Manglorian Fish Curry- Mangalore Meen Kari Recipe
This vibrant and delectable curry comes from Mangalore, a region along the southwest coast of India with a cuisine dominated by fresh seafood, coconuts, dried red chili peppers and spices. The tamarind gives this true southern curry a wonderful sour finish that cuts through the richness of the coconut milk. This curry is an everyday staple and is very common among several communities in this region. I have vivid memories of walking with my father through the Saturday morning fish markets of my town with plastic bags looking for the fresh catch of the day to make Manglorian Fish Curry that evening. It is important to remember when preparing this dish to use a gentle hand while stirring as the delicate fish flesh might fall apart. Simply swirl or shake the pan to gently mix everything together. For a complete meal, serve this dish with plain basmati rice.
Ingredients
| * ½ cup (125 ml) oil | ||
| Curry leaves | 10 , dried | |
| * 1 onion (about 1/3 lb/150 g), sliced | ||
| * 1 tomato (about 1/3 lb/150 g), chopped | ||
| Green chili peppers | 2 To taste | |
| Salt | 2 Teaspoon | |
| * ¼ cup (100 g) Red Masala Paste | ||
| Coconut milk | 3 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Mackerel fish | 1 1/2 Pound, washed | |
| Tamarind paste | 1 Teaspoon | |
Directions
1. Heat the oil in a large skillet over medium heat. Add the curry leaves and onion and sauté until golden brown. Add the tomato, green chili peppers, salt and Red Masala Paste and sauté, stirring constantly, for 2 minutes. Stir in the coconut milk and water and bring it to a boil.
2. Add the fish and tamarind paste and reduce the heat to medium-low. Simmer for 8 to 10 minutes, or until the fish is cooked. When done, the flesh of the fish will be tender and easily fall off the bone. Taste and add more salt if needed. Serve hot with rice.
Tips
The most authentic fish to use for this curry is mackerel, which is very popular in the southwestern coastal areas of India. Other medium to full-flavored fish of your choice can be used but do be sure to purchase fish steaks rather than fillets as the bones give a lot of flavor to the curry.
This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.
2. Add the fish and tamarind paste and reduce the heat to medium-low. Simmer for 8 to 10 minutes, or until the fish is cooked. When done, the flesh of the fish will be tender and easily fall off the bone. Taste and add more salt if needed. Serve hot with rice.
Tips
The most authentic fish to use for this curry is mackerel, which is very popular in the southwestern coastal areas of India. Other medium to full-flavored fish of your choice can be used but do be sure to purchase fish steaks rather than fillets as the bones give a lot of flavor to the curry.
This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.
Chef
