Fish curry for sanaki/mudav/ghol

Ingredients

• 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

You may like

Easy and quick baked cod fish

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.