Tonight's Menu(Malvani fare)
Malvani fish curry
Stir fried coconut Green beans
Rice
Malvani fish curry is a rich and spicy dish with loads of flavor punch. This uses a large quantity of red chilies to make it fiery and delish. Serve it with steamed white rice for an unforgettable Malvani dinner. Surmai is a popular fish used in India, but it is hard to find in Canada. You can use any firm fleshed fish instead (mackerel, tilapia, trout).
Malvani Fish curryIngredients: (serves 6)
2 lbs firm fleshed fish
1 medium red onion, chopped
1 large tomato, pureed
2 tsp ginger garlic paste
3-4 tbsp tamarind pulp
1/2 cup Malvani masala (see recipe here)
Salt to taste
1 lb green beans, chopped fine
1 tbsp fresh shredded coconut (can also use dry)
2-3 dry red chilies
1 tsp ginger julienne
1 tsp urad dal
1 tsp oil
pinch asafoetida (hing)
1/3 tsp mustard seeds
1 sprigs curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste
2 lbs firm fleshed fish
1 medium red onion, chopped
1 large tomato, pureed
2 tsp ginger garlic paste
3-4 tbsp tamarind pulp
1/2 cup Malvani masala (see recipe here)
Salt to taste
- Wash and pat dry the fish. Cut into 2X2 pieces, rub with some salt and turmeric and keep in the refrigerator till ready to use.
- Take 2 tbsp oil in a pan and add onion. Saute on medium till pink. Add the ginger garlic paste and continue cooking till onions turn golden.
- Add tomato and cook till you see oil at the sides of the pan. Now add the Malvani masala along with tamarind pulp.
- Continue cooking for 2-3 minutes. Add 1 1/2 cups of water and stir well to combine. Add salt to taste. Keep in mind your fish pieces are also lightly salted.
- Bring the concoction to boil and gently slide in the fish pieces. Continue cooking on high till fish is cooked through and gravy reaches the desired consistency.
- Serve hot with rice.
1 lb green beans, chopped fine
1 tbsp fresh shredded coconut (can also use dry)
2-3 dry red chilies
1 tsp ginger julienne
1 tsp urad dal
1 tsp oil
pinch asafoetida (hing)
1/3 tsp mustard seeds
1 sprigs curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste
- Heat oil in a pan and add mustard seeds, let them spatter for 5-7 seconds.
- Add hing, red chilies and urad dal and fry for a 30 seconds till dal becomes aromatic.
- Add curry leaves and ginger followed by chopped beans. All all the spice powders and salt and stir to mix well.
- Traditionally they do not use fresh ginger and coriander powder in this recipe, but I used it here.
- Reduce heat to medium and cover the pan. Cook for 7- 10 minutes stirring 1-2 times in between till beans are cooked through and tender crisp. Remove from heat and add coconut. Stir to combine and serve hot.
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