By Shireen Jamooji
December 12th, 2023
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From the coastal city of Mangalore in Karnataka comes this fiery hot but flavour-packed speciality. Known for the use of seafood and fiery red chillies, this is a staple of Mangalorean cuisine.
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700-800 grams of fish slices or small whole fish 2 tablespoons of coconut oil Curry leaves for garnish Chopped coriander leaves for garnish For red chilli paste: 10-15 Byadgi red chillies 1 tablespoon chopped garlic 10 curry leaves 1 teaspoon cumin seeds ¼ teaspoon fenugreek seeds 1 teaspoon salt
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Soak dry red chillies in hot water for 30 minutes and dry roast cumin seeds and fenugreek seeds.
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In a mixer grinder, combine soaked red chillies, roasted cumin and fenugreek seeds, curry leaves, chopped garlic, and salt. Grind to a smooth paste.
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Take half of the chilli paste and marinate the fish pieces for 1 hour. Reserve the remaining half of the chilli paste.
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Heat a pan with coconut oil. Shallow fry the marinated fish pieces on low flame for 10 minutes on each side. Keep them aside.
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In the same pan, add curry leaves and the remaining chilli paste mixed with a little water. Fry this masala on low heat for 5 to 7 minutes.
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Pour the masala over the fried fish and serve hot, sprinkling chopped coriander.
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