Mangalorean Fish Curry - Dimple

Recipe by Dimple Saldanha

Ingredients:
4 slices of fish (basa steak/king fish)
1 green chilly
1-2 tsp vinegar
½ onion (sliced)
oil for frying

For the masala paste

¼ tsp turmeric powder

1 marble size tamarind/ 1 tsp tamarind paste

Dry roast:
6-7 long dry byadgi chillies
5 peppercorns
2 cloves
½ inch cinnamon stick
1 pod cardamom

½ tsp cumin seeds
½ tsp mustard seeds

Fry in oil before grinding:
½ inch ginger
6 pods of garlic
1 medium size onion (sliced)
3 tbsp grated coconut (desiccated)


Steps:

1. Wash and drain the fish in a colander. Set aside.
2. Soak the tamarind in a bowl of hot water. 
3. In a pan, dry roast long red chillies, peppercorns, cloves, cinnamon stick, cardamom, mustard and cumin seeds together. Transfer to a mixie jar and powder it. 
4. Meanwhile, add desiccated coconut to the same pan and dry roast. Add to the mixie jar with powdered spices.
5. Then heat 1 tbsp oil in the pan. Add garlic and onion, fry till onions turn translucent. Add to the mixie jar along with ginger and tamarind water. Blend till it becomes a smooth paste.
6. In a vessel, heat oil and fry a sliced onion till it turns golden brown.
7. Add the green chilli and fry for a minute.
8. Add in the ground masala paste and fry on low flame till the oil leaves the sides of the vessel. Rinse the jar with clean water and reserve.
9. Add vinegar to the curry and bring it a boil.
10. Add the reserved masala water and salt.  
11. Bring the curry to a boil, then carefully add the fish pieces. Cook covered on medium flame for 2-3 minutes till the fish is cooked.
12. Turn off the flame.
13. ENJOY!