Mangalore food have their seaside charm. Simple ingredients, fresh fish, coconut and you have a lip-smacking curry. This curry serves as a base for any fish of your choice. Fresh water fish taste delicious in my opinion. But hey, saltwater fish are just as good. Pomfret, Cat fish, Seer, Mackerel, the list is endless.
Living in the US, and Costco being a source for our seafood, we stick to Salmon, Tilapia and Shrimp. In this curry, I have used skinless, boneless Salmon fillet. I think salmon with skin would be better though. Fish curries and steamed rice always go hand in hand. You may also try a side of steamed vegetables or quinoa instead.
Serves 4
Ingredients:
- 6-8 fish fillets ( I have used Salmon, boneless and skinless)
- 2 Tbsp vegetable or olive oil
- 1/2 tsp cumin/jeera
- A sprig of curry leaves
- 1/2 tsp ginger, finely chopped
- 1/2 tsp hot green chilies, finely chopped
- 1 cup white/red onions, diced
- 1 tsp coriander powder
- 1 tsp tamarind paste
- 1/4 tsp turmeric
- Salt to taste
For the masala
- 1/2 tsp fenugreek seeds/methi
- 1/2 tsp pepper seeds
- 1/2 tsp cumin seeds
- 4-8 dry red chilies (Byadgi/Guntur or Kashmiri)
- 4 garlic cloves
- 1 cup fresh coconut or coconut cream
Directions:
- To make the masala paste, dry roast fenugreek, pepper, cumin and dry chilies until aromatic.
- Add it to a blender along with coconut and garlic cloves. Add a little water and make a paste. Set aside.
- In a wide skillet/pan on medium heat add oil. When hot, add cumin, curry leaves, ginger, green chilies, and onion. Sauté until aromatic.
- To this add coriander and turmeric powder, tamarind paste and salt; combine.
- Pour in masala paste and 2 cups warm water. Bring to a boil.
- Place fish fillet in the curry watching not to overlap each other.
- Turn down heat to a simmer; cover and let cook for 10 minutes. Turn off heat and let sit for another 10 minutes.
- Serve with hot rice, veggies or quinoa.
