Thursday, January 27, 2011

Geeta Baliga | Amchi Food | Sear Fish curry

Another mouth watering sea food delicacy from Geeta Pachhi. Let's straight away dive into the recipe without further ado...

Sear / King fish - 1/2 k.g (6 to 7 small pieces)
Grated coconut - 1 cup 
Chilli powder -2 tbspn * 
Green chillies - 3, slit
Onion - 1, chopped 
Ginger - 1" piece, chopped
Salt to taste
Tamarind  - 1 small marble size ball
Coconut Oil - 1 tbsp

1. Wash fish thoroughly in water 
2. Apply  some of the chopped onion, chopped ginger and salt to the fish pieces.
3. Grind coconut with chillipowder and tamarind to a fine paste.
4. Remove from the grinder and add rest of the chopped onion and ginger to it and simmer for 5 minutes.
5. Add water according to ur consistency and salt to taste.
6. Add fish pieces in the gravy and simmer for a few secs . 
7. Add coconut oil top after removing from flame.

1. Instead of tamarind, add 2-3  Kokum (Garcinia Indica) while simmering the masala.
2. Chilli powder is mentioned as 2 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, 1 tbsp would be sufficient.
3. Fish curry can be made with Teppal (Sichuan Pepper) also. In that case, onion and ginger must be omitted. Instead 12 to 13 Teppals should be added when you are about to remove the masala paste from the grinder. Simmer this Teppal masala fro some time with sufficient water and then add fish. cook till the fish is cooked. Drizzle coconut oil on top after removing from flame. 
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