Recipe by Ivan Pereira
Ingredients:
1 kg fish (lepo, thato or wagole)
salt to taste
vinegar to taste
For grinding:
2 medium onions
4 cloves garlic
20 peppercorns
2 tbsp jeera
1 tbsp coriander seeds
1 1/2 tsp turmeric powder
10 medium size byadgi chillies
5 small red chillies (motwi mirsang)
2 marble size tamarind or 1 1/2 tsp tamarind paste
For seasoning:
8 small cloves garlic with skin
3 tsp oil
Steps:
- Powder the jeera, coriander, peppercorns and red long and short chillies first.
- Then grind the powdered spices with the garlic, tamarind, turmeric, onions, garlic in to a fine paste with 1 - 1 1/2 cup of water.
- In a vessel, heat oil/ghee. Add garlic. Once it browns.
- Add the ground masala and bring to a boil.
- Add the fish, salt and vinegar and let it cook. Adjust the gravy consistency with hot water if required.
- ENJOY!
Notes:
- To adjust spice levels in the curry, take a bit of curry and mix chilli powder with the curry and then add it back to the curry.