Amshi Tikshi Fish Curry/ Hot and Sour Fish CurryFor all you fish lovers who love a tangy hot and flavourful fish curry here is a traditional mangalorean feast for those tastebuds.
1 large fish ( 1kg) cleaned and cut into thick slices or 6 mackerals halved or any other firm fish (shark, king fish)
Step 1 masala to Roast seperately before grinding:
10 long red kashmiri chillies
2 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 tsp fenugreek seeds
1 pinch oama ( ajwain ) ( optional )
2 teaspoon white peppercorns
3/4 teaspoon turmeric powder
Step 2 masala ingredients to add to step 1 masala before grinding together:
6 flakes garlic
2 tablespoon tamarind paste or 1/4 cup tamarind extract
Salt to taste
Slicings to make curry:
2 green chillies , chopped
6 flakes garlic , chopped
2 inch piece ginger chopped
1 tbsp Tomato concentrate
4 teaspoon coconut oil
Curry leaves - 2sprigs
2 pinches hing
1. Roast step 1 masala ingredients seperately and then grind along with Step 2 masala ingredients to a fine paste with just enough water to grind. Remove the masala and keep aside. Rinse the mixie/ grinding stone with 1 and a half cups of water to get masala water to be used to make gravy.
2. In a kadai heat 2 tsp coconut oil, add the slicings, 1 sprig curry leaves and fry for 3-4 mins on medium heat, then add ground masala and fry for 3-4 mins. Add the tomato concentrate, fry 1min. Add a cup and half of masala water and bring to boil, check seasoning, add the fish slices and cook till done ( approx 7-10 mins on medium heat). Check sourness, add 1/2 tsp vinegar if required.
3. Take 2 tsps coconut oil in a pan add a sprig curry leaves,and 2 pinches of hing, add to the fish curry.
Yummy hot and sour Fish Curry is ready. Serve with boiled matta rice.