Sunday, May 22, 2016

Kundapur Fish Masala

Kundapur Masala Powder is one of the best condiments invented by the expert home makers of Kundapur. It is widely used in veg, nonveg or seafood cooking. I have adapted it in many preparations, and latest one is Kundapur Fish Masala. This simple spicy and tangy fish curry/masala is sure to tickle your taste buds and take you almost on Cloud No.9! 

Since Kundapur Masala has all the essential spices to make fish curry tasty, no need to add any other condiment while making the curry. I have specially mentioned applying salt to fish before adding to curry, because salt makes the fish dehydrate, and when the fish cooks in the gravy, it retains the firmness and also absorbs salt and spice content properly.

I do not wish to waste words by writing a long story, but I must confess that this curry is formulated by me without refering to any online recipe or book. I also didn't adjust any ingredient while making this, and it came out perfect at its first edition! I was reminded of the awesome fish curry I had tasted in Kundapur style restaurants such as Shetty Lunch Home in Kundapur, Hotel Usha in Udupi and Anupama in Mangaluru. Surprisingly, this also resembles the fish curry at Hotel Narayana in Bunder Mangaluru to a great extent!
Any good fish (Such as Mackerel, Sardine, Pomfret, Seer Fish, Lactarius, Croaker, Lady Fish, Ravas) - 500 Gms
Coconut -  1 cup freshly grated 
Tamarind -  Cherry size ball
Garlic Cloves - 8
Kundapur Masala Powder - 4 Tsp
Green Chillies - 4 slit
Onion - 1 medium chopped
Tomato - 1 Medium chopped
Ginger -  1" chopped
Curry Leaves - 1 sprig
Coconut Oil - 25Ml
Sea Salt - 1 Tsp(or table salt to taste)

Clean and cut fish into medium size pieces if bigger variety, and retain full fish if smaller variety.
Wash, drain and apply salt to fish pieces.
Grind grated cuconut along with tamarind, garlic and Kundapur masala into a smooth paste, adding very little water.
Heat oil in a thick bottom vessel, fry curry leaves, add chopped onion and fry until transparent, add slit green chillies, chopped ginger, tomato and fry for 3 mins.
Add the ground masala and fry for 2 mins, add 300ml water and boil for 5 mins, drop the fish along with applied salt, cover and simmer for 3-5 mins.
Check for salt and serve with boiled red rice and choice of fried fish or vegetable fry.

1 comment:

Anonymous said...

Delicious, is what my pescetarian daughter said after relishing this curry with steam cooked basmati rice. Thanks for sharing the recipe. Meadow Semita.


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