I have made this with seer fish you can use any white fish. I remember as kid, this was my comfort food and would enjoy this with hot Hand breads(Apas), you can also enjoy this with any crusty bread or steamed rice.
1 Medium Onion - thinly sliced
6 Green Chillies - slit
1" Piece Ginger - cut into juliennes
6 Cloves Garlic - cut into juliennes
1 Small Tomato - chopped
Vinegar to taste
2 - 3 Tablespoons Oil
Salt to taste
½ Freshly Grated Coconut - remove milk (first & second extract)-keep separately
Grind To Paste
6 Cloves Garlic
½" Piece Ginger
1 Teaspoon Cumin powder
1½ Teaspoon Coriander powder
½ Teaspoon Turmeric powder
10 Black Peppercorns
2 Tablespoons Coriander leaves
2 Green Chillies
2 Tablespoon Grated Coconut
Method
Heat oil in a pot or mud vessel/treezal, fry the ginger, garlic, green chillies, onion and tomato, sauté till the onion is translucent ( I removed a little of this for garnishing). Now add the ground masala , wash the mixer jar with little water and fry till oil surfaces. Add the first extract coconut milk and salt to taste, give it a good mix , slowly slide in the pieces of seer fish and give it a light mix so that fish is submerged in the gravy. Let this come to boil on medium low flame. Cover and let it simmer for 2 minutes or till the fish is cooked. Switch off the flame add the vinegar, taste for sourness if needed add according to your taste.
Labels: Fish Stew, Fish Friday, East Indian, Main course, Seafood/Fish
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