Kolhapuri fish

This is one of the yummy fish currys' I make. It takes a little bit of effort and time but its totally worth it. Its super delicious and it can be served with any kind of roti or with rice.

Kolhapuri Fish (Fish in coconut tomato gravy)

Kolhapuro fish

Ingredients

1. 2-3 salmon fish fillets (about 1 lb) and cut into 1.5 inch chunks
2. 1 medium large onion sliced
3. 2 medium small tomatoes chopped
4. 2 large or 3 medium garlic pods
5. 1 inch ginger
6. 2 tablespoons oil
7. 3/4 teaspoon each of salt, chilli powder, turmeric
8. 1/2 cup plain yogurt
9. 1 tablespoon fresh squeezed lemon juice
10. 2 tablespoons desiccated coconut

Marinate the fish pieces with salt, chilli powder, turmeric, lemon juice and yogurt.

Heat 1 tablespoon oil and fry the onions till they start becoming brown. Add the ginger and garlic pieces and coconut and fry for a couple of more minutes. Add tomatoes and cook for 5 minutes and let it cool and grind to a smooth paste.

Heat the remaining oil and add the fish pieces along with the marinate and fry for 5 minutes. Add the paste to the pot along with 2 cups of hot water. Simmer for 20 minutes. Garnish with cilantro and enjoy with rice or naaan

Chettinad fish curry

I do not like fish curry, but this curry was so super delicious I had to have a second serving. It was great. Thats it. You need to try it

Chettinad Fish curry (Fish in coconut based gravy)

Chettinad fish curry

Ingredients:

1. 3 fish fillets (preferably white fish)
2. 1 tablespoon oil
3. 2 cups tamarind juice from a small golf ball sized tamarind
4. 1/2 teaspoon each of salt, turmeric, chilli powder, coriander powder, mustard seeds
5. Few curry leaves

Ingredients for grinding:

1. 1 teaspoon each of coriander seeds, fennel seeds, 
2. 1/2 teaspoon each of poppy seeds, methi seeds
3. 1 teaspoon oil
4. 1 cup chopped onions
5. 1 large tomato
6. 2 large garlic pods
7. 1/2 inch ginger peeled
8. 1 heaped tablespoon dessicated coconut

Ingredients to marinate the fish

1. 1 tablespoon all purpose flour
2. 1/2 teaspoon each of salt, garlic powder, black pepper

Cut the fish fillets into 1 inch cubes and marinate it with the ingredients in marinate

In a pan heat 1 teaspoon oil and fry fennel, coriander and methi seeds for 1 minute. Add the onions and and ginger garlic and fry till onions become tender. Add cococnut and mix. Add tomatoes and stir well. Let it cool and add poppy seeds and grind it to a paste . Add about 1/2 cup water wile grinding.

In a pan heat the tablespoon oil and fry the fish pieces 3-4 minutes on each side and drain and set aside.

Add a little bit more oil and add the mustard seeds and curry leaves and fry till they start to splutter. Add the ground paste and the spices and salt and tamarind juice and bring to a rolling boil. Simmer for 10 minutes. Add fish and simmer for 10 more minute till oil separates. Garnish with cilantro and serve with hot steamed rice

Maharastrian Fish stew

I was seaching for some fish curry with lots of sauce or fish stew to go with the Roti cause I didn't want to make rice today and I found this "hirva" fish curry from Maharastra. And I also got the Kokum the recipe called for but I was not sure how tangy this kokum is. It is sour like tamarind and I am pretty sure you can substitute tamarind juice in this curry and it will taste just a little different.
                Anyway, the thing that I really liked about Kokum is its flowery smell. mmm something about that was good. I liked it. So here is the recipe

Maharastrian Fish Stew (Fish fillet stew in Coconut and Indian Spices)

Maharastrian Green Fish Stew

Ingredients:

1. 3 boneless skinless fillet of Tilapia or Swai fish cut into bite size pieces
2. 1/4 cup fresh coconut pieces
3. 1 jalapeno or 2 serrano chile
4. 1/2 cup chopped cilantro
5. 1 teaspoon turmeric
6. 4-6 dried kokum  soaked in 3/4 cup of  hot-warm water for atleast 20 minutes. Remove the seeds
7. 1/2 teaspoon salt
8. 1 medium onion finey chopped
9. 2 garlic pods
10. 2 tablespoons oil
11. 1 cup coconut milk (optional)

Grind the coconut, chile, cilantro, garlic and kokum and grind it to paste. In a pan heat the oil and fry the onions till light brown. Add the paste and fry till oil separates. Add about 2 cups water or 1 cup water and 1 cup coconut milk if using. Add the fish and simmer for 10 minutes. Add salt and give it a taste test. Stir and serve with warm roti . And this goes very well with hot steamed rice

Saba Fish Curry

Back in India, when I was a little kid, my mom used to go shopping for fish on those special sundays and I used to accompany her sometimes. And boy I hated that stench. And sometimes when we used to go to Dhavaleswaram my mom would just stop my dad's official car and just buy fresh fish from the fish mongers by the side of the 5th largest river in India The Mighty Godavari . Now I know why the curries she used to make with them tasted so darn delicious- Cause they were fresh
                 Anyway, I made the most basic fish curry my mom used to make and I am serving it with Tomato Dal

Saba Fish Curry (Fish curry with onions and Spices)

Saba Fish Curry

Ingredients:

1. 1 medium sized Saba cut into steaks 1-11/2 inch thinck
2. 1 medium onion
3. 1/2 teaspoon cumin
4. 1/2-2/3 inch ginger
5. 2 green chillies slit
6. 2 garlic pods
7. 1/2 teaspoon each of salt, chilly powder, turmeric, methi powder, coriander powder
8. 2 tablespoons oil

Marinate the fish with all the powdered ingredients and oil and set aside for 5-10 minutes. Grind the onions and ginger and garlic  and cumin to a fine paste. Heat a pan and fry the fish 3 minutes on each side, drain and set aside. Add one more tablespoons of oil and fry the onion paste until it starts getting dark. Add fish to it, add half cup and slit green chillies of water cover and simmer for 5 minutes. remove lid and simmer for 5 more minutes or oil floats on top. Garnish with cilantro and enjoy fish curry