Strong, independent, creative, beautiful, inspiring, motivating, caring, helpful, stylish, attention to detail, an amazing cook, skillful with her impeccable embroidery work, that's my late dear mother Palmira Gracias. She was my mentor and inspiration. On Mother's Day, I would like to share her much loved fish curry. Spicy and tangy, flavoured with the addition of fish and a dash of coconut oil is what's makes it memorable and delicious.
The spices are ground with vinegar and the fish is marinated with this paste. Cooked with sliced onion and coconut oil on low heat with very little water. Served with rice, the gravy is scrumptious from the freshness of the fish accompanied with the perfect balance of spice, sour, a hint of sweet and coconut flavour. You will definitely go for a second helping.
An easy and simple curry to prepare with either mackerel or kingfish. To reduce the spiciness, deseed the chillies and accordingly, add tamarind and vinegar to balance the taste. My mother's green beef recipe can be viewed here.
The spices are ground with vinegar and the fish is marinated with this paste. Cooked with sliced onion and coconut oil on low heat with very little water. Served with rice, the gravy is scrumptious from the freshness of the fish accompanied with the perfect balance of spice, sour, a hint of sweet and coconut flavour. You will definitely go for a second helping.
An easy and simple curry to prepare with either mackerel or kingfish. To reduce the spiciness, deseed the chillies and accordingly, add tamarind and vinegar to balance the taste. My mother's green beef recipe can be viewed here.
Palmira's Special Fish Curry
(Serves 6)
Ingredients:
750 grams mackerel or kingfish
1 large onion (sliced)
1 cup water
2 tablespoons coconut oil
1/2 bouillon cube
a pinch of sugar
salt
Grind to a paste (with little water and 1/4 cup vinegar)
8 red dried Kashmiri chillies
10 whole black peppercorns
4 green cardamoms
6 cloves
2 cinnamon sticks (1.5" each)
4 large cloves of garlic
1 teaspoon cumin seeds
a small marble size tamarind
1/4 teaspoon turmeric powder
Method:
Clean fish, cut into pieces, wash and season with salt.
Marinate fish with the ground paste and mix in the sliced onion. Set aside for 30 minutes.
Transfer marinated fish with onion to a pan, add coconut oil, 1 cup water, bouillon cube and pinch of sugar. On low heat, simmer gravy till fish is cooked through. Check for seasoning and add salt.
The consistency of this gravy is thick.
Serve fish curry with steaming hot rice.
Note: No ginger or green chillies are used.
(Serves 6)
Ingredients:
750 grams mackerel or kingfish
1 large onion (sliced)
1 cup water
2 tablespoons coconut oil
1/2 bouillon cube
a pinch of sugar
salt
Grind to a paste (with little water and 1/4 cup vinegar)
8 red dried Kashmiri chillies
10 whole black peppercorns
4 green cardamoms
6 cloves
2 cinnamon sticks (1.5" each)
4 large cloves of garlic
1 teaspoon cumin seeds
a small marble size tamarind
1/4 teaspoon turmeric powder
Method:
Clean fish, cut into pieces, wash and season with salt.
Marinate fish with the ground paste and mix in the sliced onion. Set aside for 30 minutes.
Transfer marinated fish with onion to a pan, add coconut oil, 1 cup water, bouillon cube and pinch of sugar. On low heat, simmer gravy till fish is cooked through. Check for seasoning and add salt.
The consistency of this gravy is thick.
Serve fish curry with steaming hot rice.
Note: No ginger or green chillies are used.
