Serves: 4 Cooking time (approx.): minutes Style: Malvani Non-Vegetarian 500 gram(s) boneless fish cubes 2 tablespoon(s) coriander seeds dry-roasted and powdered 1 teaspoon(s) cumin seeds dry-roasted and powdered ½ teaspoon(s) turmeric powder 1 teaspoon(s) red chilli powder 1 teaspoon(s) ginger-garlic paste 1 onion finely chopped 1 medium tomato finely chopped 1 tablespoon(s) tamarind paste 2 tablespoon(s) oil 2 cup(s) water salt to taste | Grind to a coarse paste: 2 dry red chillies 1 cup(s) grated coconut 1 onion(s) chopped 8 black peppercorns | - Rub the fish cubes with some salt and a pinch of the turmeric powder. Keep aside for 5 minutes. Wash well and drain. Marinate the fish cubes in the mixture of coriander powder, cumin powder, red chilli powder, turmeric powder and the ginger-garlic paste for about 30 minutes.
- Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 2 minutes or till the onions are pink in color. Add the tomato pieces and fry till the oil leaves the sides.
- Mix in the coarsely ground coconut paste and fry on high heat briefly. Add the tamarind paste and water. Mix well and bring to a boil. Add the fish cubes and salt. Mix very gently and simmer on low heat for about 10 minutes or till the fish is cooked but firm.
TIPS: - Traditionally, this is a spicy hot recipe. However, the amount of red chillies can be reduced or increased as required.
- Fish slices with bones can be used in place of boneless fish.
Serve hot with: steamed rice and Deep Fried Savory Buns (Vade) accompanied with a tall glass of chilled Appetizing Kokum in Coconut Milk (Sol Kadi) |