Hello and welcome to 'Masala Trails'.
Anybody who knows me will vouch for the fact,
that my house is constantly smelling like a Seafood Market.
That's the amount of seafood that's cooked in my house.
Anything that is cooked in the 7500 Km coastline of India,
is probably also replicated in my house.
That's how much I love seafood.
but among all the things this recipe, this Mangalorean fish curry,
is my favoritest.
And the only reason is because I think it is one of the tastiest recipes..
..to come out of the coastal belts of India.
So let's just quickly get started.
So to start with take a cup of freshly desiccated Coconut.
we're going to dry roast all the ingredients required for the curry process.
So it's important that you kind of just stay near the gas..
..while you're cooking this.
It's quick I promise, but you just need to be a while it's being done.
So now that my coconut is starting to get toasted,
I'm going to add some Onions, this is one medium sized Onion.
We're not adding any oil into this, So just make sure neither are you.
Into this we're now adding about 5 dry Red Chillies.
About 3 Green Chillies.
I've added a little extra but you can cut down the number of Green Chillies.,
if you don't like it too spicy, but I feel like a spicy curry today.
I'm adding just, sort of 8 to 10 Peppercorns.
I'm going to add a little less than 1/2 a tsp of Fenugreek Seeds.
Followed by a 1/2 a tsp of Fennel Seeds.
Then I'm going to add 1 tsp of Cumin Seeds.
Another tsp and a 1/2 of Coriander Seeds.
Into this I am also adding 1/2 a tsp of Turmeric.
so as you can see all my ingredients have been roasted very nicely.
So I'm just going to wait for it to cool down for 5 minutes.
And put it in the blender and add some more things to that.
Now that my masala has sort of cooled down,
I'm just going to put it in the blender.
So to this I'm going to add some chopped Ginger.
This is about an inch of Ginger.
I'm going to add a little ball of tamarind as well,
just you know like a maybe 1/2 an inch, 1 inch piece.
Just gonna add some water into it.
Just a little bit at a time.
Just mix it well.
Just keep adding it a little by little,
so that it's sort of easier for you to control the process.
And it's done, it's a superfine sort of paste.
And that's how you want it.
Just going to leave it here and let it rest for the next 5-10 minutes.
While we get on to step 2.
Okay so it.
Take a thick bottom vessel and to it add some oil.
You can use coconut oil any vegetable oil or anything like that.
Okay, to this I'm going to add some Curry Leaves.
Just a handful of Curry Leaves.
So I'm using Baby Pomfret today you could also use Mackerels,
you could use Sardines whatever you like.
You could use sliced Fishes, whole Fishes.
Literally the possibilities are endless.
So I'm just going to add this into this.
Okay.
To this I'm going to add the spices we've already ground.
To this I'm going to add some water.
Try and avoid using too much of a spoon or a spatula in this recipe.
as you can see I'm just sort of flattening the masala out on top.
But don't like, sort of.. you know keep prodding the fish.
It will break and that won't be nice at all.
We'll just give it a good mix in the bowl itself.
So now like you see I'm just sort of flattening out all the spices.
And making sure it's mixed in with the water.
Just at the surface level.
Okay.
So I'm just going to give it a good toss.
Just let it all sort of seep in below the fish as well.
Okay.
At this stage I'm going to add salt.
So I'm just going to leave it on low flame now,
and let it come to boil in that low flame.
So may be a good 4 to 5 minutes that's it.
And just switch it off.
So now that my curry is done, I'm going to temper it.
This tempering is very easy.
I've got a little tempering pan.
Into this I'm going to add some oil.
So I've got some garlic which has not been peeled.
And I've simply just chopped it up,
You could also crush it with a Mortar and Pestle.
That's it, I'm just going to let it brown a little.
So now it's all nicely sort of browned.
I'm just going to add it to the Curry.
And it's Yum.
So while I stuffed my face with this,
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