Calling all seafood lovers!
This curry tastes absolutely delicious, it’s packed with so much spices and flavours. This is a definite must try especially if you’re looking to satisfy your seafood cravings.
Here’s what you’ll need:
1. 2 medium size pomfrets (cut long Med.size pcs or if they are small in size you can use them full as it is)
2. 300 gms squids cut it into round pcs.
1. 2 tsp coriander seeds
2. 1 tsp cumin seeds
3. 7-8 black pepper
4. 1/2 tsp turmeric powder
5. 1 tbs tamarind pulp
6. 1.5” ginger
7. 7-8 garlic cloves
8. 1 small green chilli finely chopped
9. 1/2 tsp ginger julienne style (thin)
10. One onion chopped
11. 1 tomato chopped
12. 3 tbs coconut oil
13. Salt to taste
1. Marinate the fish with some salt, turmeric and tamarind pulp. Keep aside or in the chiller for 15 minutes.
For red masala paste:
1.6 dry Kashmiri chillies known as (paprika),
2.6 dry Bedgi chillies (Cayenne) soak them in lukewarm water for 15-20 mins
Dry roast the spices with few drops of oil given below.
3.2 tsp coriander seeds
4.1 tsp cumin seeds
5.7-8 black pepper
Grind the roasted spices , with 6-7 garlic (1.5” ginger), deseeded soaked chillies and add a little water to form a smooth paste. Transfer this paste in a small bowl.
In a large saucepan, heat 3 tbsp of coconut oil over medium heat. Add the onion and sauté until translucent. Next, add the chopped tomatoes and cook until they turn soft. Add the masala paste and salt to taste.
Continue to stir the mixture for another 1-2 minutes. Then, return the heat to medium high. Add the fish and cook for another 3-5 minutes until most of the liquid has evaporated. Add the second extracted (thin) coconut milk and water.
Bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the sauce thickens slightly, for about 5 min. Add the thick coconut milk and cook for another 5-7 min.
Finally, add the chopped green chilli and grated ginger.
Your curry is now ready to serve! Best eaten with jasmine rice.