Spicy Fish Curry with Coconut Milk

Meena has her own formulas in making fish curry. She does not stick to conventional type curries, rather tries fusion of two or more, to come out with something entirely new. She says, ultimately the spices, tamarind and coconut make any seafood curry delicious. This spicy fish curry, which is a fusion of Goan and Mangalorean style of fish curries, is also one such formula which tastes too good.

We had few steaks of Anjal(Surmai or Seer Fish) with which she made this curry. You may try with any good fleshy fish available, but preferably try with sea fish. Sea fish taste very good in this curry. Essentially boiled red rice and ay fried fish and a glass of cold buttermilk complete the meal. Please use coconut oil while making fish curry, as it blends well with seafood, imparting a fine aroma. Chillies, coconut milk and salt maybe adjusted according to your taste.

Ingredients:
Any Fleshy Fish - 500 Gms
Red Long Byadgi or Kashmiri Chillies - 6
Red Short Ramnadu Chillies - 6
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 Tsp
Fenugreek(Methi) Seeds - 1/4 Tsp
Mustard Seeds - 1/2 Tsp
Caraway Seeds(Ajwain/Oama) - A pinch
Tamarind - Chickpea size ball
Ginger - 1 inch
Garlic - 4-6 flakes
Onion - 1 big
Tomato - 1 big
Coconut Milk - 2 cups
Coconut Oil - 4 Tsp
Curry Leaves - 1 sprig
Green Chillies - 3-4 slit lengthwise
Salt - 3/4 Tsp or to taste

Method:
Dry roast chillies, coriander seeds, fenugreek seeds, cumin seeds, mustard seeds and ajwain.
Heat 1/2 Tsp oil and fry ginger, garlic, chopped onion, chopped tomatoes, until raw smell disappears.
Grind the roasted and fried ingredients along with tamarind into a fine paste.
Heat 2 tsp oil in a thick bottom pan and fry curry leaves followed by green chillies.
Add the masala paste and fry until oil leaves the sides.
Turn the flame to medium, and add salt, coconut milk, 1 cup water and bring to a boil.
Simmer for 2-3 minutes until the gravy thickens a little.
Place the fish in the gravy, cover and allow to simmer for 5 mins.
When the fish has cooked, pour remaining oil on top.
Serve with boiled red rice and fried fish.