Fish curry is every ones favourite and if we are staying near sea shore or coastal area, then fresh sea food will be easily available. My grand father’s favourite food is sea food. When he was in Vishakapatnam, I used to see him going to the market and buy fish or big prawns. He is very much found of sea food and he always says us that fish is very healthy for us. Even when we visit his hometown Anantapur, he brings fresh fish from the market, which is caught from the river or near by lake. Then it is cooked as curry or fried.
Many of us like fish to be cooked in curry. I often like my curry to be tangy, sour and spicy. I often add tamarind in my curry, but this time I added raw mango pieces and made the curry. This curry is very easy to make and the ingredients are very easily available in your kitchen. This curry is often made in our home and it is called as macchi ka khatta saalan (fish in tangy sauce). This is my father’s favourite dish. This takes very less time to cook as there is no need to wait for the onions to get fried. Just add all the ingredients, mix them all and cook with the lid closed.
Ingredients
- Fish (sea bass) – 500 to 600 gms
- Water – 1 1/2 to 2 cups For paste
- Onion (medium) – 2
- Tomatoes – 2 to 3
- Fresh coconut – 1/4 cup
- Garlic cloves – 4 For gravy
- Oil – 5 tbsp
- Curry leaves – 15
- Chilli powder – 2 tsp
- Cumin powder – 2 tsp
- Coriander powder – 1 1/2 tbsp to 2tbsp
- Green chillies (slit) – 5
- Salt – as per taste
- Raw Mango (small) – 2
- Coriander leaves (roughly chopped) – few, optional
Method
- The fish is sliced into medium size pieces and I have used one whole fish.
- Chop the mango pieces with the skin into medium size pieces and also use the seed of the mango.
- Chop onions and tomatoes roughly and grind them into a paste with coconut. You can add a little water while grinding.
- Take a big wide vessel, add the ground paste, chilli powder, turmeric powder, cumin powder, coriander powder, green chillies, salt, garlic cloves, fish pieces and mango pieces. Add water required for the fish to cook and to form a gravy consistency.
- Add oil and cook the fish for 15 to 20 mins or until the fish is cooked well and the gravy starts leaving oil on top.
- Simmer the flame and cook for 8 to 10 mins. Switch the heat off.
- You can serve this curry with plain rice, roti (chapathi) or dosa or idli.
Notes
- There are varieties of mangoes. If the mango you have is very sour then just use one mango. Add mangoes according to taste.
- Add water according to the consistency you want for the curry.
- Crush the garlic and add to the gravy.
- If you do not want to add all the ingredients in the beginning, you can cook in two stages. Cook the gravy a little bit and then add fish and mangoes and cook until the fish is done.
- You can add a few chopped tomatoes if you like. Every additional ingredient will give a slightly different taste to your curry. Feel free to add/remove ingredients as per your liking.
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