Tuesday, February 26, 2008

Hot & Sour Fish Curry

Teekshe - Hot , Aamshe -Sour - this hot & sour fish curry is my paternal aunt's signature dish. The curry is hot due to chilies, tangy due to tamarind, & is totally unique and full of complex flavors added by teppals/tirphals and turmeric leaves. It's lipsmackingly good. Serve with plain rice- preferably parboiled rice. and you are set to a joyous journey to the gastronomic heaven!

Teekshe Aamshe
Hot & Sour Fish Curry

Ingredients

5 Mackrels or 5-6 steaks of rainbow trout

9 Tirphals/teppals

2 Turmeric leaves

salt to taste

1/4 tsp turmeric powder

Grind to fine paste

1 cup fresh coconut

9-11 byadgi chilies

2 tsp tamarind pulp

1 tsp raw rice

Garnish

1 tsp coconut oil

Method

1. Clean and wash fish. Marinate with salt and turmeric powder. Set aside.

2. Soak teppals in 1/4 cup water. Keep aside.

3. Grind masala to a fine paste.

4. Pour masala in a saucepan. Add teppal along with water.

5. Add salt to taste. As the curry starts boiling, add fish steaks.

6. Keep turmeric leaves on top.

7. Let it simmer for 5-7 minutes till fish is cooked.

8. Drizzle coconut oil on top.

Note -

1. The consistency of this curry is quite thick. So use water sparingly.

2. The curry tastes even better next day.

3. This curry is traditionally made with Bangda or Mackrel. I substituted rainbow trout.

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