Hello frnds,
Today Im back with another maharashtrian cuisine item as fish curry in malavani style.Malvani mashyache sar / malavani fish curry / मालवणी माश्याचे सार
Along western costal of Maharashtra ,India ,This fish curry serves along with fry fish and rice.
This combination gives your tongue taste of some spicyness and sourness .Yes,This curry gives you total combination of hot n sour taste.
In Kokan ,coconut is widely used in and almost every dishes.The star element which gives sour taste to dish is kokam.
Kokam is the outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashra Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region.
Also kokam squash is nothing but known as kokam sarbat which improves digestion and act as heat absorbant to body in heat.Its extract known as Aagul which is used widely in preparation of another tempting drink Solkadhi.
So coming back to our dish ,lets start
Ingredients:-
any fish like pom fret ,surmai ,Bangada ,prawns or small fish like pedve.
6 dry red chili ,
1/2 wet grated coconut
6 garlic piece , curry leaves
1 big onion ( half for tadka and half for watap)
1 tsp coriander seeds , 1 tsp turmeric ,1 tsp asafedita ,
3 black pepper , 1 tsp garlic crush , 5 to 7 kokam
Procedure:-
marinate fish with turmeric ,asafedita and salt near about an hour so that raw smell from fish goes away.
Next grind coconut , dry chilies , ginger garlic half onion , coriander seed ,black peeper together to form semi solid paste.
Take oil in pan after heating, add curry leaves and onion to it.Saute onion until it turns translucent..finally turns into reddish brown.
Put your grind ed mixture in it.Add water to become nice curry.Once boiled add fish pieces and continue boil it till fish cooked very well.
Serve along with hot rice and fish fry.
Here you can add trifala oncce curry boiled if you like for extra taste.
Images will upload soon.
Today Im back with another maharashtrian cuisine item as fish curry in malavani style.Malvani mashyache sar / malavani fish curry / मालवणी माश्याचे सार
Along western costal of Maharashtra ,India ,This fish curry serves along with fry fish and rice.
This combination gives your tongue taste of some spicyness and sourness .Yes,This curry gives you total combination of hot n sour taste.
In Kokan ,coconut is widely used in and almost every dishes.The star element which gives sour taste to dish is kokam.
Kokam is the outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashra Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region.
Also kokam squash is nothing but known as kokam sarbat which improves digestion and act as heat absorbant to body in heat.Its extract known as Aagul which is used widely in preparation of another tempting drink Solkadhi.
So coming back to our dish ,lets start
Ingredients:-
any fish like pom fret ,surmai ,Bangada ,prawns or small fish like pedve.
6 dry red chili ,
1/2 wet grated coconut
6 garlic piece , curry leaves
1 big onion ( half for tadka and half for watap)
1 tsp coriander seeds , 1 tsp turmeric ,1 tsp asafedita ,
3 black pepper , 1 tsp garlic crush , 5 to 7 kokam
Procedure:-
marinate fish with turmeric ,asafedita and salt near about an hour so that raw smell from fish goes away.
Next grind coconut , dry chilies , ginger garlic half onion , coriander seed ,black peeper together to form semi solid paste.
Take oil in pan after heating, add curry leaves and onion to it.Saute onion until it turns translucent..finally turns into reddish brown.
Put your grind ed mixture in it.Add water to become nice curry.Once boiled add fish pieces and continue boil it till fish cooked very well.
Serve along with hot rice and fish fry.
Here you can add trifala oncce curry boiled if you like for extra taste.
Images will upload soon.
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