Sunday, February 24, 2013
Fanna Upkari is very spicy & tangy curry - generally made with fish like pomfret, mackerel, prawns and sardines. Vegetarians can substitute potatoes or mushrooms to make a very spicy curry which goes extremely well with plain rice. This curry needs just a few basic ingredients like coconut oil, onion, tamarind pulp and spicy chili powder. It doesn't have any coconut. However, the method of frying the finely chopped onion in the coconut oil and then adding tamarind pulp and spicy chili powder, makes this simple curry lipsmackingly delicious. Though the ingredients are very basic, care has to be taken to make sure that the onion is finely chopped and is roasted to perfection without burning it.
Pedvya Fanna Upkari
4 sardines, cleaned, washed, make gashes [If they are too big, halve them]
1/2 tsp turmeric powder
2 tbsp coconut oil (or mixture of peanut oil and coconut oil)
1 1/2 cup finely chopped onion
1 tbsp spicy chili powder (this curry is spicy!)
2 tsp tamarind pulp
1. Clean, wash sardines. Make gashes on the fish.
2. Sprinkle salt and turmeric. Coat it nicely and set aside.
3. Heat an iron kadhai. Add oil - preferably coconut oil.
4. Add onion and keep frying for about 15 - 20 minutes or more till onion is deep brown but still not burnt. Make sure that the gas is not high.
5. Now add chili powder, tamarind pulp and 1 cup water.
6. Bring to boil. Place sardines in a single layer.
7. Let the sardines cook and let water evaporate till thick consistency is reached.
8. Switch off and transfer it to the serving bowl. Do not keep in the iron kadhai.
1. This curry tastes best after few hours since masala is nicely marinated with the fish.
2. Serve with plain rice.
3. Onion has to be very finely chopped
4. Make sure that onion doesn't get charred in the roasting process.