Growing up fish curry was a staple every afternoon for lunch.. I was never a fan of eating the curry fish but loved the fried version. However growing up has changed my tastebuds and it’s now something I really enjoy. I was pleasantly surprised that my two daughters enjoy this very much and regularly ask me to cook this. The elder one enjoys eating rice curry with hand , just how we eat back home in Goa.
Ingredients:
4 Mackerels , cut into 3 pieces
8-10 dried Kashmiri red chillies
1 onions, thinly sliced
1/2 inch ginger
6-8 cloves of garlic
1 small coconut grated
1 tbsp coriander seeds
4-6 peppercorns
1/2 tsp whole cumin seeds
1 tsp turmeric powder
3-4 Kokum rinds
6-8 curry leaves
Tamarind (small ball sized soaked in water)
1-2 green chilli, slit
Salt for seasoning
Method:
1.Season the mackerel with salt and keep aside.
2. In a blender, grind the rest of the ingredients (except the curry leaves & kokum), add little water if required. Grind until a smooth but thick consistency.
3. Pour this ground masala into a saucepan add curry leaves, sliced onion and kokum, simmer on slow fire. Bring it to a boil and then the fish and green chilli. Cook until fish is tender. Don’t over cook as fish will tend to fall apart. Season as required.
4. Serve with boiled rice,vegetables and papad.
Tips:
You can use raw mango slices instead of tamarind pulp/ kokum.
Also instead of fresh coconut you can use tinned coconut milk.
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