Friday, July 29, 2011

Rus GoLichi Amti - Malvani Fish Curry

 
 
 
Rus - GoLi simply means coconut milk and ground masala. This is one of the best seafood curries from Maharashtrian GSB homes. For this curry, you need two types of coconut milk - thick and thin. The masala paste has to be ground extremely finely - preferably on the stone paata/varvanta. Fish has to be fresh. You need at least one whole coconut for making this curry for 1 medium pomfret. You see, those were the days when home cooks used to make coconut milk at home. I use lots of short cuts. This curry tastes delicious with plain rice.
Rus GoLichi Amti
रस गोळीची आमटी
Malvani Fish Curry
Ingredients
1 medium pomfret, rinsed, cleaned, cut
1/2 tsp. turmeric powder
salt to taste
Roast separately on iron tawa/pan
1/2 tbsp. coriander seeds
7 -9 black peppercorns
7 byadgi chilies
1/4 cup chopped onion
Grind above roasted spices with
1 cup fresh coconut
1/2 tsp. tamarind paste
1/2 tsp. turmeric powder
Tempering
1 tbsp. oil
1/4 cup finely chopped onion
You will also need,
1 cup thick coconut milk
1/2 cup thin coconut milk
salt to taste
Suggested Accompaniment
Plain Rice
Lemon wedges
Method
1. Marinate cleaned pomfret pieces with salt and turmeric. Set aside - preferably in the fridge - till ready to use.
2. Heat iron tawa/pan. Roast spices and onion, adding spoonful of oil one after the other.
3. Grind the roasted spices and onion with coconut and tamarind paste. Add water as needed. The ground paste should be extremely fine.
4. Heat oil in a wide saucepan, called lagdi - in Marathi. Add onion and sauté till onion is soft.
5. Carefully place the fish pieces in a single layer. Add ground masala on top and add water and thin coconut milk. Stir only once or twice so the curry has the desired consistency. Add salt - though the salt is added to fish, some more is required for curry.
6. As the curry comes to a rapid boil, switch the gas to low. Add thick coconut milk. Simmer for 5 minutes. Switch the gas off. Cover.
7. Serve with plain rice.
Note -
1. The masala has to be ground very finely.
2. Do not make this curry too thin or too thick.
3.You can marinate the fish with finely ground masala paste, before adding to the saucepan.
 

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