This fish curry is a part of North Kanara GSB cuisine. Traditionally they spread fresh turmeric leaves in a pan and cover the fish and the masala completely and cook it. The aroma of turmeric leaves gives a very good taste to this curry.
Ingredients
2 Bangda/ mackerel fish
Salt to taste
3tsp coconut oil
2-3 fresh turmeric leaves
For the masala paste:
3/4 cup grated fresh coconut
12 red chillies
chickpea size tamarind
4 garlic cloves
1/2 inch ginger piece
1 tsp coriander seeds
1/2 tsp turmeric powder
Salt to taste
Grind the above ingredients into a semi coarse masala
Procedure
Clean and cut the fish into medium pieces, apply little salt
Mix coconut oil with the masala paste and apply it to the cleaned fish
Wash the turmeric leaves and spread them in a thick bottomed pan
Put the marinated fish with the masala and cook with a lid covered
Cook on a slow flame till it is cooked
Serve hot with rice and dal.
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