MANGALOREAN FISH CURRY

 MANGALOREAN FISH CURRY

We have become recent fans of Food Lovers TV the Kripal Amanna show and I wanted to try out one of his demonstrated recipes. By a happy co-incidence, we had got some good seer fish from our usual shop. A quick internet search showed us Kripal demonstrating the making of Mangalorean Fish Curry. The decision was made!! 

Though my blog is largely vegetarian I do have some Seafood recipes as my husband and I are very fond of prawns and fish. 

Elsewhere in this blog, you will find recipes for some really yummy dishes such as:-

• Goan Fish Curry 
• Maanji Pulimunchi 
• Sungta Alle Piyava Ghashi (Konkani Style Prawn Curry)

So, this recipe  has been adapted from "Mangalorean Fish Curry"  by Kripal Amanna  of Food Lovers TV. While he has used  a mix of 9 Kashmiri Red Chillies and 6 Gunter Chillies, to suit our spice level, I went in for 9 of our usual Byadgi Red Chillies.

You can make this using different types of fish. We have a distinct preference for pomfret and seer fish so we used seer fish today. Indo Pacific King Mackerel/seer fish/king fish is known as Surmai in Marathi, Anjal in Kannada and Visonu in my mother tongue, Konkani.

I was happy that the dish came out very well. We had this for lunch with hot steamed rice. It was truly delicious. 

Ingredients:- 

• Seer Fish/Anjal/Visonu, 500 gms, cut into fillets
• Water, 400 ml or as required
• Salt, to taste

To Roast and Grind For The Masala:-

• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Peppercorns, 10
• Mustard Seeds, 1/4 tsp
• Fenugreek Seeds, 15
• Carom Seeds, a pinch
• Byadgi Red Chillies, 9
• Turmeric Powder, 1/2 tsp for marination + 1/2 tsp for the masala
• Large Onion, roughly chopped, 1 
• Garlic Cloves, 10
• Ginger, 1/2 " piece
• Tamarind, lime-sized ball
• Fresh Coconut Gratings, 5 tbsp
• Coconut Oil, 1 tsp -to roast the chillies

For the Seasoning:-

• Small-sized Onion, 1
• Curry Leaves, 12-15
• Coconut Oil, 2 tsp 

Method:

Mix together 1/2 tsp of turmeric powder and 1/2 tsp of salt and apply this to the fish fillets evenly on both sides and marinate them in the refrigerator for 30-45 minutes.

Roughly chop the ginger

Roughly chop the large-sized onion -  for the masala 

Finely chop the medium -sized onion - for the seasoning

In a thick-bottomed kadhai , dry roast the spices ( coriander seeds, cumin seeds, peppercorns, carom seeds, fenugreek seeds, mustard seeds) on low/medium heat taking care that they don't get burnt.

Once they give off a good aroma and are roasted, transfer to a plate and allow them to cool.

Add 1 tsp coconut oil to the same kadhai  and roast the Byadgi Red Chillies till they become crisp, switch off the flame and allow them to cool 

In a mixer jar, grind together the roasted spices, roasted chillies, along with coconut gratings, garlic cloves, chopped ginger and onions, tamarind and 1/2 tsp turmeric powder. Add water- little by little -and  grind to get a smooth masala of thick consistency. 

Transfer the ground masala to the kadhai, add water from the mixer jar, to get a curry of thick consistency 

To this add salt to taste and mix well

Switch on the gas and bring the masala to a boil 

Cover and cook on low flame . Check for salt and add if required.

Now one by one add the marinated fish fillets gently into the masala so that they are fully submerged in the curry 

Cover and cook for 3-5 minutes on medium heat till the fish gets cooked

Lastly do the seasoning by heating 2 tsp of coconut oil in a pan, add the finely chopped onions and curry leaves and saute till the onions get browned

Pour this seasoning onto the fish curry 

Switch off the gas and transfer to a serving bowl

Serve the Fish Curry with hot steamed rice