Aug 3, 2011

Fish Curry / Raja Phanna Upkari (Traditional Konkani Style - without coconut)



Fish Curry (Traditional Konkani style - without coconut)

Serves: 2 - 3

You will need

1 tablespoon oil
1 onion, finely sliced
1 1/2 teaspoon Kashmiri red chilli powder (or soak 8 dried red chillies and 1 teaspoon thick tamarind paste in 2 tablespoons water for half an hour and make a paste in a mixer)
1 teaspoon thick tamarind paste
100 ml water
3/4 teaspoon salt
6 mackerel fish, medium size

Method

Wash and clean fish and cut into 2 pieces. Drain out water completely and keep aside.

Mix red chilli powder and thick tamarind paste or red chilli - tamarind paste. Keep aside.

Heat oil in a pan or earthen pot. Add sliced onions and fry till golden color and crisp.

Add red chilli powder - tamarind mix. Stir on a low heat for 2 minutes or until well mixed with onion.

Add fish pieces, 100 ml (1 cup) water and salt to taste. Gently stir well. Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until done / fish pieces softens / gravy thickens / fragrant. Serve with Rice.

2 comments:

Chitra said...

my grandma used to make this curry...very spicy and tangy....love it...ur dish looks very colorfull and tempting..

Vimitha Anand said...

My MIL makes and it taste yum. Nice color