Here is another Mangalore style Hot and Sour red fish curry that is flavourful and mind blowing tasty, involves no grinding of spices and is free from coconut.
The speciality of this recipe is the use of dried kokam pieces as a souring agent for the curry in place of tamarind. Kokam is the sun dried outer covering of the kokum/ mangosteen fruit. It very commonly used as a souring agent in Mangalorean/ Konkani and Marathi cooking. The fruit is also known as amsol, bhinda, katambi, looikya, sour apple or panarpuli. Substitute with tamarind or vinegar if you cannot get hold of the dried kokam pieces.
This curry works well with fish like Salmon, Catfish, Trout or King fish.
Must try it if you wish to treat yourself to a tongue tingling, toe warming, healthy fish curry.
Salt – As required
Mustard seeds:1/4 tsp
Curry leaves: 1 sprig
Kashmiri red chilly powder: 3.5 tsps ( any other chilli powder- 1.5tsps or according to your heat levels)
Coriander powder: 1 tsp
Turmeric powder: 1/2 tsp
Fenugreek/ methi powder – 1/4 tsp
1. Clean and slice the fish. Keep aside. Soak the cocum leaves/kokam pieces in a small bowl with a pinch of salt and enough hot water to cover.
5. Add to the onion mixture. Fry for a minute. Then add a cup and a bit of water( enough to cover the fish) to the onion mixture, add salt to taste( a tiny bit more than required) , add the soaked Kudampuli leaves with the water. Close the vessel and bring the mixture to a rolling boil.
6. Add the drained slices of fish one by one to lie flat on floor of vessel. Avoid overlapping. Close and cook the fish on a medium heat for about 7 minutes till fish turns opaque and whitish in colour and appears cooked. Avoid overcooking the fish. Taste for seasoning again add a tsp of vinegar only if required.
1. If you do not have kokam/cocum pieces substitute with a marble sized ball of tamarind. Soak in hot water and extract juice.