Konkani Fish Curry (Alle Piyav Ambat)

Grew up eating this curry with fresh local fish like mackerel, king fish, sardines, pomfret etc. Strangely while growing up I used to not enjoy this curry so much but as an adult, I can't stop drooling over it especially when my mom makes this curry. I have to make it once in 15 days atleast!!! Else strong cravings kick in till I end up making it :) So this is basically a classic konkani dish, also called as alle piyao (ginger onion) coconut base curry. Every non-vegetarian Konkani enjoys this dish and you will too.
So let's get to the recipe:

Ingredients:

• 1&1/2 cup freshly grated coconut [I use frozen grated coconut here :)]
• 5-6 dry red chillies [I use Byadgi dry red Chillies, can use more for spiciness]
• 1 medium size onion finely chopped
• 2 inch ginger minced
• 1-2 green chillies
• 5-6 fresh schezwan peppers (tephal)
• big marble size tamarind 
• 1 tsp turmeric
• 1/2 tsp red chilli pwd
• salt to taste
• fresh tilapia 2-3 fillets cut into medium size square pieces (or any size that you prefer)

Preparation:

• Marinate the fish with 1/2 tsp turmeric and 1/2 tsp chilli pwd, salt for some time. 
• In a mixer add coconut, tamarind, dry chillies, 1/2 tsp turmeric, 2-3 schezwan peppers and grind the masala. It should be ground fine. In the end, add remaining schezwan peppers and just pulse for 3-4 times. Masala is ready, keep aside.
• Now mix chopped onion, ginger and green chillies together nicely, (can use hands) you can smell that nice aroma.
• In a pan, add the grated masala and bring it to a quick boil, add the onion mixture and bring to another boil, let it simmer for 7-8 minutes. Add salt, add tilapia fillet and let it cook in the gravy. Gravy color starts changing to dark red. It depends on the chillies that one uses or chilli powder. 
• Switch off the gas and serve it hot with rice or roti's or bread slices.

NjoY!!

*Notes: 

• Marinating fish is basically done to take that stinky fish smell away, you can add little quantity of turmeric/chilly pwd for tilapia as it doesn't smell so much.
• Szechuan peppers are spicy and most effective when used fresh. Once the freshness start to fade away, use more quantity in your preparation. While eating, if it comes in the mouth don't eat it, because it will give a very harsh peppery effect in the mouth.
• Best fish to be used for this curry are king fish, mackerel fish, pomfret etc.

Nutrition Value: Tilapia is a delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system.