Curried fish
succulent pieces of fish in spicy gravy.
Recipe by Uma Hegde of
A regular fare for mangaloreans. This gravy works for most fish, except mackerel and sardines where the gravy is spicier with extra green chillies and ginger.
Ingredients
non vegetarian
4 servings
1. Two medium sized pomfrets (cleaned and sliced horizontally) 2. half a coconut, grated 3. 1 tbsp coriander roasted in coconut oil 4. 1/2 tsp cumin roasted in coconut oil 5. 1/4 tsp mustard roasted in coconut oil 6. 1/4 tsp ajwain roasted in coconut oil 7. 1/8 tsp fenugreek roasted in coconut oil 8. 15-16 red chillies (long) roasted 9. 8 peppercorns, roasted 10. 1 small onion, chopped 11. 3-4 flakes of garlic 12. 1 small onion chopped 13. 5-6 flakes garlic, crushed 14. A tablespoon of coconut oil You could use any other preferred oil. But it has to be coconut oil for the genuine mangalore taste
Directions
- Grind all ingredients except pomfrets and coconut.
- Pour the masala out of the blender into a wide vessel.
- Clean out the blender with 3/4ths cup water.
- Pour the water into the masala and put the dish on the stove.
- When the gravy start to boil, add the chopped onion and crushed garlic flakes mixed with the tablespoon of oil into the gravy
- Let it boil once more.
- Add the fish pieces, cover and let it cook for near about 7-10 minutes on a low flame.
- Serve hot with steamed rice.