
Ingredients
For Paste
2 cups Fresh Coconut, scraped, नारियल
12 Dry Kashmiri red chillies, without seeds, सूखी कश्मीरी लाल मिर्च
12-15 Black peppercorns, काली मिर्च के दाने
1 tsp Turmeric powder, हल्दी पाउडर
Salt to taste, नमक स्वादअनुसार
1 small ball of Tamarind (without seed) इमली
1 ½ tbsp Coriander seeds, धनिये के बीज
1 tsp Cumin seeds, जीरा
½ cup Fresh Coconut water, नारियल का पानी
¼ cup Chilled water, ठंडा पानी
1 large Onion, slice, प्याज
1 inch Ginger, peeled, slice, अदरक
6 no Garlic cloves, लहसुन
For Coconut Milk
First Milking/ 1st Extract/ Thick Milk
1 ¼ cups fresh Coconut, scraped, नारियल
¼ cup Coconut water, नारियल का पानी
1 cup Chilled water, ठंडा पानी
For Coconut Milk
Second Milking/ 2nd Extract/ Thin Milk
Used Coconut scraped (from the 1 st extract)
1 cup Chilled water
For Fish Marination
4 Mackerel, (medium size), cleaned, slit, बांगड़ा मछली
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
For Curry
2-3 cups Water, पानी
2 cups Prepared Paste, तैयार किया हुआ पेस्ट
½ cup Coconut milk, (second extract/thin milk) नारियल का दूध
2-3 kokum, कोकम
2-3 Sichuan pepper, त्रिफला
Marinated Fish, मैरिनेटेड मछली
1 cup Coconut milk, (first extract/thick milk) नारियल का दूध
Salt to taste, नमक स्वादअनुसार
2-3 Kokum, कोकम
For Garnish
Coriander sprig, धनिया पत्ता
Note: if coconut water is not available then add 1 ¼ cup chilled water.
Process
For Paste
- In a bowl, add scraped fresh coconut, dry kashmiri red chillies, black peppercorns.
- Add turmeric powder, salt to taste, a small ball of tamarind, coriander seeds.
- Add cumin seeds, coconut water and transfer it into a grinder jar.
- Add onion, ginger, garlic and grind it into a smooth paste.
- Keep it aside for further use.
For Coconut Milk
First Milking/ 1st Extract/ Thick Milk
- In a bowl, add freshly scraped coconut, coconut water and transfer it into a grinder jar.
- Add chilled water and blend on high till the coconut is ground well. (While taking 1st extract; if coconut water is not available then add 1 ¼ cup chilled water).
- Strain in a muslin cloth or a fine sieve and collect the 1st extract in a bowl.
- This is the thick coconut milk or the 1st Keep aside for further use.
Second Milking/ 2nd Extract/ Thin Milk
- Then collect and put back the coconut residue from the 1st extract into the blender.
- Add chilled water and blend again.
- Strain in a muslin cloth and collect 2nd extract in another bowl.
- This is the thin coconut milk or the 2nd Keep aside for further use.
For Fish Marination
- On a plate, keep the cleaned Mackerel give it a slit, sprinkle salt to taste, and turmeric powder.
- Mix well to coat the fish. Keep it aside for 10-15 minutes.
For Curry
- Heat a kadai or a pot, add water, prepared paste and mix it well.
- Cook on medium flame. Once it comes to a boil, add 2nd extract coconut milk and mix gently.
- Add kokum, Sichuan pepper and stir well. Cook for 5-10 minutes on low flame.
- Add the marinated fish and 1st extract coconut milk and stir well. Allow the fish to soak in all the masala.
- Add salt to taste, kokum and stir it well.
- Cook the fish till it’s done well on low flame. Once done, transfer it to a serving platter.
- Garnish with coriander sprig and serve hot with steamed red rice.