Herbert HooverIt’s been ages since I posted a fish recipe and while I was debating about which recipe from my drafts should see the light of day, I thought it would be best to take the collective opinion of all the readers on my Facebook page. Out of a choice of 5 recipes the ‘fish curry’ got the highest votes. But fret not my friends, the muffins, dum biryani, kheer & vegetable stir fry are all waiting to delight you in a couple of days!
As much as we travel & taste the flavours of different cuisines, at the end of the day the most satisfying meal is the one you’ve grown up eating, even better if it comes attached with sentiments & memories of that special someone who used to prepare it ~ most times it’s our mother.
- 500gm Fish as mentioned above (I used approx 570gm of Rawas)
- 2 tbsp chopped coriander leaves
- 1/2 onion finely sliced
- oil for frying
- salt to taste
For the masala
- 5-6 long dry red chillies * see note
- 1/2 tsp cumin (jeera)
- 1/4 tsp turmeric (haldi)
- 1 cardamom pod (elaichi)
- 3 cloves of garlic (Indian) with skin
- 1/2 onion (optional)
- 1 tsp vinegar (or to taste)
- I used a blend of Kashmiri & Harekala/Mangalorean short red chillies. Adjust this as per spice.
- Add the onion if you prefer some extra gravy to go with rice – but it’s totally optional. Since I like my gravies moderately spicy I didn’t add more chillies. You can increase the gravy by adding a few extra deseeded chillies
- If you find the taste of vinegar too strong/tangy you can sprinkle a few grains of sugar to slightly alter the taste.