Saturday, October 31, 2009

Bhangda Ghashi / Konkani Fish Curry / Manglorean Fish Curry

We make two types of fish curry at home. This is the one which uses coriander and fenugreek and other one uses ginger as the spices. Ghashi is a typical Konkani curry with coriander and fenugreek added to the coconut masala to form the base gravy. Fish or any vegetables can then be added to this gravy. This curry tastes better with time and it is a good idea to prepare this curry 2-3 hours before serving. 

1 bhangda fish
3/4 cup grated coconut (I used frozen sliced coconut)
2-3 byadgi chili (or as desired)
4 fenugreek seeds
1 medium onion
1 green chili
1 teaspoon coriander seeds
2 pea size piece of tamarind or 1/4 teaspoon tamarind concentrate
1 teaspoon coconut oil
salt for taste

Clean the fish and cut into around an inch slices. Toast the coriander seeds and fenugreek seeds for 2-4 minutes till a little crisp. Grind it into a smooth paste with coconut, chili and tamarind. Chop the onion and green chili finely. Press it well with your fingers mixing in 1/2 teaspoon salt. Mix the coconut masala and cook it on a low-medium flame till the masala comes to a boil. Mix in the fish pieces and cook uncovered for another 5-8 minutes or till the fish is cooked. Sprinkle coconut oil all over the curry and switch off the gas. Keep it covered for 5-10 minutes so that the flavor of the coconut oil is infused into the curry. Serve hot with rice.

Preparation time: 45 minutes
Serves: 1-2