The Konkan region mainly comprises of the coastal areas of Maharashtra, Goa and parts of Karnataka.  This Fish Curry is spicy, tangy, and delectable seafood classic from the Konkan coast of Maharashtra, having Coconut and Imli. Kokum is also used for tanginess in the dish.  I used only Imli.

Detailed recipe is also available in the description section of my video.

Recipe:

Ingredients:

  • Fresh Surmai Fish (Kingfish) – One and half kg. Cleaned with water. Sliced into 2-inch thickness.  Marinated with 1 tsp limejuice, 1/4th tsp of haldi (turmeric) powder and half tsp of salt.
  • Pyaz (Onion) – 4 medium size.  Finely or roughly chopped.
  • Tomato – 2 medium size.  Finely or roughly chopped.
  • Imli (Tamarind) water – One Lemon sized Imli pulp (de-seeded) mixed in one cup of water.
  • Dhaniya (Coriander) Leaves – Half cup finely chopped.
  • Cooking Oil – 5 to 6 tbs.
  • Fresh Nariyal (Coconut) – 3/4th cup. Roughly chopped.
  • Lassun (Garlic) – 15 cloves. Roughly chopped.
  • Adrak (Ginger) – One and half inch.  Roughly chopped.
  • Jeera (Cumin seeds) – 1 tsp.
  • Javitri (Mace) – One.
  • Kaali Miri (Black Pepper corn) – 8 peppercorns.
  • Dal Chini (Cinnamon Stick) – Half inch.
  • Choti Elaichi (Green Cardamom) – Two pieces.
  • Chakri Phool (Star Anise) – One.
  • Konkani Fish Masala Powder – Two and Half tbs.  You can find this powder in any Indian Store or Raigad or Konkani Food Store.  Please keep in mind that this special masala powder is very-very hot and spicy.
  • Haldi (Turmeric) powder – 1/4th tsp.
  • Hari Mirchi (Green Chili) – One.  Roughly chopped.
  • Salt to taste.
  • Kadipatta (Curry Leaves) – 20 leaves.

Method:

  • Take a deep Kadai and heat it up.  Add roughly chopped fresh coconut and dry roast it until it becomes light golden brown.  Then turn off the flame and remove the roasted coconut in a plate.
  • In the same Kadai add half the quantity of cooking oil and heat it up.  Once the oil is hot, add chopped onions and half the quantity of kadipatta.  Mix it well and fry it on high flame until onion becomes light golden brown.
  • Once the onions have fried half way, add chopped garlic and ginger and mix it well.
  • Continue to fry the onions on high flame until it becomes light golden brown.
  • Add chopped tomatoes, mix it well, and fry it on high flame until the tomatoes are cooked/fried properly.
  • Add haldi powder, half the quantity of konkani fish masala powder and 3/4th tsp of salt.  Mix it well and cook it for about a minute or so on low to medium flame.  Add very little water to prevent the masala from burning.  Turn off the heat. Allow these fried ingredients to cool down completely.
  • Take a Mixer/Grinder jar.  Add this fried (cooled) onion masala and roasted fresh coconut.  Add water as required and grind these ingredients into thick fine paste.
  • Take the same kadai and add remaining cooking oil.  Heat it up. 
  • Once the oil is hot, add kaali miri, dal chini, javitri, chakri phool, jeera, choti elaichi and allow it to crackle.
  • Add remaining kadipatta and stir it.
  • Add finely grinded thick fried masala paste in to the kadai and mix it well.
  • Cook this masala paste on high flame until it reduces to half the quantity.  Continuously keep stirring it to prevent it from burning.
  • Now add salt to taste (remember salt was added in the fish marination and while fry onion masala) in to the kadai.
  • Add remaining quantity of konkani fish masala powder (total 2 and half tbs added in this recipe) in to the kadai and mix it well.
  • Add Imli pulp water and mix it well.
  • Add required amount of water in to the kadai to make the curry semi-thick.  Cook on high flame and keep stirring continuously.
  • Carefully add marinated Surmai Fish one by one in the kadai and immerse the fish into the curry.  Very gently give it a mix so that all the fish is coated with the curry.
  • Donot mix or stir the fish (in the curry) too much to prevent the Fish from breaking.
  • Cover the kadai with a tight lid.  Reduce the flame to low and cook it for 8 to 10 minutes.
  • After 10 minutes, turn off the flame.  Donot open the lid yet.  Leave the lid covered on the kadai for another 10 minutes so that fish cooks in its own steam.
  • Open the kadai lid and add finely chopped coriander leaves. 
  • Fish Curry – Konkani Style is ready to be served.
  • Serve hot Fish Curry along with steamed rice or chapatti or bhakri.
  • Happy Eating.