Recipe by Chrysl Castelino
Ingredients:
600 gms fish (King fish/pomfret/sea bass/hammour)
For the masala paste:
1 large cup of freshly grated coconut
 |
| Ground masala paste |
4 dry red chillies (byadgi)
2 dry round chillies/motwi mirsaang
1 tbsp coriander seeds
1 tsp jeera
1/2 tsp whole peppercorns
1 marble sized ball of tamarind
1 tsp turmeric/haldi powder
1 medium onion(roughly chopped)
5-6 cloves garlic
To add when boiling the gravy
1/2" ginger (finely chopped)
1 green chilli (slit in half)
salt to taste
1 tbsp vinegar (optional)
For tempering
1/2 onion (finely chopped)
2-3 tbsp coconut oil /sunflower oil
Steps:
- Clean and wash the fish well in salt water.
- Grind all the ingredients for the masala along with some water into a smooth fine paste.
- Empty the ground paste into a vessel (preferably an earthen pot), add half a cup of water and bring to a boil.
- Add the chopped ginger, green chilli and salt to taste.
- Add the fish and simmer on low flame till the fish has cooked.
- In pan heat oil and fry the chopped onions till golden brown.
- Add the tempering to the gravy.
- Check for seasoning and add vinegar.
- Serve hot with rice and some vegetable sukka.
- ENJOY!
