-Fish Curry (Authentic Mangalore style)
-Servings-5 (each 2 pieces)
Ingredients
-10 slices Rawas Fish
TO MAKE MASALA
Ingredients
-1/2 medium onion
-1” ginger, 3 garlic
-1 full fresh grated coconut
-5 Guntur red chilies ,5 Kashmiri chilies ( gives the color),Byadagi 3 long dry chillies
-1/2 lime size tamarind (cleaned & soaked)
-11/2 tbsp coriander seeds
-1/2 tsp fenugreek seeds
-1 tsp mustard seeds
-1 tbsp kaskas
-1 tsp cumin
-1 tsp ajwin seeds (carrom)
-1 tsp whole black pepper
-1/2 tsp turmeric powder
-Salt to taste
FOR SEASONING
-2 spring curry leaves
-1 medium onion sliced
-4 tbsp oil (preferably coconut oil)
-1 tbsp vinegar
-CLEAN THE FISH
-Rinse the fish off, inside and out, with salt & in cool water. Make sure you wash the outside, getting rid of any sticky scales, as well as the inside, getting rid of bits and blood
-Your fish is now ready to cook
PREPARE FISH CURRY MASALA
-DRY ROAST-On very low flame dry roast all the dry spices until they turn slightly change color & fragrant mixing them so that they don’t burn & roast evenly:kaskas, cumin, fenugreek seeds,black pepper, ajwin, mustard seeds, dry red chilies, coriander seeds
-Remove the roasted ingredient from the pan allow to cool and power the spices
-Then transfer to big jar blender :powdered spices, turmeric powder, soaked tamarind, 1/2 onion, garlic, ginger grind all to a smooth thick paste adding very little water at a time and set aside
-( I ground in three batches)
-LETS COOK
-In a large dish/Kadai add fish curry red masala add very little water
-Cook & allow to boil for 5-6 minutes add fish pieces to the gravy slowly & cook avoid using the spoon gently turn the dish & shake it to enable the masala to mix
-When the gravy has come to a full boil turn off the flame
-Seasoning-Heat oil & add sliced onion sauté until nice and brown, add curry leaves sauté 1
Second
-Pour the seasoning over the fish curry Close the lid immunity
-Enjoy steamed white rice, red leaves bhaji as a side dish, papad.
1 авг 2020
