Mangalorean Fish Curry

This is my Mum's Fish Curry recipe. I must tell you, she makes the best Fish Curry in town. After a few attempts I can now say that mine is somewhere close. 😄

This recipe is a traditional Mangalorean Catholic style Fish Curry. It has a light yellow colour, mild on the spice and is creamy in texture. I have made this curry the traditional way in an Earthen Pot or KUNDLE as we call it in Konani. Cooking in an Earthen Pot gives the curry a unique flavor.

Use this recipe for meaty fish such as King Fish, Pomfret, Sea Bass or Hamour. I have used Pomfret.

INGREDIENTS

600 gms Fish 

For The Masala Paste 

1 Large Cup of Freshly Grated Coconut

4 Dry Red Chillies (Byadgi)

2 Dry Round Chillies (Boriya)

1 tbs Corriander Seeds

1tsp Jeera

1/2 tsp Whole Peppercorns

1 Marble Sized Ball of Tamarind

1 tsp Haldi Powder

1 Medium Onion, Roughly Chopped

5-6 Cloves of Garlic

To Add When Boiling The Gravy

 1/2" Ginger, Finely Chopped

1 Green Chilly, Slit in Half

Salt to taste

1 tbs Vinegar (Optional)

For Tempering

1/2 An Onion, Finely Chopped

2-3 tbs Coconut Oil / Sunflower Oil

The Ground Masala Paste

METHOD

• Clean and wash the fish well in Salt water.
• Grind all the ingredients for the masala along with some water into a smooth fine paste.
• Empty the ground paste into a vessel, add half a cup of water and bring to a boil.
• Add the chopped ginger, green chilly and salt to taste.
• Add the fish and simmer on low flame till the fish has cooked.
• In pan heat oil and fry the chopped onions till golden brown.
• Add the tempering to the gravy.
• Check for seasoning and add the vinegar.
• Serve hot with rice and some vegetable sukka.