Fish Curry With Coconut for Sanaki/Mudav/Ghol
Coconut and spice based fish curry that is specially used for the preparation of sanaki/mudav or ghol fish. This pairs very well with red or white rice
Servings 4 servings
Calories 349kcal
Ingredients
- 700 grams Ghol fish cut into cubes
For the masala
- 5 peppercorns
- 4 long dry red chillies
- 3 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard
- 1/4 teaspoon turmeric
- 1 medium size onion roughly chopped
- 3/4 cup grated coconut
- 1 tablespoon coriander leaves chopped
- salt to taste
- 1 teaspoon vinegar
For the Shindhaap (Ingredients to be fried before adding the masala)
- 1 small onion sliced
- 1 green chilli
- 1/2 inch ginger chopped fine
- 4-5 cloves garlic chopped
- oil
Instructions
- Clean the fish in some turmeric & salt water and set aside in a colander so that the water drains off - this helps in removing the fishy smell in the gravy
- Grind all the ingredients for the masala (except the salt & vinegar) to a fine paste
- Heat oil & fry the onion till golden. Add the green chillie & fry till transparent. Add the ginger & garlic & fry lightly - do not allow it to brown
- Add the ground masala & fry on slow flame till oil leaves the sides
- Add upto 1 1/2 cups of water. Leave the gravy a little thick - once the fish is added it will leave its own water (and some more if the fish has not been thawed completely if it was frozen)
- Bring the gravy to a boil and add the salt & vinegar. Check the taste. Let it boil for 1 minute before you add the fish pieces gently.
- When all the fish has been added to the pan, gently cover each piece with the gravy and give the pan a shake (twirl it a bit) so that the gravy has covered the fish well.
- Cover & leave the fish to cook on medium flame - you will notice the gravy bubbling up. Cook for about 2 minutes - not too long as fish cooks fast & you dont want it crumbling. The fish will continue to cook in the heat of the pan even after it has been taken off the stove
- Turn off the flame. Garnish with chopped coriander leaves & allow the curry to sit for a while
- Serve hot with boiled or white rice.
Nutrition
Calories: 349kcal | Carbohydrates: 11g | Protein: 33g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 112mg | Sodium: 186mg | Potassium: 690mg | Fiber: 5g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 3mg