HALWA MASALA/ SUKHA (Black pomfret Fish) Karwar Style

A lip-smacking preparation for the sea food lovers. Halwa masala/ sukha made using coconut, onions and whole spices. Sharing my mummy’s recipe, I have served this scrumptious masala with rice (not in frame) and salad. My favorite soul food.

Ingredients:

For Ground Masala:

· Freshly grated coconut - 1 cup

· Turmeric Powder – ½ tsp

· Garlic – 6-7 Cloves (slightly fried)

· Onion – 1 small (sliced - (slightly fried))

· Coriander seeds - 1 tbsp (slightly roasted)

· Mustard seeds – ¾ tsp (slightly roasted)

· Methi seeds – less than ¼ tsp (slightly roasted)

· Black pepper – ¼ tsp (slightly roasted)

· Bedgi Mirchi – 6-7 (slightly roasted)

· Vatehuli (in kannada) – 4-5 (this is used for sourness)

· Salt (as per taste)

· Oil – 2 tsp

For cooking:

· Black Pomfret (sliced) – 8-10 pieces

· Salt to marinate the fish

· Freshly ground masala

· Onion – 1 big (finely chopped)

· Ginger - 1 inch (finely chopped)

· Green Chilies – 1-2 (finely chopped)

· Coconut oil – 1 ½ tbsp

Method:

· Clean and marinate the fish with little salt for about 15-20 mins.

· Take a tempering pan add oil, garlic and sliced onion, fry till it turns light brown in colour. Keep this aside.

· In the same pan slightly roast all the ingredients that is mentioned for the ground masala.

· To make the ground masala, grind all the ingredients (except the fried garlic and onion, add this at the end and just grind it once or twice) into a paste. Do not make it very fine. Do not make it very runny, don’t add too much water. Once done pour the masala in a mixing bowl.

· Now take a pan, add coconut oil and fry the ginger, green chilies and onions. Fry till the onions turn translucent. Mix these fried ginger, green chilies, and onions with the ground masala, adjust the salt if required.

· Now apply the masala on the marinated slices of fish.

· Heat a shallow pan, if possible, use a big pan and place all the fish slices on it. Cover and cook for 7-8 minutes. Once you remove the lid, you may find water that is released from the fish.

· Now flip the slices carefully and now no need to cover the pan again. Keep the flame on medium heat, the water will evaporate.

· Turn off the flame once the fish is properly cooked.

· Serve it hot with rice.