Konkani's mainly use two methods to prepare fish curry: one is with Sichuan Pepper (Tepal), and the other is with onion and ginger. Apart from adding white pomfret you can also add variation by replacing white pomfret with Kane (lady fish), crab, and even prawns. This dish is also known as Alla Piyav Gashi in the South Karnataka. You can cook in an earthen pot to get a more authentic taste.
Preparation time: 20 minutes
Cooking time: 20 minutes
600gms white pomfret cleaned and cut in thin pieces (you can also use black pomfret, crab, prawns);
3 tsp. Coconut oil (you can use vegetable oil as well);
2 tsp. Coriander seeds;
1 tsp. fenugreek seeds;
6 whole dry red chillies;
1 cup Coconut grated;
A pinch of turmeric powder;
1 inch ball Tamarind;
1 finely chopped Onion;
1 inch finely chopped Ginger;
2 green chillies, slit from the centre;
2-3 dry kokum/sol;
Salt as per taste.
How to cook?
Wash the fish carefully, apply salt and set it aside.
Ina small pan add 1 tsp. coconut oil, coriander seeds, pinch of fenugreek seeds and whole red chillies. Saute it well for 2-3 minutes.
Add this mixture in blender. Add grated coconut along with pinch of turmeric powder, tamarind. Blend it in a fine paste.
Now in a bigger pan or kadai heat 2 tsp. of coconut oil and add onion, ginger and saute it till it turns pink. Add pinch of fenugreek seeds, green chillies and saute it.
Add coconut paste and saute it for about 4-5 minutes. Add 2-3 cups of water and mix it well.
Now add kokum/sol to add sourness.
Add fish and let the curry come to a good boil.
Add salt as per taste. Since fish takes less time to cook boil the mixture for about 5 minutes. Do not overcook it.
Serve hot with chapatti or steamed rice.
Tried this recipe?
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