KALVA MASALA (KARWAR PREPARATION- Kalga Bayege in kannada)

A lip-smacking preparation for the sea food lovers. Kalva masala made using coconut, onions and whole spices. Sharing my mummy’s recipe, I have served this scrumptious masala with homemade akki (rice) roti and salad.

Sharing the link of akki (rice) roti:

https://www.hemafoodstudio.com/post/akki-rotti-plain

KALVA MASALA

Ingredients:

· Medium sized Kalva – 450-500 gms

· Coconut oil – 1.5 tbsp

· Onion – 2 medium (finely chopped)

· Coconut chunks – 2 tbsp

· Salt

For masala:

· Freshly grated Coconut – 1 cup

· Oil – 1 tbsp

· Onion – 1 small (roughly sliced)

· Garlic – 4-5

· Fennel seeds – ¾ tsp

· Clove – 4-5

· Cinnamon stick – 1 inch

· Turmeric Powder – ½ tsp

· Coriander seeds - 1 tbsp (slightly roasted)

· Mustard seeds – ¾ tsp (slightly roasted)

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

· Black pepper – ½ tsp (slightly roasted)

· Bedgi Mirchi (dry red chili) – 7-8 (slightly roasted)

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

· Water

Method:

· Clean and remove the very small shells if you find it while cleaning. Wash it nicely in running water and keep it aside.

· Take a small pan add oil in it, let it heat. Now add clove, cinnamon sticks and fennel seeds, sauté it and now add the roughly sliced onions and garlic. Sauté it till the onion turns slightly brown in colour. Keep it aside.

· To make the masala, in a mixer jar add freshly grated coconut, turmeric powder, coriander seeds, mustard seeds, methi seeds, black pepper, bedgi mirchi, vate huli and water. Grind it for 1-2 mins and now add the garam masala, garlic and onions that was slightly fried.

· Don’t grind it into a very fine paste. And remember not to add too much water as this is a side dish and not curry.

· Now take a utensil of your choice, add coconut oil and fry the onions and coconut chunks till onion turns translucent.

· Now add the cleaned kalva to the onions and sauté it for 2 mins.

· Now pour the grounded masala and adjust the consistency by using water. (don’t make it runny)

· Add salt and bring it to a boil. Now cover it with a lid and let it cook on low-medium flame.

· Stir it at regular intervals, be careful it shouldn’t burn from bottom.

· Let the masala and the kalva cook well, keep it on low-medium flame for 8-10, turn off the flame once the kalva properly cooked.

· Serve it hot with rice, fish curry, Sol kadhi or any Indian bread of your choice.