Monday, 7 January 2013

Malabar Fish Curry


Any holiday of mine is complete, only when I have learnt some new dish from that place or resort/restaurant.
Half of my vacations are normally culinary journeys...I just love good food....
Malabar Fish curry is another of my favorite fish curries apart from the Mangalorean and Goan fish curries.
The best curry I have tasted was at one of the restaurants @ the Taj Exotica,Goa.
The curry was indeed delicious!!
And I was lucky to have got the opportunity to learn this curry in their very own kitchen.
I made this again today at home and it turned out really yum..!
Serves 3
Ingredients:
Pomfret or any other fish of your choice - 8 slices
Mustard seeds - 1 tsp
Dry red chilly whole - 4
Curry leaves - 1 handful
Onion - 1 - medium - finely chopped
Green chilly - 1 - finely chopped
Ginger - 1 inch - finely chopped
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Sugar - 1/2 tsp
Turmeric powder - 1/2 tsp + 1/2 tsp
lemon juice - 1 tsp
Coconut milk - 1 cup

Method:

Marinate the fish slices with salt and 1/2 tsp turmeric and keep aside for about 15 minutes.
Fry the marinated fish slices in hot oil for about 3-5 minutes, drain and keep aside.
If you do not wish to fry, you could add the marinated pieces directly into the gravy and simmer for about 3-5 minutes till fish is cooked.
Take a heavy bottomed pan, keep on low heat, add oil, then add the mustard seeds, curry leaves and red chillies and allow to crackle. Now add the chopped ginger, green chilly and onions and fry well till onions are almost golden.
Then add the coriander powder, red chilly powder, garam masala and 1/2 tsp turmeric powder and fry for about 30 seconds.
Now add the coconut milk and mix well, add salt, sugar lemon juice and continue to stir and bring to boil on low heat.  Add the fried fish pieces and simmer for about 2 minutes.
If you do not wish to fry, you could add the marinated pieces directly into the gravy and simmer for about 3-5 minutes till fish is cooked.
Serve hot with steaming white rice or red boiled rice.
It tastes great with dosas too.

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