Saundela fish curry my native Karwar style preparation accompanied with Kolhapuri style fish fry (Black pomfret) and rice . My favourite soul food
Ingredients:
· Saundela fish – 4-5 (cut into pieces)
· Salt
· Coconut oil – 1 tbsp
· Onion – 1 medium (finely chopped)
For curry masala:
· Freshly grated Coconut - 1.5 cup
· Turmeric Powder – 1/2 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 – 7-8 (slightly roasted)
· Vatehuli (in kannada) – 4-5 (this is used for sourness)
· Green chilli - 1
Method:
· Clean and marinate the fish with little salt for about 15-20 mins.
· To make the masala for the curry, grind all the above ingredients into a fine paste. (Except green chilli, add green chilli at the end and just grind it once or twice)
· Now take a utensil of your choice, add coconut oil and fry the onions till it is translucent.
· Now pour the curry masala and adjust the water as per your preference. (don’t make it very thin)
· Add salt and let it boil.
· Now add the marinated pieces of fish to the boiling curry and cover it with a lid. Keep the flame on medium heat.
· Let the curry come to a boil, turn off the flame once the fish is properly cooked.
· Serve it hot with rice or any Indian bread of your choice.
