Remembered my late mother on the day she was born 19th May and prepared her much loved fish curry. An easy watery-based one prepared with extra green chillies and few spice powders. The heat from the chillies is perfectly balanced with the addition of tomato and tamarind water. Flavoured with fish, this curry is so amazing and delicious with rice.
I have used salmon but this curry tastes awesome with pomfrets, butter fish (sumdoyeo), kingfish, bombay ducks, smelts, sardines or any firm-fleshed fish. The fresher the fish, better the taste of the gravy. Dried salted fish can also be used but ensure to soak them in some water for sometime to remove excess saltiness and grit. Fish can be replaced with fresh or salted pork. Made with fish or pork, solantulem is just delectable. Quick, easy to make and very tasty too.
When selecting fish, check the gills for freshness which should be bright red. The eyes should be clear, not cloudy or sunken. Skin should be clean, glistening and the fish firm to the touch. A swollen or shrivelled belly indicates that the fish is not fresh. It should smell like the ocean and not fishy. Always buy fish from a reputable market or vendor.
I have used salmon but this curry tastes awesome with pomfrets, butter fish (sumdoyeo), kingfish, bombay ducks, smelts, sardines or any firm-fleshed fish. The fresher the fish, better the taste of the gravy. Dried salted fish can also be used but ensure to soak them in some water for sometime to remove excess saltiness and grit. Fish can be replaced with fresh or salted pork. Made with fish or pork, solantulem is just delectable. Quick, easy to make and very tasty too.
When selecting fish, check the gills for freshness which should be bright red. The eyes should be clear, not cloudy or sunken. Skin should be clean, glistening and the fish firm to the touch. A swollen or shrivelled belly indicates that the fish is not fresh. It should smell like the ocean and not fishy. Always buy fish from a reputable market or vendor.
Fish Solantulem or Coddov
(Serves 8)
Ingredients:
750 gms or 1.65 lbs fish (cleaned and cut into pieces)
1 onion (chopped)
1 tomato (chopped)
6 long green chillies (cut into rounds)
1 teaspoon cumin powder
1 teaspoon pepper powder
1 teaspoon turmeric powder
4 large cloves of garlic (finely chopped)
handful coriander leaves (chopped)
2 cups tamarind water
2 tablespoons oil
1/2 bouillon cube
a pinch of sugar
salt
Method:
Wash fish pieces and season with salt. When using sardines or smelts, keep them whole.
Heat oil in a pan and saute onion along with garlic. When the onion is translucent, add the green chillies and tomato.
Once the tomato is pulpy, stir in the three spice powders followed by the 2 cups of tamarind water. When the curry comes to a boil, add the fish, bouillon cube and sugar. Simmer on low heat for 2 to 3 minutes till fish is cooked through. Check for seasoning and add salt. Garnish with coriander leaves.
Serve fish solantulem with steaming hot rice.
Note:
(Serves 8)
Ingredients:
750 gms or 1.65 lbs fish (cleaned and cut into pieces)
1 onion (chopped)
1 tomato (chopped)
6 long green chillies (cut into rounds)
1 teaspoon cumin powder
1 teaspoon pepper powder
1 teaspoon turmeric powder
4 large cloves of garlic (finely chopped)
handful coriander leaves (chopped)
2 cups tamarind water
2 tablespoons oil
1/2 bouillon cube
a pinch of sugar
salt
Method:
Wash fish pieces and season with salt. When using sardines or smelts, keep them whole.
Heat oil in a pan and saute onion along with garlic. When the onion is translucent, add the green chillies and tomato.
Once the tomato is pulpy, stir in the three spice powders followed by the 2 cups of tamarind water. When the curry comes to a boil, add the fish, bouillon cube and sugar. Simmer on low heat for 2 to 3 minutes till fish is cooked through. Check for seasoning and add salt. Garnish with coriander leaves.
Serve fish solantulem with steaming hot rice.
Note:
- The solantulem was absolutely delicious and perfectly balanced in taste. If green chillies are too hot and gravy a bit spicy, add a dash of vinegar.
- This gravy has a greenish yellowish tint.
- Replace fish with pork for yummy pork solantulem or jeerem meerem. Also, known as amsol.
- For dried fish solantulem or amsol - wash 8 dried salted mackerels well with water, remove the fins and any black innards. Soak in warm water for 30 minutes to get rid of any excess salt and hydrate them. Prepare gravy as above by substituting tomato with 5 dried kokum petals. Include 4 small red chillies with the fresh green ones. When the curry comes to a boil, add the mackerels after discarding the water and rinsing them well. Simmer on low heat until the fish is cooked through. Check for seasoning and add salt, if needed. Salted mackerels can be replaced with other dried fish of your choice.
