Saturday, March 21, 2009
An extremely simplified version of the Goan fish curry, this dish combines very few ingredients to create a richly flavorful dish that's light on the stomach too. Ideally had with plain rice and curd.
Rohu (fresh water carp)- 500 gms. cleaned and cut into pieces
Onions - 2 medium or 1-1/2 large, sliced
Green chillies - 5-6, broken into half
Fresh coconut - 1/4 of a large one, diced
Mustard seeds - 1 heaping teaspoon soaked in water
Red chilli powder
Black cumin seeds - 1/8th teaspoon
1. Wash the fish and rub with salt, turmeric and red chilli powder. Fry in mustard oil till medium crisp and set aside.
2. Grind together onions, chillies, coconut and mustard seeds with a little water added. Mix in sugar and salt to taste.
3. Heat the oil remaining in the skillet and add the cumin. Once they splutter add the onion-mustard paste and stir on medium-high.
4. Once it starts seeping a bit of oil and leaves the edges of the skillet, add a cup of water and bring to a boil.
5. Add the fried fish pieces, cover and simmer for around 10 mins., or until the gravy is reduced to your desired consistency.
6. Serve hot.
P.S: We were too hungry to take a picture of the finished product. Will try to post a pic next time. :)