingredients,  like fresh coconut,  or fresh fish.   One thing that puts me off is gutting fish,  and if I do happen to do that,  I have to wash my hands umpteen times till that stinky smell is off my hands.   This Fish curry is made with Desiccated Coconut and  frozen Fish Fillet.   So no stinky hands and no cracking/grating a fresh coconut.   And its nothing less compared to the original one which uses fresh coconut and fresh fish….. so start rushing to the frozen aisle  at your local supermarket,  grab some frozen fish fillets (I used a pack of frozen White Fish Fillets; which were very reasonably priced)   and of course some desiccated coconut;  and  ta…dah……  Fish Curry on the dining table;  with a few more ingredients thrown in here and there . 

Are you ready….. ?

Ingredients :

Frozen Fish Fillets   (1 Kg) {I got 4 large fish fillets – cut each into 3 pcs before it thaws fully -so you get neat pieces)
Desiccated coconut -1-1/2 cups
Coriander seeds – 2-1/2  tablespoons
Cumin seeds – 1 teaspoon
Mustard seeds – 1 teaspoon
Red chilies – 5-6  or 1.5 tablespoons chilly powder or bafat powder  (more if you want it spicier)
1/4 teaspoon turmeric powder
Small lime sized tamarind
4 cloves of garlic
Onion – (small)  -1
Oil – 2/3  tablespoons
Salt to taste
Few coriander leaves for garnish

For Bagar :  (1 small onion sliced fine,  2 green chilies slit,  1 tomato cut into half and 1″ piece ginger cut into thin slices).

Apply little salt to the fish, wash and pat dry and keep aside.

In a dry grinder, powder very fine the coriander seeds, cumin seeds, mustard seeds, red chillies and turmeric powder.    To a wet grinder add tamarind, 4 cloves of garlic,  one small onion and  the spices just ground in the dry grinder.   Add the desiccated coconut to the dry grinder and spin it for 1 minute;  {the desiccated coconut grinds very fine this way }  then add to the wet grinder.    Add little water to the wet grinder and grind all to a very fine paste.  Keep aside.

 Take a vessel and keep on heat.  Add two/three  tablespoons of oil, when it is warm,   add half onion and fry till it is golden brown,  then add the remaining half onion sliced, green chilies, sliced ginger  and tomato, stir for few seconds, then add the ground masala and fry for a minute.   Add about two or two and half cups of water to the wet grinder {sorry I did not measure but this is roughly the quantity I guess),  shake so that all left over masala in the grinder dissolves in the water.  Add this water to the vessel and make a thickish/runny curry.  Add salt to taste.  If required you can add just a teaspoon of white vinegar (optional).  Bring the curry to a rolling boil and when it is bubbling very furiously,  add the fish.  Let it boil for 5-7 minutes.  After the fish is added do not stir with a spoon as the fish may break;  just hold the hot pan with two kitchen towels and shake it from side to side so that it is well mixed.    Put the flame off and garnish with coriander leaves.

Serve hot with rice and a vegetable side dish;  maybe some fried-fish too :).  Serves 4-5 persons.

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