Fish Curry With Coconut for Sanaki/Mudav/Ghol

Here's one more fish curry that I make often. We get 'Gol' fish which is actually huge and its pieces (cubes) which are usually boneless is what is sold. This fish is pretty bland by itself and tastes better in a gravy than in it's fried form. However, for the convinience of cooking (its sold skinless & in cubes - so minimum effort to clean as there are no scales either) I buy this fish occasionally & sometimes replace Surmai (King Fish) with Gol while preparing Fish Biryani. Unfortunately I do not know the English name of this fish, but you can make this curry for any fish like Pomfret, King Fish or Rawas too. As per the recipe you can make this curry for Mudav fish (as it's called in Tulu) or Sanaki (Konkani/Tulu)


Fish Curry With Coconut for Sanaki/Mudav/Ghol

Adapted from: Sambardo by J.B Lobo

You Need:
700gms Ghol fish cut into cubes

For the masala
For the Shindhaap (Ingredients to be fried before adding the masala)


Method:

1. Clean the fish in some turmeric & salt water and set aside in a colander so that the water drains off - this helps in removing the fishy smell in the gravy
2. Grind all the ingredients for the masala (except the salt & vinegar) to a fine paste
3. Heat oil & fry the onion till golden. Add the green chillie & fry till transparent. Add the ginger & garlic & fry lightly - do not allow it to brown
4. Add the ground masala & fry on slow flame till oil leaves the sides
5. Add upto 1 1/2 cups of water. Leave the gravy a little thick - once the fish is added it will leave its own water (and some more if the fish has not been thawed completely if it was frozen)
6. Bring the gravy to a boil and add the salt & vinegar. Check the taste. Let it boil for 1 minute before you add the fish pieces gently.
7. When all the fish has been added to the pan, gently cover each piece with the gravy and give the pan a shake (twirl it a bit) so that the gravy has covered the fish well.
8. Cover & leave the fish to cook on medium flame - you will notice the gravy bubbling up. Cook for about 2 minutes - not too long as fish cooks fast & you dont want it crumbling. The fish will continue to cook in the heat of the pan even after it has been taken off the stove
9. Turn off the flame. Garnish with chopped coriander leaves & allow the curry to sit for a while
10. Serve hot with boiled or white rice.



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