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Friday, March 5, 2010

Maslyechi Geraal Kadi (Coconut Based Common Fish Curry - For Almost All Types of Fish)

Fish curry & rice is the staple of many coastal towns of India including Mangalore. Every Mangalorean worth his salt relishes his fish cooked in a gravy or fried in various forms - tawa fry, masala fry, rawa fry. Accordingly there are various ways to cook fish in a gravy. While most types of fish are stewed in coconut based gravies, some are cooked in other masalas (red chilly paste or green masala). This recipe is a common & general one which can be used for fish such as Surmai, Pomfret, Gol, Rawas, Lady fish etc


Fish Curry (Coconut Based)
Recipe Source: Sambardo by J.B Lobo
You Need:
  • Fish - 500gms

For the Masala:
  • Grated coconut - 1 handful (approx 3/4th cup)
  • Red chillies - 4-5 (I used Bedgi variety - deseed them to reduce the spice)
  • Peppercorns -3
  • Tamarind - 1 marble size ball
  • Onion - 1 medium size
  • Garlic - 4 flakes
  • Coriander seeds - 1 tbsp
  • Cummin - 1 tsp
  • Turmeric - 1/4th tsp
  • Methi (fenugreek) - 1/4 tsp (optional)
For Seasoning:
  • Onion - 1 small (thinly sliced)
  • Ginger - 1 inch piece (finely chopped)
Method:
1. Grind all the ingredients for the masala with a little water. Leave it a little coarse
2. Clean the fish & wash it well with salt & turmeric & put it in a colander so that the water gets drained well
3. Heat oil & fry the chopped ginger & onion for seasoning
4. When the onion turns golden brown add the masala & fry till the raw smell is gone
5. Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin
6. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame
7. Turn off the flame & garnish with a little chopped coriander leaves (optional)

9 comments:

  1. Hey Shir!!

    Only 1 minute the fish needs for cooking? please confirm...

    Love ,
    Samy

    ReplyDelete
  2. Samy, 1 minute when the curry is on a rolling boil, if you are simmering it, then a couple of minutes. Actually fish should never be overcooked as it continues to cook in its steam even after you take it off the flame and especially so for delicate fish like Kane or small sized fish. If you have large surmai (king fish) slices you can simmer it for 2 minutes...hope this helps!

    ReplyDelete
  3. Sam, it also depends on what variety/quality of fish you get there, like for example, we get large Kane (Lady fish) in Mumbai with slightly tougher meat than what we get in Mangalore, so you can use your judgement, remember that overcooked fish will fall apart (crumble) - 'kispaartha' as we say in Konkani, if you overcook it.

    ReplyDelete
  4. Thanks Shir!..:) I definitely dun want a kispaartha fish..hahaha. Keep up the good hard work:)

    ReplyDelete
  5. Hehe, good luck Sam & lemme know how it turns out :) and thanks for the compliment, it means a lot to me, hugs!

    ReplyDelete
  6. Made this yesterday.. a super hit !!!

    ReplyDelete
  7. Shireen you are too good dear. God Bless You!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Friday, March 5, 2010

Maslyechi Geraal Kadi (Coconut Based Common Fish Curry - For Almost All Types of Fish)

Fish curry & rice is the staple of many coastal towns of India including Mangalore. Every Mangalorean worth his salt relishes his fish cooked in a gravy or fried in various forms - tawa fry, masala fry, rawa fry. Accordingly there are various ways to cook fish in a gravy. While most types of fish are stewed in coconut based gravies, some are cooked in other masalas (red chilly paste or green masala). This recipe is a common & general one which can be used for fish such as Surmai, Pomfret, Gol, Rawas, Lady fish etc


Fish Curry (Coconut Based)
Recipe Source: Sambardo by J.B Lobo
You Need:
  • Fish - 500gms

For the Masala:
  • Grated coconut - 1 handful (approx 3/4th cup)
  • Red chillies - 4-5 (I used Bedgi variety - deseed them to reduce the spice)
  • Peppercorns -3
  • Tamarind - 1 marble size ball
  • Onion - 1 medium size
  • Garlic - 4 flakes
  • Coriander seeds - 1 tbsp
  • Cummin - 1 tsp
  • Turmeric - 1/4th tsp
  • Methi (fenugreek) - 1/4 tsp (optional)
For Seasoning:
  • Onion - 1 small (thinly sliced)
  • Ginger - 1 inch piece (finely chopped)
Method:
1. Grind all the ingredients for the masala with a little water. Leave it a little coarse
2. Clean the fish & wash it well with salt & turmeric & put it in a colander so that the water gets drained well
3. Heat oil & fry the chopped ginger & onion for seasoning
4. When the onion turns golden brown add the masala & fry till the raw smell is gone
5. Add a little water to make a gravy of medium thickness. Dont add too much water as the fish will leave some water making the gravy too thin
6. Boil the gravy & then add the fish pieces. Let this cook for about 1 minute on medium flame
7. Turn off the flame & garnish with a little chopped coriander leaves (optional)

9 comments:

  1. Hey Shir!!

    Only 1 minute the fish needs for cooking? please confirm...

    Love ,
    Samy

    ReplyDelete
  2. Samy, 1 minute when the curry is on a rolling boil, if you are simmering it, then a couple of minutes. Actually fish should never be overcooked as it continues to cook in its steam even after you take it off the flame and especially so for delicate fish like Kane or small sized fish. If you have large surmai (king fish) slices you can simmer it for 2 minutes...hope this helps!

    ReplyDelete
  3. Sam, it also depends on what variety/quality of fish you get there, like for example, we get large Kane (Lady fish) in Mumbai with slightly tougher meat than what we get in Mangalore, so you can use your judgement, remember that overcooked fish will fall apart (crumble) - 'kispaartha' as we say in Konkani, if you overcook it.

    ReplyDelete
  4. Thanks Shir!..:) I definitely dun want a kispaartha fish..hahaha. Keep up the good hard work:)

    ReplyDelete
  5. Hehe, good luck Sam & lemme know how it turns out :) and thanks for the compliment, it means a lot to me, hugs!

    ReplyDelete
  6. Made this yesterday.. a super hit !!!

    ReplyDelete
  7. Shireen you are too good dear. God Bless You!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)