Fish Curry ( मच्छी च कालवण)

The recipe for fish curry varies in every region of India. People in Maharashtra make it differently than compared to people down in South or East. There is no set rule for a specific fish curry, the ingredients differ as we move to different states. The uniqueness of Maharashtrian fish curry is the spice that is used while marinating the fish. Whereas, South Indians have various ingredients like curry leaves, mustard seeds, onions etc. When we move towards east, to be specific Bengalis, the fish itself is fresh water fish and not salt water unlike Maharashtrians and South Indians.

As my roots are more towards the Konkan region, the use of coconut and amsul (Kokum) are prominent in our cooking. The spices we use are made of "Bydagi Mirchi" which is more on the spicier end. Hence my kitchen is always stacked with homemade spices ranging from Kolhapuri Mutton Masala to Fish masala and Goda Masala.

One such treasure from my family is our "Fish Curry" which has been passed down by my Grandmother to members of our family. It is the easiest and quickest recipe that can be prepared with ingredients available in household.

Let's have a look at the lip smacking recipe.

Ingredients for Marination:
1 Whole fish thinly sliced (Kings fish/Surmai/Promfret/Tilapia/Bombay Duck)
1 tsp Ginger Garlic Paste
1 tbsp Fish Masala (Malwani Fish Masala: Can use any store brought fish masala too)
1 tsp Turmeric Powder
Salt to taste
Soak 5-6 kokum in 3 tbsp warm water (You can use Tamarind water too or 1 tbsp Lemon Juice)

Ingredients for Curry Mixture:
5 Peeled Garlic Pods

1/4th Cup shredded Coconut

1 tbsp Coriander Seeds (You can also use Coriander Powder)

1/4 Onion
3-4 Whole Red Chilies (You can also use 1 tbsp Red Chili Powder)
Water while grinding

Ingredients for Curry:

1 sprig of Curry Leaves

1 tsp Garlic Paste (2 Garlic Pods roughly smashed will also do)

1 tsp Turmeric Powder

3-4 Kokum

Salt

Oil

Coriander for Garnish

Method:
Clean the fish well and marinate it with the ingredients mentioned above. As far as Kokum is concerned, squeeze the kokum well in order to extract excess juice. Pour the water on fish well and make sure fish is covered well with the water. DO NOT USE EXCESSIVE water.

NOTE: You can add tamarind water or lemon juice as well if Kokum (amsul) not available.

Keep fish marinated for 1 hour minimum.

In a bowl add Coriander Seeds, Whole Red Chilies and Garlic. Soak it in warm water for 4 hours minimum.

Strain the water and deseed the chili and add all ingredients to the mixer container.

If using Red Chili Powder and Coriander Powder then soaking can be avoided. Directly add all 3 ingredients to the mixer container.

Grind the mixture to fine paste and do not make the mixture too runny.
Heat a pot and add 1 tbsp cooking Oil or Coconut Cooking Oil to it on medium flame.

Once the oil heats up add coarsely crushed garlic pods to it, while the flame is on low. Make sure not to burn the garlic. Add Curry Leaves to the pot.

Add 1 tsp turmeric powder to the pot and mx all ingredients well.
Once the garlic turns brown add the grinded curry mixture to the pot and increase the flame to medium and keep stirring it.
Add 1/2 cup water to the pot and mix it well. Add Salt at this stage and mix it well. We have added salt while marinating fish as well hence be carefully not to add it in excess.

After the curry comes to first boil, add marinated fish to the curry and mix it well.

Add Kokum to the curry as well.
Make sure the flame is medium.
Let it cook for 10 mins on medium flame with the pot covered with lid.
Check the spice and salt at this point and make sure its as per your taste. If required add water to the mixture, based on your requirement. Let it cook for another 10 mins.
Make sure the fish is cooked. Add chopped coriander for garnishing.
Serve hot with white rice.