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 for 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 chilies
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 a little salt
Mix coconut oil with the masala paste and apply it to the cleaned fish
Wash the turmeric leaves and spread it 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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