In life, you come across someone who touches you with their kind gesture. Ms. Sonali Kale (a fan), who has been following me on Facebook, took me by surprise in December 2016 by messaging me her grandmother's recipes. I was amazed and always wanted to meet her. Last month (December 2017), when we were in Goa, India, she invited us over to her house. John and I decided to spare some few minutes from our busy schedule to visit her. She was beautiful inside and out, even taking care of two underprivileged kids (boy and girl), while their mother worked at a construction site. As soon as we arrived, she served us lunch. One of the dish was this delicious green kingfish curry. After our meal, I was busy sitting inside the house with Sonali and writing the recipes of the various dishes, while John spent time with the kids in the front porch. He saw a Christmas tree lying on the floor and put it together, bringing a smile to the kids faces, leaving me and Sonali lost for words. The visit was definitely satisfying and memorable.
A quick and easy coconut-based curry with no oil that can be flavoured with any firm-fleshed fish including prawns. Tamarind in the ground paste contributes to the sourness that balances the overall taste. The consistency of the curry adjusted with water, simmered with fish, green chillies and salt. Served with rice, this dish is a visual, aromatic and delectable treat. Mildly spiced and enjoyable by children too.
A quick and easy coconut-based curry with no oil that can be flavoured with any firm-fleshed fish including prawns. Tamarind in the ground paste contributes to the sourness that balances the overall taste. The consistency of the curry adjusted with water, simmered with fish, green chillies and salt. Served with rice, this dish is a visual, aromatic and delectable treat. Mildly spiced and enjoyable by children too.
Green Fish Curry
(Serves 6 to 8)
Ingredients:
750 grams firm-fleshed fish (cut into pieces) or 400 gms shrimps (peeled and deveined)
2 green chillies (slit)
salt
Grind to a fine paste (with very little water)
1/2 cup fresh grated coconut
1 cup fresh coriander leaves
4 long green chillies
4 large cloves of garlic
1/2-inch piece of ginger
1/4 teaspoon turmeric powder
1 tablespoon coriander seeds
1 large onion (cut into chunks)
a small ball of tamarind
Method:
Clean, cut fish into pieces, wash and season with salt.
Transfer ground paste in a pan. Rinse the blender used for grinding with 1 cup water. Adjust the consistency of the gravy with addition of water.
On medium heat, let gravy comes to a nice boil, add the fish and salt. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes.
Serve fish curry with steaming hot rice.
Note:
(Serves 6 to 8)
Ingredients:
750 grams firm-fleshed fish (cut into pieces) or 400 gms shrimps (peeled and deveined)
2 green chillies (slit)
salt
Grind to a fine paste (with very little water)
1/2 cup fresh grated coconut
1 cup fresh coriander leaves
4 long green chillies
4 large cloves of garlic
1/2-inch piece of ginger
1/4 teaspoon turmeric powder
1 tablespoon coriander seeds
1 large onion (cut into chunks)
a small ball of tamarind
Method:
Clean, cut fish into pieces, wash and season with salt.
Transfer ground paste in a pan. Rinse the blender used for grinding with 1 cup water. Adjust the consistency of the gravy with addition of water.
On medium heat, let gravy comes to a nice boil, add the fish and salt. Simmer, cover pan leaving the lid slightly ajar and let fish cook for three to four minutes.
Serve fish curry with steaming hot rice.
Note:
- To enhance gravy, add 1/4 piece of bouillon cube (maggi stock cube) and a pinch of sugar.
- Recipe credit: Ms. Sonali Kale.
