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By : Mariena DsouzaGrind the coconut in 2 cups of warm water.
Strain in muslin cloth and extract 11/2 cups of Thick Coconut milk.
Take the remains of the coconut and add 4 cups of warm water and grind once again.
Strain in muslin cloth to extract 3 cups of thin coconut milk.
Set aside thick and thin coconut milk separately.
Apply a little salt to the fish and shallow fry the fish as usual. Drain and set aside
Heat oil and add onion, ginger, chiilies and fry till the onion is translucent.
Add the ground masala paste and fry for approx 3 - 4 minutes.
Add the remaining thin coconut milk. Add a little salt.
Bring this mixture to 1 - 2 boils.
Add the fried fish pieces and shake the vessel so as the gravy should cover each and every piece.
Let it boil once again. Lower the gas to minimum.
Check Salt and add the thick coconut milk and let it simmer for around 5 - 10 minutes.
Garnish with coriander leaves and serve hot with hot steaming rice or steamed rice.
P.S. Rauns fish Curry or Rauns Fish Head curry just tastes great with this curry method.
1 Kg. Surmai Fish (White) Cleant, Sliced & Washed
1 Medium sized Onion, Sliced
5 Slit Green Chillies
1 Inch Ginger chopped
3 Tblsp of Vegetable Oil or Coconut Oil for tempering
Oil for frying fish
Salt to taste
A few Coriander leaves to garnish
For Coconut Milk:
4 Cups of Grated Fresh Coconut
- Grind the coconut in 2 cups of warm water.
- Strain in muslin cloth and extract 11/2 cups of Thick Coconut milk.
- Take the remains of the coconut and add 4 cups of warm water and grind once again.
- Strain in muslin cloth to extract 3 cups of thin coconut milk.
- Set aside thick and thin coconut milk separately.
For Wet Ground Masala :
(To be ground with 1 cup or a little more of Thin Coconut Milk and to be fine ground)
1/4 cup grated coconut
1/2 Onion chopped
3/4 Tsp Mustard Seeds
3/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
8 Madras Red Chillies
8 Kashmir Red Chillies
6 Pepper Corns
8 Garlic Cloves
Lemon sized ball of Tamarind
1 Tblsp Coriander Seeds
