This fish curry recipe was passed to me by mother in law. It is a method from Maharasthra a state in India that uses grated coconut as the main base. It is simple to make and best eaten the next day as the flavours absorb better (any left-over curries for the matter always tastes better the next day). I have modified the original recipe to suit own taste.
- 10 pieces of black pomfret/king fish
- Item 1:
- 1 grated coconut
- 8-10 dried red chillies
- 3-4 cloves of garlic
- 1 onion
- 1 tsp coriander seeds (powder is fine)
- 1 tsp chilli powder (optional)
- 1 tbsp tamarind (remove seeds) or mango powder
- Item 2:
- 3 pieces of dried tamarind (kokum)
- Marinade the fishes with salt, turmeric powder and chilli powder. After 30 minutes, lightly fry them and keep aside.
- Heat oil in a pot and saute Item 2
- Blend Item 1 with some water and add this into the Item 2 and cook on a low heat for 10 minutes (careful as the coconut base curry may splutter).
- Then add the fishes, some salt and let the flavours all blend in well. Add kokum.
- Let the curry cook for a futher 10-15 minutes.
|Amount Per Serving||%DV|
|Serving Size 85g|
|Recipe makes 4 servings|
|Calories from Fat 147||70%|
|Total Fat 17.5g||22%|
|Saturated Fat 15.39g||62%|
|Trans Fat 0.0g|
|Total Carbs 14.58g||4%|
|Dietary Fiber 5.6g||19%|