This recipe was brewing in my mind while I was in my room in San Francisco craving for fish curry rice. It covers 3 coastal states, Kerala, Karnataka and Maharashtra, all my favorites when it comes to their traditional curry whether you call it “Meen Koottaan”, “Masa Saar” or “Ghassi”. I am quite happy how it turned out. Would you like to give it a try? Here we go
12 pieces of fish (Mackerel, prawns, rawas or shark can be used)
½ grated coconut
1 tablespoon heap dried prawns
½ teaspoon jeera
one small pinch ajwain
1 tablespoon Kashmiri chilli powder
4 tablespoon small onions sliced thin
1 teaspoon turmeric powder
1 inch piece ginger cut in to 3 and crushed
2 sprigs curry leaves
8-10 kokkum
6-8 green chillies slit
2 tablesppon oil
2 tablespoon small onions sliced thin
Clean the dried prawns and soak it in 1 cup of water for 5 minutes. Add the prawns with water, coconut, jeera, chilli powder, turmeric powder, ajwain in a mixer add another 2 cups of water and blend it to a fine. Take a deep pan, put the cut onions, curry leaves, green chillies, ginger kokum and pour in the blended coconut. mIx thoroughly with hand add the fish pieces and bring it to boil on medium heat. Stir gently occasionally and let it cook for 10 mins . In the mean time add 2 tablespoon of oil in a pan and fry the 2 tablespoon onion and once it becomes light brown add it in to the simmering curry and then stri well and switch the heat off. Cover it with a lid and let it rest for 10 mins before it could be eaten with rice
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