One can create a myriad of flavors with the same set of ingredients. We Mangalorean’s are specially skilled at this. Since Mangalore is a coastal town, fish forms the staple diet of most people. Manglorean cuisine has always been popular for their well-balanced blend of coconut, curry leaves and the traditional spices……especially sea food!
Bunt style Fish curry has all the flavors of coriander seeds, peppercorn and most importantly I feel adding ajwain (carrom seeds) gives a beautiful aroma which is irresistible….
This is a very easy and quick recipe, you will just have to roast and grind the masala and cook fish in it. I have used an earthen pot because I strongly believe that preparing fish in an earthenware enhances its taste.
Bunt cuisine is to me what Andhra cuisine is like to the rest of India – Spicy, fragrant, flavorful, finger licking’ good and makes you ask for MORE!
This fish curry is best had with the Mangalorean red rice; however you can also have it with white rice
Do try this recipe and let me know how you liked it!
Maanji Ghasi/White Pomfret Manglorean Style Fish Curry
Course: Manglorean Cuisine, Non VegetarianCuisine: Indian5
servings20
minutes30
minutes50
minutesIngredients
10 pieces Maanji/White Pomfret
Salt to taste
3 cups water
- For grinding
1 1/2 cups Coconut
4 cloves Garlic
small lime sized tamarind
- For roasting
7-8 Badgi chilly
1 tbsp Coriander seeds
½ tsp Carom seeds (ajwain/oma)
7-8 Pepper corns
5 Methi seeds
- Tempering
1 onion, finely chopped
2 tbsp coconut oil
Directions
- Marinate the fish with some salt and turmeric powder
- Roast coriander seeds, carom seeds, peppercorns, methi seeds, and badgi chilly individually.
- Grind the roasted ingredients along with coconut, tamarind and garlic adding water little at a time to a smooth paste (it came up to about 1 cup of water). Reserve the masala water from the blender jar.
- Transfer this ground masala to the wok/pan that you will be cooking in along with the masala water. Add 2 more cups of water
- Let this come to a boil…this will take about 7-10mins. At this stage you can add salt.
- Now lower the flame completely and add in the fish pieces and cook covered for further 10 mins. Do not mix with a spoon/ladle as fish are very tender. Just swirl the wok/pan if need be.
- Meanwhile in another small kadai / pan heat some coconut oil and add finely cut onions and let them brown
- Keep mixing constantly so the onions brown evenly.
- Add this to the fish curry and swirl the wok/pan again and turn off the flame.
- Your fish curry is ready to be served. You can serve this hot with boiled rice or white rice.
Notes
- You can adjust the chilly according to your spice levels.
- Coconut oil gives added flavor. However, you could use normal cooking oil instead.
- I have used pink rock salt; however, you can add normal salt.
- Just before you add the seasoning check the salt and add more if required, as the fish tends to absorb the salt in the masala.
- The ground masala can be frozen for upto more than a week.
