Its a simple recipe for fish curry without coconut. Its spicy and tangy gravy, every mangalorean loves to have with any breakfast items or even plain rice. This takes few ingredients , fresh ground masala and little time to prepare.
You can also add spice powders directly instead of grinding the fresh masala. Quantity is mentioned at the end.
Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 4
Fish ( any) – half kg
Onion – 1 medium, finely chopped
Tomato – 1 medium, finely chopped
Long dry chilly ( byadagi chilly ) – 7
Coriander seeds – 1 teaspoon
Tamarind – size of half lemon
Turmeric – 1/2 teaspoon
Ginger – 1/2 inch
Garlic – 2 cloves
Salt – to taste
Curry leaves – few
Wash and clean the fish.
In a blender, add red chilly powder, coriander seeds, tamarind, turmeric powder, ginger, garlic and little water. Blend them to a smooth paste. Red masala is ready.
Heat 1 teaspoon in a wide pan, on a medium hot, add half of curry leaves and onion, saute till onion turns translucent. Then add tomatoes, saute till they turn mushy.
Then add blended red masala, salt and saute for a minute. Next add 1 cup of water and mix well. When this gravy boils, add cleaned fish, gently stir and close the lid. Cook this on a medium heat for 5 minutes. Give a gentle stir . Turn the fish ( if big pieces) and close the lid. Cook for another 5 minutes.
The fish will be cooked and gravy will be thickened by then.
Instead of fresh ground masala u can add, 2 tablespoons of red chilly powder, 1 teaspoon of coriander powder, tamarind pulp, 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric.
Add these after tomatoes turns mushy , rest of the method remains same.
Have a look at other Non veg breakfast recipes!