Monday, March 23, 2009

Fish Curry - Coconut Gravy

I made fish curry and fish fry over the weekend. Ofcorse, had a long long chat with mom about the method and the ingredients and then finally made it.


1 medium size Mackerel or Black Pomfret (usually would get around 7 to 8 medium size pieces)
2 teaspoons salt + 2 teaspoons turmeric powder - to marinate the fish.
1 cup shredded coconut (fresh)
3 teaspoons coriander seeds
10 to 12 dried red chillies (I used Byadgi mirchi)
6 to 7  cloves garlic
1/2 cup finely chopped onions
2 teaspoons of coconut oil (you can use corn oil, peanut oil, olive oil, vegetable oil too)
2 teaspoons tamarind paste
salt to taste
2 to 3 kokums (optional)

to know more about kokum visit -


Clean the fish and apply salt and turmeric powder to it and let it marinate for about half an hour. 
In a blender - mix the coconut, chillis, garlic, corinader seeds and tamarind paste. Mix it well to make a fine paste - add just enough water to get a thick gravy consistency. The coconut must be very finely processed.
In a karahi - add the coconut oil. When it gets hot add the onions and fry till they are transparent. Then add the ground gravy paste and stir and mix well. Cover the karahi and let the mixture come to a boil. Now add the marinated fish pieces one by one very slowly. Cover and let it cook for 10 to 15 minutes. Check if fish is cooked. Be very careful when you stir/mix now - as the fish is very delicate after its cooked. Add the kokum and salt if needed - remember, the fish was marinated in salt and turmeric. 
Serve with plain white rice.

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