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Malvani Style Fish Curry
*Ingredients :*
500 grams fish fillets, oil, garlic cloves, green chilies, curry leaves, ginger-garlic paste, kokum, salt to taste
*Ingredients for wet paste:*
4-5 dried red byadgi chillies
4-5 dried red kashmiri chillies
1 teaspoon coriander seeds
4-5 cloves garlic
1 teaspoon turmeric powder
Chopped onions (about ½ medium onion),
1⁄2 coconut, grated
*Method*
1. In a bowl, soak dried Byadgi chillies, dried Kashmiri chillies and coriander seeds for 15 minutes in enough water to cover. Drain.
2. Place soaked spices in a wet grinder or blender and add garlic, onion, coconut, turmeric, and about 2-3 tablespoon water. Grind to a fine paste. Reserve.
3. Place a kadhai and add oil. Once the oil is hot, slide in garlic, green chilies, curry leaves, ginger-garlic paste and saute till golden brown.
4. Then add reserved wet paste. Stir well, ensuring that the paste / masala does not catch the bottom of the pan. Cook for about 2-3 minutes then add water according to your preference, taking thickness into consideration. Stir and allow to simmer for a couple of minutes.
5. Now add kokum. Cook curry on medium heat for about 6-7 minutes.
6. Sprinkle in salt, stir, then lastly add fish to the curry. Cook and stirring gently, till the fish is cooked through, about 8-10 minutes.
Serve hot with steamed rice.
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