My mouth waters; just writing this post. The sad part is that I had prepared this dish long back, but never had the time to write the recipe down & post it.. Last week when we were in London visiting friends & trying to enjoy some British Sun.. I ended up preparing this curry for the friends we were staying with.. They instantly fell in love with the curry & we finished up a whole pot of this curry at one go.. ! That’s when I realised that I had missed out posting this recipe..!
Alle in Konkani refers to ginger & Piyav refers to Onions.. This dish would be something you might have never had before unless you frequented a Konkani friends house for meals.. 🙂
Not rocket science…the very basic ingredients to make ghashi/ambat/koddel or any other Konkani curry or gravy made of coconut… Such curry’s are referred to as Masla randai.. Randai is curry in Konkani & Masla refers to the coconut+tamarind+dried red chilli’s paste that is the base for most currys. The flavour of this dish is from the raw onions+ginger+green chilli’s+Coconut oil thrown in when the curry is ready, fish of course adds its flavours..
Again, the traditional method involves grinding freshly grated coconut, some tamarind & oil roasted dried red chilli’s together to a smooth paste. But as I don’t have the luxury to get fresh coconut here every time I want to prepare any Konkani curry I end up using equivalent amount of coconut milk & red chilli powder with Tamarind water to make the same curry. The taste is almost like the original just that the curry is a wee bit liquidy than it should be because of the coconut milk. I’ll describe the easy method of preparing this curry.
The irony is that.. as a kid I never ate fish curry’s.. I always wanted fish fry.. ! I need to make up for all the years that I missed eating this curry.. The sad part is that now I won’t have a chance to eat the best fish curry ever..! My grandmother made the best fish curry ever!.. She is unwell & she doesn’t cook anymore.. :(..!
Ingredients: (Serves 4-6) Preparation Time: 15-20 mins
Fish – 600 gms of Haddock/Salmon/King fish or any fish of your choice. Scales removed & cut into large chunks. I used Haddock. (Tip: Haddock tends to crumble easily if you over cook… So add the fish only when all the raw flavours in the curry have faded away..)
Thick Coconut Milk – 500 ml
Red Chilli powder – 1.5 – 2 tsp, adjust based on your taste
Tamarind – 1 marble-sized piece, soaked in 50 ml of warm water
Red onion – 1 medium-sized, chopped
Green Chilli’s – 1-2, slit or cut into small rings
Ginger – 1.5 inch piece, finely chopped
Coconut oil – 1 tbsp, use more if you like the flavour or you can swap with any other cooking oil of your choice if you do not like using coconut oil
Salt to taste
Transfer the coconut milk to a deep bottom pan. Set the heat to medium, let the coconut milk come to a boil. Simmer. Add the red chilli powder, mix well. Make sure there are no lumps. Next add the tamarind water, throw away the pulp. Add salt to taste.
Let this bubble for about minutes. When the raw flavours fade away… add the fish pieces. Close with a lid & let the fish cook for 4-5 minutes. If the curry is too thick, add some water to achieve the desired consistency. Adjust the seasoning. Once the fish is cooked, turn the heat off, throw in the chopped red onions, green chilli’s & ginger. Lastly, pour in the coconut oil.
Traditional method involves the following change:
Heat about 1 tsp of oil in a tempering vessel or a fry pan and set the heat to medium. Now fry the dried red chilli (8-10 chilli’s; medium hot variety) in the oil till it loses it bright red colour and turns into a light shade of brown or deep red. Do not let them turn black or dark brown. Take them off heat and cool them. Once it has cooled to room temperature add them along with the tamarind, grated coconut (1 large coconut is to be used) to a mixer jar and grind it to a smooth paste. You may need to add a little water (1-2 tbsp) to turn it into a smooth paste. Use this paste & add water based on the consistency of the curry you require & the rest of the steps remain the same.
Traditionally served hot with a bowl of boiled rice… You can serve with steamed rice too.
I hope you relish this recipe as much as I do.. Enjoy your weekend guys.. 🙂
If you liked this recipe, you may also enjoy – Fish Fry with a Konkani style batter, Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry, Grilled/Baked fish in Green Masala, Crispy Mussels, My kind of Mix-Veg Thai Yellow Curry with Prawns etc.
- Kerala fish curry, without coconut (themalabarkitchen.wordpress.com)
- Easy Goan Style Shrimp Curry (sexykitchensecrets.wordpress.com)
- Coconut Prawn Curry (cookingali.wordpress.com)