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Mangalore Fish Curry

Published under: Fish

Mangalore Fish Curry
Fish Steaks – 375 gms, washed, dried (pomfret, mackerel or kingfish)
Tamarind Concentrate – 1/2 tsp
Coconut Milk – 1 1/2 cups
Water – 1/2 cup
Green Chillies – 1, slit lengthwise
Tomato – 1, small, chopped
Onion – 1, small, sliced
Curry Leaves – few
Salt as per taste
Red Masala Paste – 1/8 cup

For Red Masala Paste:
Oil – 1/2 tblsp
Dry Red Chillies – 8 to 10, broken
Coriander Seeds – 1 1/2 tblsp
Cumin Seeds – 1/2 tblsp
Black Peppercorns – 1/2 tsp
Cinnamon – 1/2 inch stick
Garlic – 8 to 10 cloves
Ginger – 1/4 inch piece, peeled
Coconut – 1/2 tblsp, grated
Tamarind Concentrate – 1/2 tsp
Turmeric Powder – 1/4 tsp
Water – 1/4 cup

1. To make the red masala paste, heat oil in a pan.
2. Add the red chillies, coriander, cumin, peppercorns, garlic, ginger and cinnamon.
3. Cook for 5 minutes and keep aside to cool.
4. Combine this with coconut, tamarind and turmeric powder.
5. Grind to a smooth paste slowly adding little water.
6. Transfer to an airtight container.
7. Leftover masala can be stored in the refrigerator for up to 3 weeks.
8. Heat oil in a pan.
9. Saute the curry leaves and onions till golden brown.
10. Add the tomatoes, green chillies, salt and red masala paste.
11. Cook for 2 minutes and add the coconut milk and water.
12. Bring to a boil.
13. Now add the fish pieces and tamarind concentrate.
14. Reduce flame to low and simmer for 10 minutes or until the fish is cooked.
15. Remove and serve hot with rice.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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