Cuisine: Malvani region in Maharashtra state of India
Ingredients:
To Marinate:
Fish Pieces - 500 grams (Cut into 3-inch by 2-inch pieces)
Salt - 1 teaspoon
To Grind:
Kashmiri Dry red chilies - 8
Raw Rice - 1 teaspoon
Black peppercorns - 3
Coriander seeds - 2 teaspoons
Cumin Seeds - 2 teaspoons
Spicy red chilly powder - 1 teaspoon
Garlic cloves - 8
Onion (chopped) - 1 medium
Shredded Fresh Coconut - 1/2 coconut
For the Curry:
Coconut oil - 2 tablespoons
Onion (Finely chopped) - 1 large
Turmeric powder - 1/4 teaspoon
Water - 4 cups
Dried Kokum - 4
Salt - as required
Method:
In a large mixing bowl, add fish pieces and sprinkle salt on them. Mix and set aside while we make the paste. In a small bowl, add kashmiri dry red chilles, raw rice, black peppercorns, coriander seeds and cumin seeds. Pour a little water into the bowl until everything is submerged and soak them for 15 minutes. Then, transfer the soaked ingredients along with the water into a mixer jar. Add spicy red chilli powder, garlic cloves, chopped onion and shredded fresh coconut into the jar. Grind them into a fine paste. If required, some more water can be added while grinding. Heat a broad clay pot or a kadai and add oil to it. Add chopped onion and saute until golden brown. Then add turmeric powder and the ground paste. Saute well to ensure that the paste does not stick to the bottom and cook for 3 minutes, for the raw smell will go away. Then, add 4 cups of water. Once the gravy starts boiling, add dried kokum. Cover the pot/kadai with the lid and cook for 7-8 minutes. Then, add salt and mix well. Add the marinated fish pieces into the gravy and gently mix once. Cover and cook until the fish pieces have become soft. It takes about 8-10 minutes. Don’t let the fish become too soft, as they will break into smaller pieces. Turn off the stove and let the Fish Curry rest for a couple of hours. By letting the curry rest for some hours, both the gravy and fish absorb all the flavors and aroma of the masala. Heat the curry before serving with hot rice.
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