 Ingredients
Medium-size Mackerel or Pomfret fish (cut into 2 inch size pieces about 12)
1 cup freshly grated coconut
3 teaspoon chilli powder
3 spoon coriander powder
1 teaspoon turmeric
2 cloves of garlic
1 teaspoon of peanut oil
Salt as required
8 pieces of sour cocum
1 table spoon freshly chopped coriander
Method:
To salt the fish: Wash the fish pieces thoroughly, three times with fresh water. Add about 1/2 cup of plain salt to the fish, mix and apply it all over the fish pieces. Leave aside for about 45 minutes.
For the curry: Take 1 cup of freshly grated coconut and add 3 teaspoons of red
chilli powder, 3 spoons of coriander powder and 1 teaspoon of turmeric and grind it in a mixer to make a smooth paste. Keep aside.
Wash the salted fish thoroughly. In a pot heat 1 teaspoon of peanut oil, add the garlic; once it turns brown add the curry paste with 3 cups of water. Add all the pieces of fish to it; add 8 pieces of cocum and 2 teaspoons of salt. Cook the curry for about 20 minutes on a medium to high flame. Add the freshly chopped coriander before serving.
Serve it in a bowl with curry and pieces of fish; garnish with fresh leaves of coriander. Goes well with hot basmati rice.
More this week: Almond Chutney
Published on 21st June 2002
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