This hot and tangy Fish Curry makes for a perfect lunch on a weekend; light enough not to knock you out, but spiced enough to prompt a hearty appetite. And trust me it is so very easy to make.
Fish - 750 grams to 1 Kg.
¼ coconut grated or ½ cup of desiccated coconut
10 dry chillies
1.5 tablespoons of coriander seeds
3 garlic seeds
8 pepper corns
¼ teaspoon of turmeric powder
Ball sized tamarind
Grind above extra fine and keep aside.
For slicing : 1 or 2 green chillies slit, 1” ginger sliced thin, 1 small tomato, 1 small onion.
Clean and wash the fish. Apply salt and turmeric and wash after 10-15 minutes and keep aside.
Take a pan, add 2 – 3 tablespoons of oil and put the sliced masala and fry for 2 minutes, then add the ground masala and fry for sometime.
Add enough water to make a thick curry. Add salt to taste. Let the curry come to a rolling boil – say after 10-15 minutes. Then add the fish and stir gently. Let the fish boil in the curry for 10-12 minutes. Keep down and garnish with cut coriander leaves.
Serve with boiled rice and a vegetable side-dish.
Fish and seafood is the staple diet of Mangaloreans. I am going to share with you a typical Mangalorean Fish Curry and hope you try it out and let us know how you liked it. King Fish, also called Seer Fish or Surmai, is a favourite with many for its distinct taste. I usually keep aside some good-looking fish steaks for frying and with the remaining I churn out a curry.
Recipe : Cut, clean and wash the fish. Apply salt & turmeric and keep it aside. Grind to a very fine paste some red chillies (4 madras + 6 kashmiri chillies or use 2 tablespoons chilly powder or 1-1/2 tablespoons bafat powder), 2 tablespoons coriander seeds, 1 teaspoon jeera, 6 peppercorns, ¼ teaspoon turmeric, 1 small onion, size of a small lime tamarind, 4 flakes of garlic and ½ fresh coconut (or 1.5 cups of dessicated coconut). It is important to grind the paste very very fine. This recipe makes a fairly mild curry, which we like, however, if you prefer to have it spicier increase the chilly content.
In a medium sized vessel add 3 tablespoons of oil and fry the masala well. When done add sliced masala (called ‘shindap’ in Mangalorean) of ½ onion, 1 tomato cut into 2 pieces, ½” ginger thinly sliced and 2 green chillies). Then add water and make a curry. Add salt to taste and 1 teaspoon of vinegar. Let the curry come to a rolling boil (bubble and froth). Then add the fish pieces (which should be washed in water and after the marinade) and simmer till done, say 5-8 minutes. Do not stir the fish with a spoon/ladle but hold the vessel with tongs/kitchen towel and stir from side to side, to ensure that the fish pieces stay whole and do not crumble. Garnish with coriander leaves and serve with rice, a vegetable side-dish and some fried fish steaks.
King Fish Steaks Fry :
Apply salt and turmeric to 4 fish steaks and keep aside for 5-10 minutes, after which wash and pat dry. Make a paste of 2 tablespoons chilly powder/or bafat, 2 tablespoons white vinegar, ½ teaspoon turmeric and salt to taste. Apply all over the fish steaks and keep covered for 10-15 minutes. Heat oil in a shallow frying pan and when hot, add the fish steaks and fry on both sides for 2-3 minutes each. Serve piping hot.