800 gram(s) fish sliced and cleaned
1 onion sliced
1 small tomato chopped
7-8 chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
| Grind to a fine paste: |
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required
- Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
- Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
- Add the coconut milk and water. Bring to a boil. Add the fish, chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
- Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.
2 medium Surmai (Kingfish) Fish cut into pieces
1 tsp. Malvani Fish Masala (Available at local grocery stores) or any other Fish masala ( You can use any mutton / chicken / garam masala as a last resort if fish masala is not available)
1 tsp Turmeric powder
1 tsp. red chili powder
¼ cup tamarind juice (extract after adding warm water)
1 cup Rice flour mixed with 2-3 tsp of RawaPreparation:
Oil for frying
Oil for frying
1) Clean the Fish, Apply a little salt and turmeric and keep aside.
2) Mix Fish Masala, Turmeric and Red Chili Powder.
3) Apply the mixture to the fish pieces and keep aside to marinate for 1 hour.
3) Take the Rice flour + Rawa in a big plate and coat all the fish pieces from all sides in this mixture.
4) Fry in oil till crisp
5) Serve hot