How about some fish and rice for lunch ? If there is a good fish curry, then there is nothing more i need with rice.When i got some fresh sraavu from market, i remembered the sraavu curry amma used to prepare. The gravy had a slight mustard flavor to it and made the taste quite unique for this fish curry. I have not seen amma add mustard seeds that is ground with other ingredients, for any other fish curry. So this was special for sraavu curry. I called amma for the recipe and here it goes.
Monday, March 08, 2010
1 kilo- Shark, skinned & cut to small pieces
1 tsp - Red chili powder
1 tsp - Turmeric powder
2 to 4 - Green chili, slit in center
1/2 cup - Small onion, diced
2'' piece - Ginger, chopped
1 big lemon size - Tamarind
Few sprigs - Curry leaves
Salt to taste
To grind to a smooth paste
1/2 shell - Coconut grated
4 - Kashmiri dry whole chili
1.5 to 2 tsp - Mustard seeds
1 ) Extract 1 to 1.5 cup tamarind juice from the tamarind pulp, by soaking in water.
2 ) To a earthen pot add fish pieces, chili powder, turmeric powder, green chili, ginger, small onion, curry leaves, salt and enough water to immerse the fish in. Bring to a boil, simmer and cook till the fish is cooked.
3 ) Meanwhile, grind to a smooth paste, coconut and kashmiri chili with tamarind water. Then add mustard seeds and pulse two to three times to get the mustard seeds crushed. Just get the seeds crushed and not a paste.
4 ) Add the coconut paste to the fish and add more water if needed to get a semi- thick gravy consistency. Bring to a boil, simmer for a few minutes, add some curry leaves and pour some coconut oil on top. Take off the stove and serve hot.
Serve hot with rice and enjoy the meal.