This recipe of Spicy Fish Curry is prepared and contributed to my blog by my Mother in law, Mrs. Balkis Banu, my guest chef for today. As you can see that rustic earthen pot, which she has preserved with her just to make the most delicious and delectable fish curries. I just do not need to mention her cooking talents as you have seen that most of the recipes on this blog have been taught by her. I also take pleasure in saying that whatever she cooks turns out to be finger-licking good. She is the most active and productive person I have ever known, with a good sense of time management. Her kitchen, as well as her house, is sparkling clean at all times of the day. A very organized person with a kind and generous heart, as no one can ever leave her house without having a good meal. In her early days, she was so enthusiastic about cooking that she would attend cooking classes and could bake cakes and cookies even without a proper oven.
The dishes which I learned from her include Khichdi with coconut milk, Poha, Vegetable Upma, Mangalorean Fish Fry, Coconut green chutney, Tender Coconut Dessert, Idli Sambhar, Mysore Masala Dosa, Chicken Vermicelli, Mangalorean Chicken Curry, Tindly & Cashewnut Sukka, Ragi & Almond Drink
The list goes on…as I am still learning a lot of things from her, not only in terms of cooking but many of her great virtues to lead a simple selfless life.
Spicy Fish Curry ~Surmai Khatta Mirchi
Spicy Fish Curry or Khatta Mirchi is a traditional way of preparing fish curry with red chili and tomato as a base, cooked in an earthen pot for enhanced flavors.
Ingredients
- 500 gms of any fish of ur choice./mackeral/hammour/king fish
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 green chili finely chopped
- 7 curry leaves finely chopped
- 3 tablespoon homemade red chili paste*
- ½ cup tamarind soaked water
- ½ cup finely chopped coriander leaves
- 4 tablespoon coconut oil
- 1 teaspoon salt
*Homemade red chili paste: (Grind to a fine paste)
- 10 long dry red chilies soaked in hot water for 30 minutes
- 1 teaspoon roasted cumin seeds
- ¼ teaspoon methi seeds roasted fenugreek seeds
- 10 curry leaves
- 3 cloves of garlic
- ½ teaspoon salt
Instructions
- Sprinkle a handful of salt over the fish and clean thoroughly.
- Prepare the homemade red chili paste.
- Heat cooking oil in a saucepan and fry 1 medium onion chopped, chopped ginger & garlic, chopped green chilies, and curry leaves.
- Then add chopped tomatoes and fry till it softens.
- Add the 3 tbsp of red chili paste and fry for 2 minutes. Followed by tamarind water, salt, and 1 cup of water. (or add more water according to the desired consistency).
- When the gravy starts boiling add fish pieces, chopped coriander leaves, and 3 tbsp of coconut oil.
- Cook on medium-low heat for 10 minutes and then turn off the heat.
- Let it remain covered for 1 hour before serving.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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