Petitchef

Fish curry for sanaki/mudav/ghol

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
700 g Gol fish cut into cubes


For the masala:

5 peppercorns

4 long red chillies (kumti) (reduce it to 3 red chillies as you need to fry 1 green chilly as part of the 'shindaap')

3 teaspoons coriander

1 heaped teaspoon jeera

1/2 teaspoon mustard

1/4 teaspoon turmeric

1 medium size onion roughly chopped

3/4th cup grated coconut

1 tbsp chopped coriander

salt to taste

1 teaspoon vinegar

For the Shindhaap (Ingredients to be fried before adding the masala)

1 small onion sliced

1 green chillie

1/2 inch ginger chopped fine

4-5 cloves of garlic chopped

oil

Preparation

  • Clean the fish in some turmeric and salt water and set aside in a colander so that the water drains off - this helps in removing the fishy smell in the gravy.
  • Grind all the ingredients for the masala (except the salt and vinegar) to a fine paste.
  • Heat oil and fry the onion till golden. Add the green chillie and fry till transparent. Add the ginger and garlic and fry lightly - do not allow it to brown.
  • Add the ground masala and fry on slow flame till oil leaves the sides. Add upto 1 1/2 cups of water.
  • Leave the gravy a little thick - once the fish is added it will leave its own water (and some more if the fish has not been thawed completely if it was frozen).
  • Bring the gravy to a boil and add the salt and vinegar. Check the taste. Let it boil for 1 minute before you add the fish pieces gently.
  • When all the fish has been added to the pan, gently cover each piece with the gravy and give the pan a shake (twirl it a bit) so that the gravy has covered the fish well.
  • Cover and leave the fish to cook on medium flame - you will notice the gravy bubbling up. Cook for about 2 minutes - not too long as fish cooks fast and you dont want it crumbling.
  • The fish will continue to cook in the heat of the pan even after it has been taken off the stove.
  • Turn off the flame. Garnish with chopped coriander leaves and allow the curry to sit for a while.
  • Serve hot with boiled or white rice.





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