The people of Maharashtra are known to be a hardy and hard working lot. They enjoy their food as much as they do their festivals and uniqueness. The fish curry from Maharashtra is a popular cuisine option around the world. This particular gravy dish has the unique combination of marinade and gravy. Not only does the marinade make the fish taste crisp inspite of the gravy base, but also more defined in aroma and flavor. The marinade fish curry has a great appearance and is a scene stealer on any table. Come enjoy the flavor of Maharashtra brought straight to you from the fisherman’s net!
Ingredients:
500 grams or about two full fillets of fish of your choice (preferably pomfret or mackerels)
1 finely chopped onion
1 tomato also chopped fine
8 red chilies
1 tablespoon coriander seeds
1/2 teaspoon cumin seeds
1/2 tablespoon chopped ginger
1/2 teaspoon chopped garlic
1/2 tablespoon tamarind paste
1/2 teaspoon turmeric
1/2 cup coconut milk
1 tablespoon oil
Half a cup of chopped garlic
Salt and water according to your preference and taste
Popular Accompaniments:
This fish curry recipe is easy to put together and does not take even a fraction of regular kitchen time, with a little planning and forethought. You can enjoy the relishing delight with plain rice or brown or white bread. It is commonly eaten around the state with chapattis, the local hand bread option and even with a regular vegetarian fare for those who delve on both sides of the table.
Preparation:
Clean and slice the fish and wash the pieces well.
Rub a little turmeric, and salt, on the fish pieces and allow the slices to marinade for about half an hour. This not only gets rid of the fishy smell that tends to take over the kitchen, but also adds to the flavor of the curry.
In the blender, mix together garlic, tamarind paste, ginger, coriander seeds, turmeric powder, cumin seeds and red chilies into a smooth and fine paste.
Main Cooking:
In a heavy bottom pan, heat the oil and fry the onions.
Once the onions obtain a golden brown color, throw in the tomatoes and sauté the mix for about 5 minutes.
Use coconut milk and some water.
When the gravy thus created begins to boil, carefully slide in the marinated slices of fish and some more salt if you feel necessary.
Cook the fish curry on low heat for about 10 minutes.
