Mangalore Style Fish Curry
My mother in law being from Mangalore is an excellent cook when it comes to making seafood dishes. And this was the first curry i had made ...
http://tanyasrecipez.blogspot.com/2013/08/mangalore-style-fish-curry.html
My mother in law being from Mangalore is an excellent cook when it comes to making seafood dishes. And this was the first curry i had made by her. I just loved it and i tried once i got back home. I loved it hope you also like it. Feel free to adjust the spices according to your taste.
Ingredients
Fish – 1 kg (I used silver fish)
Onion – 1 medium – chopped
Ginger garlic paste – 1 tsp
Dry red chillies – 7-8
Curry leaves – 10-12 sprigs having large sized leaves
Coriander seeds – 1 ½ tbsp
Cumin seeds – 1 tsp
Tamarind pulp – 1 tsp
Turmeric Powder – ½ tsp
Coconut milk – of one and half large coconuts.
Oil – 3 tbsp
Salt
Coriander leaves for garnishing
Method
For Red Masala paste
Take a pan and heat 1 tbsp oil. Add dry red chillies, curry leaves (except one sprig), coriander seeds, and cumin seeds and fry them well till you get the aroma of the spices. Now grind this along with ginger garlic paste and tamarind into a fine paste. Add water if needed.
For making the Fish curry
Take a pan and heat 2 tbsp oil. Add one sprig of curry leaves and let it splutter. Add onion and saute it till golden brown. Now add the red masala paste and fry it well till the oil separates. Add coconut milk and it come to a boil.Add salt and check for seasoning. Now lower the flame and cook till you see the oil on top and curry gets to your desired consistency. Now add fish and cook for another 5 mins or till done. Fish cooks very fast and usually 5 mins would be enough. Garnish it with coriander leaves
My Notes
ü The amount of oil, salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.
ü I have used silver fish here. You can use other type of fish also.
Fish – 1 kg (I used silver fish)
Onion – 1 medium – chopped
Ginger garlic paste – 1 tsp
Dry red chillies – 7-8
Curry leaves – 10-12 sprigs having large sized leaves
Coriander seeds – 1 ½ tbsp
Cumin seeds – 1 tsp
Tamarind pulp – 1 tsp
Turmeric Powder – ½ tsp
Coconut milk – of one and half large coconuts.
Oil – 3 tbsp
Salt
Coriander leaves for garnishing
Method
For Red Masala paste
Take a pan and heat 1 tbsp oil. Add dry red chillies, curry leaves (except one sprig), coriander seeds, and cumin seeds and fry them well till you get the aroma of the spices. Now grind this along with ginger garlic paste and tamarind into a fine paste. Add water if needed.
For making the Fish curry
Take a pan and heat 2 tbsp oil. Add one sprig of curry leaves and let it splutter. Add onion and saute it till golden brown. Now add the red masala paste and fry it well till the oil separates. Add coconut milk and it come to a boil.Add salt and check for seasoning. Now lower the flame and cook till you see the oil on top and curry gets to your desired consistency. Now add fish and cook for another 5 mins or till done. Fish cooks very fast and usually 5 mins would be enough. Garnish it with coriander leaves
My Notes
ü The amount of oil, salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.
ü I have used silver fish here. You can use other type of fish also.
