Konkani fish recipe

Konkani fish:

Ingredients

500gms Pomfret (OR Surmai) (OR Dorade),

Curry: 

2 tsp Coriander seeds,

2-3 Garlic Cloves, 

1 tsp turmeric powder, 

2 tbsp red chilli powder,

1 chopped onion, 

1 tsp tamarind pulp OR 2-3 dry Kokum fruits, 

Cooking oil, 

salt to test 

Fish fry: 

1 tbsp Ginger-garlic paste, 

2 tsp Turmeric powder, 

2 tbsp Tamarind pulp OR Kokum syrup, 

1/2 cup suji Or fine Rava, 

2 tbsp chilli powder, 

Cooking oil, 

Salt to test 

Futti-Kadi:

2 tbsp Cocum syrup,

1 finely chopped green chilli,

1/2 tsp coriander and cumming seed powder,

pinch of black salt and sugar,

Salt to test, 

Chopped Corriander

Procedure

Marination:

1. Clean and wash fish pieces by lemon juice and water. 

2. Take ginger-garlic paste, salt, turmeric powder, tamarind pulp and mix it well. 

3. Take the cleaned fishes and apply the mixture prepared on to the fish and leave it for 1 hour for marination. 

Curry: 

1. For making the curry paste, take all dry ingredients, half portion of chopped onion and tamarind pulp and make a fine paste out of it. 

2. Heat pan with 2 tbsp of cooking oil. Add remaining chopped onion and stir it well until it becomes translucent. 

3. Now add paste and stir properly. When it loses oil, add 3-4 cup of hot water and fish pieces (head and tail) into the pan. 

4. When curry boils up, fish pieces come at the surface of the curry. That indicates your fish pieces are cooked. 

5. while serving garnish curry with chopped coriander. 

Fish Fry: 

1. Take rava, add a pinch of salt and red chili powder, mix it well. 

2. Apply this mixture to the marinated fish pieces. 

3. Heat pan, add sufficient oil for shallow frying.

4. Fry the fish pieces nicely from both the sides. 

Futti-kadi: 

1. Take one medium glass full of water, and add all the mentioned ingredients to it. 

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Additional tips

1. Use water with lemon juice to wash the fish pieces, this reduces the smell. 

2. For marination, you can use - Lemon juice OR vinegar OR tamarind pulp OR Kokum syrup. But tamarind pulp OR Kokum syrup is best for taste.

By

Prachi Karekar

Stuttgart, Germany