The Korean Market always has a fresh supply of fish and a large variety of seafood , each time I stop by on my way back from work.There is always something interesting in the market be it among the veggies or fruits they have in there or their Korean cooking utensils.Enjoy, walking through the aisles slowly looking at different things on sale, till I reach the seafood section of the store.
Some of my finds, this time in the market were…..
Packs of ‘Bunapi’ Organic mushrooms… whoever saw such tiny cute mushrooms on sale ?
Then came another new discovery, Purple Potatoes, though I have read about them, this is the first time I chanced to see them 🙂
Then , there were these red bananas, think I have seen a different version of them in South India, they were used to make a sweet dish called Halwa 🙂
A little further down the aisle in the cooking utensils section, there were varied rice cookers, noodle and dumpling steamers, yet my eye caught this earthenware pot with a lid, I had long wanted an earthenware pot to make my fish curry in, coz the taste certainly is flavorful when made in an earthenware, this one though was much smaller , perhaps to serve soups I thought and headed towards the sea food section at last.
Rows and rows of fresh and frozen sea food lined the aisles, lobsters, crabs, sea fish and farm raised one alike. I stood there and gazed for a long time, somehow the Golden Pompano , looked like a good catch, so bought it and got it cleaned by the kind Korean guy who cleans it up for you and headed home, spicy traditional fish curry in mind.
This weekend has been amazingly slow with good weather and sorting out closets, getting ready for the Fall/Winter season, needless to say getting a lot of work done also leaves one hungry…..Golden Pompano to the rescue, made it the traditional way, added coconut milk for good measure, now all that is left is a good siesta after an yummilicious lunch. How is Sunday treating you so far ??
The recipe for making this yummy traditional Mangalorean Fish curry follows….
For seasoning :
- 1 tablespoon Coconut Oil
- 1/2 teaspoon mustard seeds
- 1 sprig of Curry leaves
- 1 Onion, finely cut
- a pinch of ajwain seeds and methi seeds, ground in a pestle
- 2 pound of golden Pompano fish
- a few cloves of garlic
- 2 green chilies, slit lengthwise
To be ground
- 10 byadgi chillies,
- 1 tablespoon coriander seeds,
- 1/2 teaspoon cumin seeds, 1/4 teaspoon methi seeds fried in a teaspoon of oil and ground to a paste)
- 1/2 teaspoon tamarind paste
- 5-6 cloves of garlic
- 1 Onion,chopped
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 1/2 cup desiccated coconut
- 1 tin of coconut milk
- Heat the oil in a thick bottomed vessel on medium heat and add mustard seeds to it. When they start spluttering add curry leaves to it.
- Now add the crushed garlic, along with green chillies. Stir till the raw smell disappears
- Now add the onions and fry them till they are translucent. Add ground ajwain and methi seeds and mix well.
- Now add the coconut to the above and gently roast it, when it starts turning brown add the chili powder and turmeric powder
- Grind the onions,coconut,salt,turmeric and chili powder along with a little water . Add the tamarind paste ,to the above mix and blend all of them together into a fine paste.
- Now add the ground paste to the seasoned mix along with 1 cup of water and coconut milk to make it into a curry like consistency.
7.When the curry starts boiling add the cut fish gently one by one, add salt to taste, cover with a lid and allow to cook for 10- 12 minutes. Do not stir, since you do not want to break the tender pieces of Fish into smaller bits, instead gently swing the vessel to and fro with both your hands so the curry mixes well with the fish pieces.
8. Remove from stove top and serve hot with rice, chapati or idli’s/ Indian rice dumplings.
Another version of the traditional Mangalorean Fish curry is found here in my earlier posts,https://stirringmyspicysoul.com/2014/01/28/fish-curry-mangalorean-style/