21 days, 21 home chefs reveal their secret recipes.
His early morning regime includes backwater fishing for a fresh catch and returning home to make some straight-to-heaven-style seafood. Chitranjan Samal, our cook at SaffronStays Ocean Pearl in Hejamady, shares his signature Mangalorean Fish Curry recipe to add some zing to fish lovers’ kitchen. Ideal for times when you want to get into some indulgent cooking!
- 1 kg fish
- 10 gms mustard seeds
- 10 gms cumin seeds
- 200 gms whole coriander seeds
- 15 gms bedki mirchi
- 20 gms gundu mirchi
- 500 gms grated coconut
- ½ tsp turmeric powder
- 50-60 ml coconut oil
- 20 gms green chilli
- 20 gms onion
- 20-25 curry leaves
- 10 gms ginger
- 20 gms garlic
- 10 gms triphala (soaked in warm water)
- 25-30 gms of tamarind water
- 1 tbsp garam masala
- Roast mustard seeds, cumin seeds, coriander, bedki mirchi and gundu mirchi on low flame. If you have an electric stone grinder, make a fine paste of this mix. If you’re using a regular mixer grinder, add some water to get a similar consistency.
- Roast the grated coconut and add turmeric. Keep aside.
- Heat the coconut oil and saute sliced green chillies, chopped onions, curry leaves, ginger and garlic for 3-4 minutes. Add the grated coconut and masala paste.
- Mash the triphala into a pulp and mix it with the curry for aroma. Add tamarind water, garam masala and salt to taste.
- Add fish when this curry comes to a boil. Let it cook for 5-8 minutes.
Have this Mangalorean Fish Curry with steamed rice and papadum.