Traditionally, an earthenware pot (chatty) or deep pan was used when cooking fish curry. These pots or pans were reserved only for fish and the curry produced was unbelievably tasty.
Ingredients: (Serves 4-6)
- ½ tablespoon ground coriander
- ½ teaspoon ground turmeric
- 1 tablespoon chili powder
- 250 ml/8 fl oz/1 cup fish stock
- 1 tablespoon cooking oil
- 2 large onions, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 5 cm/2 inch knob ginger, peeled and sliced
- 1 stalk curry leaves, leaves plucked
- 4 green chilies, seeded and sliced
- 2 raw mangoes, or 4 tart tomatoes, sliced
- 500 g/1 lb 1½ oz snapper or mackerel fish head, cut in half
- 75 g/2½ oz grated coconut, dry-roasted and finely ground
- 250 ml/8 fl oz/1 cup coconut milk
- Salt to taste
Method:
Stir ground coriander, turmeric and chili powder into fish stock.
Heat oil and sauté onions until golden. Add garlic and ginger and stir-fry until soft. Add curry leaves, green chilies, mangoes or tomatoes and fish stock mixture. Bring to the boil, then cover and cook for 5-8 minutes. Lower heat and simmer for about 10 minutes, or until gravy is slightly reduced. Add fish and simmer for 5 minutes.
Add roasted ground coconut and stir carefully.The gravy can be thin or thick according to your liking. For a thinner gravy, add more stock or coconut milk at the end. The gravy matures with prolonged simmering. If you prefer it strong, remove the fish halfway through, thicken gravy and replace fish at the end.
Taste for salt and remove from heat. Serve with rice or dosai.
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