Mangalorean fish curry

This one is a magical recipe. It has the power to transport you to the Mangalore coast

Mangalorean fish curry

Serves four, easily (in fact more than four)

Ingredients for the masala

Half a coconut – grated

Kashmiri red chillies - 5 (they give fabulous colour and are not too pungent)

One teaspoon coriander seeds

A pinch full of methi seeds

Other ingredients

One onion - coarsely chopped

An inch of ginger – finely chopped (or julienned if you like to bite into it)

One green chilli (or two, if you like that little heat) – Choppped (not finely)

One whole Surmai cut into inch-thick pieces. Cleaned and ready to cook (you can use any fish you want – prawns, pomfret, mackerel, etc )

Coconut oil – 2 teaspoons
Tamarind Pulp - one tablespoon

Method

• Blend in a mixer all the Ingredients for the masala
• Place a kadhai (pan) on the burner on low flame.
• Pour the masala into it
• Add the ‘other ingredients’
• Mix well
• Add water (the amount of water you add should be according to your choice of consistency)
• Add salt to taste
• Let it come to a boil
• Slide in the surmai pieces and cook for 8-10 mins on medium-low flame

Mom’s tips:

Blend the masala really well. At the point you think it’s enough, blend it for a minute more. The masala has to be a smooth paste, coz therein lies the fun of the dish

      

    

After the cooking is done add a couple of teaspoons of coconut oil for added aroma