Cooking Time: 25 Minutes
Preparation Time: 50 Minutes
Total Serves: 6
The Ingredient List
- Chilli-ginger-garlic Paste - 2 Tablespoons
- MAGGI Masala Mix - 1 Pouch
- Chilli Powder - 1 Teaspoon
- Byadgi Chillies - 3
- Kashmiri Chillies - 5
- Coriander Seeds (Dhania) - 1 Tablespoon
- Cumin Seeds (Jeera) - 1 Tablespoon
- Fenugreek Seeds (Methi) - ½ Teaspoon
- Carom Seeds (Ajwain) - ¼ Teaspoon
- Coconut (Nariyal) - 1 (Coarsely Grated)
- Turmeric Powder (Haldi) - ½ Teaspoon
- Tamarind Ball (Imli) - 1, Marble Size
- Coconut Oil - 4 Tablespoons
- Onions - 2, Big Size
- Green Chillies - 2, (Slit Lengthwise)
- Ginger - 1 Inch Size (Finely Cut)
- Curry Leaves (Kadipattha) - 7-10
- Indian Salmon Fish (Rawas) - 1 Kg
- Salt - 1 Tablespoon (To Taste)
- Fresh Curry Leaves (Kothmir) - A Handful
The Easy Steps
- Keep ingredients ready as mentioned in the list. Mix chilli-ginger-garlic paste, 1 pouch MAGGI Masala mix, chilli powder and salt to taste for the fish marinade. Marinate the fish in this paste for 30 mins.
- Lightly dry roast byadagi chillies, kashmiri chillies, coriander seeds, cumin seeds, fenugreek seeds and carrom seeds.
- Once the roasted ingredients come to room temperature, grind all the roasted ingredients along with one onion and tamarind. Grind it fine and keep it aside.
- Now take the grated coconut, add turmeric powder and cumin seeds and pulse it in the grinder with water, just enough to cover the grated coconut. Strain out this1st thick coconut milk and keep it aside. Once again, add just enough water to cover the coconut and pulse grind it. Remove this 2nd thinner milk and keep it aside.
- Half fry the marinated fish in coconut oil and keep aside.
- Finely slice the other onion and fry in coconut oil along with green chillies, ginger and curry leaves. Once browned, add the dry roasted ground spices and fry for 3-4 mins till the raw smell disappears. Add the thinner coconut milk and bring it to a boil. Now add the thicker coconut milk and once it starts boiling, switch off the stove. Finally, add the half fried fish, garnish with fresh coriander leaves and serve hot with plain rice.