Weekends call for a satisfying, scrumptious meal and what better than Coconut Fish Curry! Perfectly and tenderly cooked, fish curry is deceptively simple, well-balanced and inviting to the senses. It truly is a classic, winning dish 🙂
The tanginess of the kokum and fragrant flavors of the spices blend wonderfully to give you an aromatic, super delicious fish curry that’s comforting for your palate.
Fish – 6 pieces
Onion – 1 medium sized
Grated coconut – 5 tbsp
Ginger garlic paste – 1 tsp
Red chili powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Turmeric powder -1/4 tsp
Garam masala – 1/4 tsp
Kokum – 4 pieces
Curry leaves 9-10
Mustard seeds – 3/4 tsp
Oil 2 -3 tbsp
Salt as required
You can use king fish, tilapia, mackerel, or any fish you like. Wash thoroughly.
Soak Kokum in some warm water and keep aside.
Roughly chop onions.
Grind together onions, grated coconut, ginger-garlic paste, coriander seeds, cumin seeds, red chili powder into smooth paste.
Heat oil in a wok. Once the oil is hot, add mustard seeds. Once they splutter add curry leaves.
Add the ground masala and fry well. Add turmeric powder, garam masala and salt.
Once the masala forms a lump and oil separates, add about 4 cups of water and bring it to boil.
Make sure the gravy is of medium consistency and be careful while adding water. Add 3 cups first and depending on the consistency you desire, add more water accordingly.
Mix little water in Kashmiri red chili powder and add it to the gravy.
Also add the soaked Kokum with the water.
Once the gravy comes to a boil, add the fish pieces and cook on medium flame for 10-15 minutes. Fish cooks faster.
Serve with steamed white rice, boiled rice or rice rotis and enjoy J
Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.
Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.
Raw Rice – 1 cup
Par boiled Rice – 1 cup
Coconut grated – 6 tbsp
Cumins seeds – 1tsp
Onion – a small piece just for flavor
Oil for deep fry
Salt as required
Wash and soak the rice for 4-5 hours
Drain all the water from the rice
Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
Knead to make a soft dough
Make small equal sized balls
Take a clean white cloth (about the size of a handkerchief) and wet it
Place it on a flat circular rolling board or chakla
Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
Meanwhile, heat oil in a kadai
Remove the puri slowly from the cloth and drop into the boiling oil carefully
Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
Those of us who grew up in Bangalore, must be familiar with set dosa 🙂 A hearty breakfast, the spongy and fluffy dosas are delicious when paired with chutney or sagu.
Here’s a simple recipe on how you can make set dosas.
Dosa rice/ Raw rice – 2 ½ cups
Parboiled rice – 1 ½ cups
Methi/Fenugreek seeds – 3 tsp
Urad/ Black gram Dal – 1/2 cup
Puffed rice – 1 ½ cups Soda – a pinch
Salt as required
Making the dosa batter:
Take dosa rice, parboiled rice, and methi in a big bowl; wash them thoroughly and soak.
In another bowl, take urad dal and wash it thoroughly. Add the puffed rice and soak.
Make sure to soak ingredients in 1 & 2 points separately for at least 5 hours.
Mix all the soaked ingredients into one bowl after draining all the water.
Grind into a smooth paste in batches using a wet mixer grinder or just a mixer. If you are using a mixer, make sure you use ice cold water little by little while grinding. This is to keep the mixer cool, and it helps in fermentation too.
Cover the container of the batter. Allow it to ferment in a warm place overnight or for at least 8 hours.
The batter doubles up. Add salt as required and a pinch of soda and give a gentle mix without disturbing the air bubbles.
Heat a griddle or tawa and pour a ladle full of batter in the middle. Drizzle a few drops of oil on top.
Cook for a few minutes and flip using a spatula. Cook for a few more seconds. Make the rest of the dosas in the same manner.
Take a small onion and poke it with a fork. Dip it in water and rub it on the griddle each time you make the dosa. This prevents the dosas from sticking to the griddle; it also makes it golden brown and crispy and adds a nice flavor.
Serve the Set dosas hot with vegetable sagu and chutney.