Sneha's Recipe: Indian Fish Curry

This is an East Indian dish that is a mostly prepared in Monsoons where in fresh fish is not easily available because of rains. Dry fish is stocked in East Indian homes in the month of February or March wherein you get fresh dried fish. This is a most easy quick and delicious dry / side dish.

Sending this to Fish Friday Foodies our Host choose the theme prepare a Fish dish with " Preserved Fish- Pickled, Canned, Dried".

Ingredients

2 Cups Zavla / Baby Shrimps
2 - 3 Baby Brinjals - cut into pieces
2 Spring Onions - finely chopped - green and white separated
8 Cloves Garlic - minced
1 Inch Ginger - minced
3 Green Chillies - minced or according to taste
2 Tablespoons Coriander Leaves - finely chopped
1 Tablespoon Heaped Bottle Masala - see note
2 Tablespoons Oil
1 Teaspoon Tamarind Juice or 4 -5 Kokam
Salt to taste

Method

Clean the dried baby shrimps well to remove any dirt, stones or any other dried fish. Wash the zavla / dried shrimps well in a bowl of water taking only what come on top ( at the bottom will be all the dirt that settles down) and then soak it in clean water for 10 - 15 minutes (this step is very important - do not use the dry fish directly it to needs to be soaked in water first). After 15 minutes place the shrimps in a fine mesh strainer to drain all the excess water. Keep aside.

Slice the brinjals and keep in the water to avoid darkening.

In a vessel/ pan heat oil add chopped onions, green chilly, ginger and garlic, saute for 5 minutes.

Add the chopped spring onions and saute for 2 -3 minutes.
Now add the the soaked & drained shrimps /zavla and fry for 2 minutes then add the bottle masala and and chopped brinjals.

Mix well just sprinkle water and cover with lid and cook over medium low flame till the shrimps and brinjals are done. Now add the tamarind pulp and cook for few more minutes. Garnish with chopped coriander leaves.

Serve hot with Handbreads (Apas)

My Notes
If you do get bottle masala then use Kacha Masala and garam Masala powder to taste.

Can use any type of brinjals in this dish.. the quantity also varies according to you.

Labels: Zavla, Dried Baby Shrimps, Brinjal, East Indian, Bottle Masala, Side Dish, Fish, Fish Friday, Indian Fish Curry

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This month I, am hosting the event for our group Fish Foodie lover's and the theme is to prepare any Indian Fish Curry - with or without coconut based gravy, which goes with rice. I made this spicy Mackrel Curry with coconut and enjoyed it with steamed rice.

Here I, have used Sichuan Pepper or Tirphal. The outer black colored pod in the dark black berry fruit is used in ample amount of cooking in Indian, Chinese, Indonesian, Tibetan, Nepalese and Korean cooking. In Goan Konkani and Marathi this is known as Tirphal or Tirfhal or Tirfala. In Manglorean Konkani, it is known as Teppal. The inside black seed is not used for cooking. At least my mother never used it even while making our Bottle masala.

This is mostly used in Fish preparations and a few vegetarian dishes, my mother used this spice to make mackerel curry, she use to say that this spice neutralists the typical smell of the mackerel fish when used.

IngredientsTo Mariante the fish
3 Mackerel/Bangda
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

For the Masala - grind to fine paste
8 Dry Kashmiri Chillies.
5 Garlic Cloves
1 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Tirphals / Sichuan Peppers
1/2 Cup Fresh Coconut - grated
1 Teaspoon Raw Rice - washed
2 Tablespoons Tamarind Paste
Salt to taste.
3 Tablespoons Oil

Method

Clean and Wash the Fish . Cut it into 2 or 3 pieces depending on the size of the fish.

Rub the turmeric and salt inside and outside the fish and keep aside.

Grind all the ingredients for the masala with little water to make a fine paste.

In a pan heat oil and saute the masala for 5 minutes till oil leaves the sides then add water about a 1.1/2 to 2 cups and salt to taste. Bring it to boil point then reduce the flame to low and let it simmer for 10 - 15 minutes and the gravy is reduced to the desired consistency . Then add the fish and let it simmer on slow flame for 3 - 5 minutes or till the fish is cooked. Serve hot with Hand breads or Jowar Roti or Steamed rice.

Enjoy this spicy mackerel curry.

Labels : Mackerel, Seafood/Fish, Fish Friday, Indian Fish Curry, Sichuan Pepper, East Indian

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