It is also known as Pulimumchi, usually Mackerel is used in this dish. But in my case, beggars cannot be choosers, so I go with whatever good Indian fish is found and make the best of it. I have used Promfret in this recipe. You can also use shrimp as well.
Like all dishes have their own variations so does this curry! Every household has their own way of making it. Few add additional phanna/tadka at the end of the curry while few may add additional garam masala ingredients of their choice. So if you know your taste palate, please go for it! Make it your own!
This is my Mother-In-law's recipe - she makes it really yummy! My Mom always stuck with North Canara/Goa style fish tephala ambat (schezuan peppers/coconut/red chillies) and Kandya Ambat .My friends mom used to make this jhalke(means fish in konkani) phannaupkari curry and thats how I have tasted it before. After marriage, I have had this often at my in-law's place. Slurpicious Yummy Curry indeed!
Recipe is real simple- all you have to do is play with dry red chillies and tamarind [ spiciness and tanginess]
Let go to the Recipe:
Ingredients:
2 Pomfret (med size - cleaned and cut into pieces)
2 med size onion finely chopped
3 tbsp coconut oil
salt to taste
Marination of fish:
1/2 tsp chilli pwd, 1/4 tsp turmeric, salt to taste
To make Masala Paste:
12-15 dry red chillies [ Byadgi would be great as its less spicy and gives out nice color]
small lemon size ball of tamarind
2-3 pods of garlic
pinch fenugreek seeds (optional)
Preparation:
- In a bowl marinate cleaned fish with chili pwd/turmeric/salt. Just sprinkle powder over the fish-massage lightly and keep aside.
- In a pan add 1 tsp of oil- roast red chillies, fenugreek seeds if using and transfer it to a blender. Add garlic and tamarind. Make a paste by adding water sparingly. Taste it and feel free to adjust tamarind for more tanginess if needed.
- Now place your claypot on a low heat, remember this is a slow process of cooking if you are using a claypot! You can do this in a non stick utensil too. Do your cooking on a med flame.
- Add coconut oil, once its hot, add finely chopped onions. Saute it stirring regularly till it turns golden brown.
- Add the ground chili masala paste to it - add a little water to blender cup to get all the paste into the pot. Mix everything nicely and cook till oil starts to separate. This curry is semi-thick, so add water accordingly. I usually add 1 cup first. Then add in increments as the curry thickens. Add salt.
- Add marinated fish fillets and cook till its done. Around 8-10 min on low flame!
- Enjoy it with your plain rice, or parboiled rice or just plain white bread! its YUMM!
NjoY!! happY cookinG!!
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Health Benefits:
Fish is usually rich in proteins, vitamins and minerals. Mackerel is high in omega-3 fatty acids and been proven to be very effective in lowering triglyceride levels. They help with blood circulation and lower blood pressure by allowing blood vessels to expand and be more elastic. Mackerel, have been known to reduce the pain, stiffness and swollen joints associated with arthritis. Several studies have found a correlation between fish oil and a reduced risk of depression, suicide, schizophrenia and Alzheimer's disease. Eating oil-rich fish like pomfrets regularly can help to keep the eyes bright and healthy. Not only does omega-3 help to protect the skin from the harmful effects of the UV damage.