A good fish curry is an absolute favourite of mine. Ideally, fish curries at home are made with sardines and mackerels. Sear fish (surmai) is usually pan fried. I made my curry with rohu fish. Full of bones yet works very well with Mangalorean curries. I already had the spice paste from the kori sukka I’d made. I just simmered the fish in this spice paste with tamarind water and my curry was ready.
Fish – 300-400 gm, curry cut (I used rohu)
Onion – 1 finely chopped
Tamarind – lemon size ball soaked in warm water OR 2 tsp paste mixed in half cup water
Green chillies – 2 chopped
Oil to cook
Salt to taste
Kashmiri chillies – 6-7 deseeded
Gundu chillies – 5
Coriander seeds – 1 tsp
Cumin seeds – 1 and 1/2 tsp
Fenugreek seeds / Methi – 1/4 tsp
Peppercorns – 1 tsp
Grated coconut – 1/2 cup (this is optional. I added it so I have a thicker paste)
Garlic – 3-4 cloves
Ginger – 1 inch piece
Turmeric – 1/2 tsp
Dry roast all the ingredients separately and grind to paste with a little water.
Heat a pan with a little oil and saute onions till translucent.
Tip the ground paste in with the tamarind extract, chillies, salt and a cup and a half of water.
When this comes to a simmer, add the fish and let it cook for 15 minutes or till done (depending on how big the pieces are).
Take it off the heat and serve with rice.