Sea Food Recipes from Mangalore

Sear Fish gravy

Ingredients

Sear fish , pomphret or any other large fish  half kilo - clean and cut into slices, smaer some salt over the slices and keep aside

Grind the following ingredients :-

Red chillies 10 -12 or according to taste

Coriander seeds 1 and a half  table spoon

shalot onions 2-3

Tamarind a small amount ( if not available use lime juice)

Coconut scrapings half a cup

half teaspoonful of Turmeric powder

grind the  above ingredients to a smooth paste in a blender with required amount of water..

 Other ingredients required for the gravy :-

Onions 2 sliced

Green chillies 3 cut into small pieces

Ginger finely sliced

2 tomatoes chopped

a few curry leaves

Salt and Oil

Heat the coconut oil or ay other cooking in a pan and fry the onions , the green chillies, add the ginger slices, chopped tomatoes  and the curry leaves. After the onions are cooked but not browned add the ground masala paste and mix well. Add salt and 1-2 cups of water or more to get a thick gravy consistency  .Let the mixture boil for a few minutes on a low flame , after which  add the fish pieces carefully. Gently shake the pan so that all  the fish pieces gets coated by the gravy .Let it boil once and immediately take it off the stove.Fish cooks very fast and if over cooked the pieces get disintegrated. It should take just about 6-7 minutes. Serve the curry piping hot with boiled  rice accompanied with some  green salad and Yogurt.