Saturday, March 28, 2009

Fish In coconut gravy

This is inspired by Goanese and Kerela style of cooking fish.As you know the coast is synonymous with abundance of coconuts the locals all over the coast of India use coconut to add a zing to their fish dishes.For all you fish lovers there are a few essentials you can't do without while cooking fish ...carrom seeds(ajwain,vamu)which when added to fried fish makes it absolutely delicious, and there is coconut,mustard paste(sarson,rai,avalu) and cumin powder(zeera).Sea food is absolutely healthy,so go ahead and indulge in your seafood cravings.

1 kg-Thick slices of fish(surmai,vanjaram,kingfish)
2 cups freshly grated coconut
2 tbs vinegar
1/2 lemon
1/2 tbs turmeric powder
2 tsp chilli powder
2 green chillies
3 tbs oil
1 tbs dhanya powder
1 tsp cumin powder
a pinch of fenugreek seeds
3 tomatoes finely chopped
4 onions finely chopped
a few curry leaves
coriander leaves for garnish
salt to suit your taste
2 tbs ginger garlic paste
1/2 tsp garam masala

Method: Clean fish and marinate in vinegar,lemon juice ,turmeric and chilli powder with some salt in a non metallic bowl.Grind coconut with green chillies and also blend tomatoes into a paste.Heat oil and fry onions till golden brown add the curry leaves,ginger-garlic paste and the coconut paste along with tomatoes, coriander powder, garam masala and let it cook for a few minutes.Add the fish gently, don't stir as fish may break. Now, add cumin and pounded fenugreek powder.As water seeps out of the fish you may not need any more but if the curry appears dry you can add half a cup of water.Let it simmer gently till the fish is cooked and oil separates and the curry reddens and thickens, add any more salt if required.Garnish with coriander leaves and serve with rice or roti.

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