When I was working at Tata Steel in Mumbai, my favourite restaurant in the Fort area was Apoorva, specializing in Mangalorean cuisine. Thinking of the dishes they serve makes me salivate and whenever we are in Mumbai, our trip is never complete without a bite at Apoorva. Fortunately, some of my colleagues were Hindu Mangaloreans too. One of them Vinaya Bangera was my close friend and we have stayed connected throughout the years. Her late mother, an amazing cook, use to prepare this delicious fish curry, which goes well with rice.
What makes their curry different from the Goan one is the addition of fenugreek seeds (methi), ajwain, peppercorns and mustard seeds in the spice paste. These ingredients along with dried red chillies are first dry roasted and then ground with coconut, onion, garlic and ginger. They impart a unique and distinct flavour, delectable to the palate. The curry is definitely memorable, leaving you craving for more.
This coconut-based curry can be prepared by using a variety of fresh fish like kingfish, pomfrets, mackerels or prawns. Mangaloreans usually dry roast the above ingredients, grind them to a powder and store in a glass container so that whenever they want to prepare this fish curry in a jiffy, the mixed powder can be readily included with the wet ingredients and be ground to a paste. A brilliant way and easy solution cutting down on prep time.
What makes their curry different from the Goan one is the addition of fenugreek seeds (methi), ajwain, peppercorns and mustard seeds in the spice paste. These ingredients along with dried red chillies are first dry roasted and then ground with coconut, onion, garlic and ginger. They impart a unique and distinct flavour, delectable to the palate. The curry is definitely memorable, leaving you craving for more.
This coconut-based curry can be prepared by using a variety of fresh fish like kingfish, pomfrets, mackerels or prawns. Mangaloreans usually dry roast the above ingredients, grind them to a powder and store in a glass container so that whenever they want to prepare this fish curry in a jiffy, the mixed powder can be readily included with the wet ingredients and be ground to a paste. A brilliant way and easy solution cutting down on prep time.
Mangalorean Fish Curry
(Serves 6)
Ingredients:
600 grams kingfish
1 cup tamarind water
1/2 cup water
2 green chillies (slit)
1 sprig curry leaves
2 tablespoons oil
salt
Dry roast and grind to a fine paste with 2 cups water
1 tablespoon coriander seeds
10 whole black peppercorns
1/2 teaspoon mustard seeds
8 fenugreek seeds (methi)
1/2 teaspoon carom seeds (ajwain)
1 teaspoon cumin seeds
4 dried red Kashmiri chillies
4 byadgi chillies
2 guntur chillies
Do not roast but grind with above ingredients to a fine paste
1/2 teaspoon turmeric powder
4 large cloves of garlic
1/2" ginger
1 1/2 cups fresh grated coconut
1 small onion (chopped into chunks)
Method:
Clean, cut fish into pieces, wash and season with salt.
Heat oil in a pan, add curry leaves and green chillies. When fragrant, fry the ground paste well. Stir in tamarind water and 1/2 cup water after running it in the blender jar used for grinding.
Once the gravy comes to a boil, gently include the fish. Cover and cook for 2 to 3 minutes until fish cooked through. Check for seasoning and add salt.
Serve fish curry with steaming hot rice.
Note:
(Serves 6)
Ingredients:
600 grams kingfish
1 cup tamarind water
1/2 cup water
2 green chillies (slit)
1 sprig curry leaves
2 tablespoons oil
salt
Dry roast and grind to a fine paste with 2 cups water
1 tablespoon coriander seeds
10 whole black peppercorns
1/2 teaspoon mustard seeds
8 fenugreek seeds (methi)
1/2 teaspoon carom seeds (ajwain)
1 teaspoon cumin seeds
4 dried red Kashmiri chillies
4 byadgi chillies
2 guntur chillies
Do not roast but grind with above ingredients to a fine paste
1/2 teaspoon turmeric powder
4 large cloves of garlic
1/2" ginger
1 1/2 cups fresh grated coconut
1 small onion (chopped into chunks)
Method:
Clean, cut fish into pieces, wash and season with salt.
Heat oil in a pan, add curry leaves and green chillies. When fragrant, fry the ground paste well. Stir in tamarind water and 1/2 cup water after running it in the blender jar used for grinding.
Once the gravy comes to a boil, gently include the fish. Cover and cook for 2 to 3 minutes until fish cooked through. Check for seasoning and add salt.
Serve fish curry with steaming hot rice.
Note:
- Coconut oil can be used instead of vegetable or canola oil.