Manglorian Fish Curry- Mangalore Meen Kari
|Curry leaves||10 (Fresh Or Dried)|
|Onion||1 , sliced|
|Tomato||1 , chopped|
|Green chili peppers||2 , slit open lengthwise|
|Red masala paste||100 Gram (1/4 Cup)|
|Coconut milk||750 Milliliter (3 Cups)|
|Water||250 Milliliter (1 Cup)|
|Fish steaks||1 1⁄2 Pound, washed and patted dry with paper towels (750 Gram, Pomfret, Cod, Kingfish Or Mackerel)|
|Tamarind paste||1 Teaspoon|
1. Heat the oil in a large skillet over medium heat. Add the curry leaves and onion and sauté until golden brown. Add the tomato, green chili peppers, salt and Red Masala Paste and sauté, stirring constantly, for 2 minutes. Stir in the coconut milk and water and bring it to a boil.
2. Add the fish and tamarind paste and reduce the heat to medium-low. Simmer for 8 to 10 minutes, or until the fish is cooked. When done, the flesh of the fish will be tender and easily fall off the bone. Taste and add more salt if needed. Serve hot with rice.
The most authentic fish to use for this curry is mackerel, which is very popular in the southwestern coastal areas of India. Other medium to full-flavored fish of your choice can be used but do be sure to purchase fish steaks rather than fillets as the bones give a lot of flavor to the curry.