Have been wanting to try something different and chanced upon this recipe. Though it has a number of steps compared to the usual ones, it was worth it. Also, its flavor profile is quite different from the regular fish curry that I make.
This curry uses both coconut paste and coconut milk, also cumin seeds and tamarind pulp which I rarely use in a fish curry. Honestly, I was a bit skeptical about how it will turn up, but all's well that ends well ;)
This curry has a rich gravy and goes well with plain rice/pulao/roti etc;
Hope you get to try it soon.
Here is the recipe…
- 500 gms Cleaned fish (measured after cleaning)
- 6 Small/pearl onions (big size) (sliced)
- 2 medium Onion (sliced)
- 1/4 cup Grated coconut
- Small size 8-10 gms Tamarind (soaked in 1.5 tbsp hot water)
- 3 Green chilli (slit legthwise)
- 5-6 Garlic
- 1/2 tsp Whole black pepper
- 1/4 tsp Cumin seeds
- 1/4 tsp fenugreek seeds
- 1 small Tomato (chopped)
- 1 tbsp Kashmiri chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 cup Thick coconut milk
- 1.5 – 2 tbsp Coconut oil
- Heat 2 tsp oil in a small and wide pan. Add grated coconut and sliced small/pearl onion. Cook till onion becomes soft, around 5-6 mins on low flame. Remove from fire and let cool for 10 mins. Add 1/4 cup water to this and grind to a smooth paste.
- Crush together green chilli, garlic, whole black pepper and cumin seeds in mortar and pestle or pulse in the mixer a couple of times, till you get a coarse paste.
- Heat the rest of the oil in a claypot (if using) or a wide and deep pan. Add sliced onion and cook till it caramelises.
- Add kashmiri chilli, coriander and turmeric powder. Mix well and cook till the raw smell goes and oil starts appearing, around 3-4 mins on low flame.
- Add coconut paste and add 1-2 tbsp water (rinse the mixie and use that water). Mix well. Cook for 5 mins on low flame.
- Add crushed spices and cook till the raw smell goes , around 3-4 mins.
- Add chopped tomato and tamarind pulp. Cook till tomato softens. Add 1 cup water to this and bring it to boil.
- Add fish pieces and bring the gravy to boil, rotate the chatti/pan to make sure the pieces are coated well with the masala. Reduce flame to lowest. Cover and cook till fish is done, around 20 – 25 mins.
- Add thick coconut milk gradually, rotate the chatti/pan to mix it and cook on lowest flame for 4-5 mins. add curry leaves and remove from fire.
- Let the curry rest for 25 – 30 mins, for the flavor to settle in.
- Serve with plain rice, Pulao or roti.