* Fish Curry in Coconut Gravy

 

            This is one excellent fish curry (my favourite) which my mom makes. And she learnt it long time back from my dad's best friend's wife. Thanks Tamilmani aunty for giving mom this excellent recipe. My mom often used to make this whenever I used to go home for vacation and I make sure I eat it in lunch as well as in dinner. It tastes nice in lunch but in dinner it is awesome..coz the gravy and flavour is infused in fish by night. I compare this dish with wine ,,as it gets better as it ages :).I feel nostalgic whenever I eat this dish,,reminds of the comfort and cosiness of my parent's home and  the love of my Mom. Everybody has some special memories of home,,for me this is just one  of the many fond memories and it is  like carrying your heritage now :)

Here goes the recipe

Ingredients for the gravy:

1. Fresh grated coconut --1 cup

2. Chopped Onion --1/4 cup

3. Pepper corn -- 5-6

4. Whole Cumin -- 1 tsp

5. Garlic Cloves -- 1-2 cloves will do

6. Liquified Tamarind Pulp -- 8-10 cups(From 2 tb sp pulp)

7. Coriander powder -- 1 tb sp

8. Turmeric Powder -- 1 tsp

9. Red chili powder -- 1/2 tsp(adjust to your taste)

10. salt(to your teste)

Ingredients for Curry :

1. Fish - 1 lb(approx 450 gms,I use Tilapia steaks for this preparation)

2. Chopped Onion -- 1/2 cup

3. Fenugreek Seed -- 1/2 tsp

4. Mustard seeds -- 1 tsp

5. Whole red chilly -- 2

6. Curry leaves -- 10

7. Vegetable oil -- 7-8 tb sp

Preparation :

1. In a blender put the grated coconut,whole cumin, pepper corn,

garlic ,blend all ingredients to a fine paste.

2. Add the coconut paste to the tamarind water.(To make the tamarind

water soak the tamarind pulp in water water for 10-15 mins and squeeze

out all the juices and add 3-4 cups of water fro 2 tb sp pulp)

3. Mix the coriander powder,turmeric powder,red chilly powder salt to

the tamarind,coconut mixture.Taste the salt to perfection at this

stage,because then you wont be able to taste later as you will be

adding fish to it.

4. Clean the fish and keep it aside.

5. Now starts the curry making process.Pour the vegetable oil in a hot

pan,Splutter the mustard seeds and fenugreek seed.Add whole red

chillies,Curry leaves and onion to oil and saute for 5-7 minutes or

until the onion is soft and translucent.

6. Now time to add the tamarind and coconut mixture.

7.Bring this mixture to a boil(it may take around 5 mins) in high heat.Once

it comes to boil lower the heat.

8. Add the fish to the simmering gravy and cook in low heat for about 45

minutes.Don't stir in between,Fish in this curry is very soft so it will

break apart.You can stir very gently in between.

When the gravy reduces to almost half the original amount, the curry

is ready.

9. Serve the delicious  curry with  rice..I  love it with chapati too.

*Bhapa Pomfret(Steamed pomfret fish with mustard )

This dish is originally made with Hilsa fish and is a truly authentic Bengali dish and very close to all Bengali's heart.I'm not bengali but I have always lived in a multi cultural environment which let me try dishes from different places and pick my own choice.I love to try out new things in my kitchen always.Other wise life would be so boring.It adds a hint of spice to our life.As here in Toronto,I couldn't find Hilsa I tried this recipe with pomfret.I usually make pomfret with mustard sauce(curry style) but last week end I wanted a change and after hearing from my cousin that his wife makes awesome bhapa hilsa,I was even more inclined to make this dish.

So here goes the recipe......

Ingredients:

1.1 pomfret( I used 1-1.5lb size)

2.2 Pinch of Turmeric

3.2 tb sp Black mustard powder

4.1 tbsp white mustard powder(if you don't have white then you can just use black mustard powder,traditionally they use mustard paste.But I replaced it with powder as it is easy to get and use here in Toronto)

5.2 tb sp fresh grated coconut

6.4 green chillies(or as hot as you want)

7.salt

8.1 tsp mustard oil(Mustard oil has a distinct flavour which goes very well in this dish),if you don't have you can manage with vegetable oil too.

Preparation:

1.Wash the fish well and rub salt and turmeric.keep it aside for 30 minutes.

2.In a blender blend the coconut,green chillies,both types of mustard powders with very little water.So that the texture remains like a paste(not very runny)

3.Spread the fish in a box(I used the round baking dish) in a single layer.

4.Mix a pinch of turmeric in the coconut,mustard,chilly paste and pour over the fish so that the fish is coated well with the paste.

5.Pour 1 tsp of mustard oil on the fish and paste.

6.Now fill the pressure cooker with 1.5 inch depth water(make sure your fish box is taller than water level) and place the fish box inside the cooker.

7.Close the cooker with the whistle on top and cook for 2-3 whistles which may take around 30-35 minutes.

And it is done,,serve with steamed rice and it is a true smell of being at home away from home.I made it with bringal fry and some salad.Weekend lunches are all about relishing memories back home and relax.