Mangalorean Fish Curry

 I ate a lot of this kind of fish curry with hot steamed rice during hostel days in Manipal. However   this curry is more popularly eaten with neer dosa in typical Mangalorean joints.

I remember this curry being super hot ( temperature and taste too) with prominent coconut, curry leaves and of course fish. Fish wasn't fried, but cooked in the gravy, which was quite thin.

I think the fish in this curry was Bhangda, but since we don't get same in US, Tilapia is a good substitute.

You need:

Oil

Methi/Fenugreek seeds (6 to 7)
Ajwain/Carom seeds (1/2 tsp)

Garlic (4 cloves)

Onion (4 medium, thinly sliced)

Coriander seeds (2 tbsp)

Cumin Seeds (1 tsp)

Curry Leaves (15/20)

Dry red chili (3 to 4)

Grated coconut (1.5 cups)

Ginger ( 1inch)

Fish (I used Tilapia)

Green Chili (2 nos)

Tamarind Concentrate / Extract

Process:

1. Marinate fish pieces with salt and turmeric for 15 mins, and shallow fry.
2. To make the base curry paste:
3. In the same oil, add methi, ajwain, 2 cloves of garlic and sauté for a minute on low flame
4. Add sliced onion (2 noose) and sauté for a minute
5. Add coriander seed, cumin seeds and fry a little more. Sauté till onions turn translucent.
6. Add curry leaves (10-12), dry red chili and 1.5 cups grated coconut. Sauté till you get nice aroma.
7. Blend this mixture with 2 inch ginger , garlic cloves (2), green chili (2) into a smooth paste. Add water if required to blend.
8. In 2 tbsp oil, add mustard seeds, curry leaves. Once they splutter, add remaining sliced onions. Once the onions are golden brown, add the base curry paste and fry till it leaves oil on the sides.
9. Add tamarind concentrate, salt and curry leaves (4 to 5), and water. Bring to a boil and let it cook for 5-6 mins.
10. Add fish. Cover and cook for 4-5 mins. Garnish with green chili and coriander. 

* I like eating this with hot steamed rice with lemon squeezed on top. A hint of extra salt also adds to the zing.