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:-
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.
- Seer Fish/Anjal/Visonu, 500 gms, cut into fillets
- Water, 400 ml or as required
- Salt, to taste
- 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
- Small-sized Onion, 1
- Curry Leaves, 12-15
- Coconut Oil, 2 tsp