Devji Ni Machhi Athwa Colmi Ni Curry
|Pomfret/500 g prawns, shelled, deveined and cleaned||500 Gram, filleted (white)|
|Onion||1 Large, very finely chopped|
|Tomatoes||2 , blanched and finely chopped|
|Coconut milk||1 1⁄2 Cup (24 tbs) (extracted from 1/2 coconut)|
|Tamarind||10 Gram, infused in 1/2 cup hot water (the size of a walnut)|
|Lime juice||To Taste (as required)|
|Sesame seed oil/Any other oil||1 Tablespoon|
|Ginger piece||1 Inch|
|Garlic pod||1 Large|
|Turmeric powder||1 Teaspoon|
|Dry red chillies||6 (Goa or Kashmiri)|
|Cumin seeds||4 Teaspoon|
|Coriander seeds||6 Teaspoon|
|Cardamoms||2 , seeded|
Rub fish with salt and lime juice and keep aside for half an hour.
Heat oil in a pan and fry onion on low heat till light brown.
Add ground spices, salt, tomatoes, strained tamarind juice and three cups water.
Simmer slowly for 5-8 minutes.
Add coconut milk and slowly bring to boil.
Simmer for five minutes.
Strain curry through a muslin cloth.
Return to pan and add fish and simmer till done.
Leave for 1-2 hours before serving.
Reheat, add lime juice to taste and serve hot with boiled rice.
The longer any curry is kept before serving, the better the taste.
In fact it tastes even better the next day and it is a good idea to make it the day before, and keep it in the refrigerator, if it is to be served for lunch, or cook it in the morning for dinner.