The Konkan region mainly comprises of the coastal areas of Maharashtra, Goa and Karnataka and the cuisine coming from these regions is classified as Konkani cuisine.
The cuisine from these three different states is found to have certain similarities due to close proximity to each other.
As we all know that food is very much influenced by the tradition and culture of the region and so is the Konkani food which too is influenced by the tradition and culture of Goa, Maharashtra and Karnataka.
Because of the coastal region sea food,coconut and use of certain local spices is common in this cuisine but that does not mean that Konkani food is devoid of vegetarian dishes.It has got scrumptious vegetarian recipes too that are to die for.
The Konkani fish curry that I have made maintains the authenticity of the Konkani cuisine in terms of the use of main ingredients like coconut and tamarind and kashmiri chili powder as the bright red color of the curries is mainly because of the use of kashmiri chilies.
The fish that I have used is the river sole very unlikely of the Konkani cuisine in which normally shark, pomfret, king fish, prawn, crab etc. are used. Let us jump to the recipe to see how my Konkani style fish curry turned out.
Recipe : Ingredients:
1 kg river sole fish (curry cut with bone)
For marination of fish
Juice of 1 lemon
1/2 tsp turmeric powder
Salt to taste
2 tbsp oil
For the gravy
1 large onion finely chopped
1″ piece ginger
5-6 fat garlic cloves
2 medium size tomatoes blanched ,peeled and pureed
5 whole red chilies
1 tsp cumin
1 tsp black pepper corns
2 tbsp coriander seeds
2″ cinnamon stick
1 tsp turmeric powder
1 tsp kashmiri chili powder
Tamarind juice as per taste
1/2 cup grated fresh coconut/ desiccated coconut oil
Wash and pat dry fish pieces with a kitchen towel.
Sprinkle 1/2 tsp turmeric powder,about 1/2 tsp salt or as per taste,squeeze juice of lemon and add oil.Mix well and leave aside for about 30 minutes.If you want to delay the cooking then keep the marinated fish in the refrigerator.
Heat little oil in a pan and lightly roast together coriander,whole red chilies,cinnamon,black pepper,cumin and cloves till you get a nice aroma.In the same pan lightly roast the coconut also.
Grind ginger and garlic along with the roasted spices into a fine paste.
Heat 3-4 tbsp oil in a vessel.
Add chopped onions and fry till brown in color.
Mix in turmeric and kashmiri chili powder with a quick stir
Add in the pureed tomatoes and cook till oil separates.
Slide in the spice paste,mix well and cook again till oil separates.
Add two cups of water to make the curry.Adjust the salt to taste and bring to a boil.Reduce the flame and simmer it for 10 minutes.The consistency of curry is generally medium so adjust the level of water accordingly.
Add fish pieces into the curry and cook for 7-8 minutes more or till fish is done.
Finish it of with little tamarind juice and chopped coriander.
Serve hot along with steamed rice or chapati.