Today's Recipe is a traditional Mangalorean Fish curry
vote now
made with Pomfret fish and cooked in a tangy coconut gravy. Generally Mackerel fish is used
in this recipe, but Pomfret is the best substitute . Mangalorean cuisines are well known for their distinct flavor. In general, Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though for the non vegetarians, fish is also a regular meal.
This is a simple yet savory recipe prepared under 30 minutes
Ingredients:
2 medium sized pomfret
2 cups grated coconut
8 to 10 red chillies ( byadgi chillies ,preferable)
2 medium sized onions , finely chopped
1" piece of fresh ginger , peeled and grated
2 green chillies ,sliced lengthwise
1 marble sized tamarind , (make sure there?s no fibers and seeds within)
Salt, to taste
1 Tsp coconut oil ( can use vegetable / canola oil, but coconut oil adds more flavor to your dish )
2 cups grated coconut
8 to 10 red chillies ( byadgi chillies ,preferable)
2 medium sized onions , finely chopped
1" piece of fresh ginger , peeled and grated
2 green chillies ,sliced lengthwise
1 marble sized tamarind , (make sure there?s no fibers and seeds within)
Salt, to taste
1 Tsp coconut oil ( can use vegetable / canola oil, but coconut oil adds more flavor to your dish )
Preparation :
Wash the fish thoroughly and cut into half . Keep aside .
Soak tamarind in water for about 10 -15 minutes , remove the pulp and keep aside.
Make a smooth paste of coconut, red chillies and tamarind in a blender . Keep aside.
In a deep skillet, add the onions , ginger, red paste ( made of coconut, red chilies, and tamarind ) , green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat. If you want to get a nice consistency of the gravy, add more water.
Now add fish , cover and cook for another 5 to 6 minutes on low flame , or until the fish is fully cooked and you get a thick consistency of the gravy.
Just before switching off, add 1 tsp coconut oil and let cook for another minute . Do not stir the gravy once the fish is fully cooked , else the fish will break in pieces.
Serve hot with rice.
Soak tamarind in water for about 10 -15 minutes , remove the pulp and keep aside.
Make a smooth paste of coconut, red chillies and tamarind in a blender . Keep aside.
In a deep skillet, add the onions , ginger, red paste ( made of coconut, red chilies, and tamarind ) , green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat. If you want to get a nice consistency of the gravy, add more water.
Now add fish , cover and cook for another 5 to 6 minutes on low flame , or until the fish is fully cooked and you get a thick consistency of the gravy.
Just before switching off, add 1 tsp coconut oil and let cook for another minute . Do not stir the gravy once the fish is fully cooked , else the fish will break in pieces.
Serve hot with rice.
Only Fish Recipes
Comments
Rate this recipe:
There are no comments!
