Parsi Fish Curry Rice

Just like the fish rus chawal, this is another variation of fish gravy.

Serves 4-5 people

Ingredients:

5-6 pieces of fish, washed and cut clean.

½  coconut grated

15-20 chana, peeled

15-20 peanuts, peeled

2 tsp haldi

2 tsp red chilli powder

2 tsp dhana jeeru powder

2 tsp curry powder or any fish masala

2-3 medium tomatoes, cut into pieces

2 medium onions, chopped and fried

3 green chilies, chopped

5-6 chopped garlic

4-5 pieces of kokum, soaked for about 10 mins

8-9 curry leaves

4-5 tbsp chopped coriander

Method:

Grind the peanuts and chana first to fine powder.

Now add the coconut, fried onion, tomatoes, curry leaves, chilies, coriander, haldi, red chili powder, dhana jeeru powder, curry/fish masala, salt and grind well. If you feel that the mixture is dry add few tsp of water so that you can make a fine paste.

Add oil in a vessel (preferably non-stick) and fry the garlic till golden brown. Now add this mixture to it.

Keep on low flame and keep stirring till the fragrance starts to arise (the fragrance will be mostly the coconut cooking).

Keep adding very little meat stock or water if you feel that the mixture is sticking to the vessel and keep stirring.

Once it’s done, add water/stock for desired consistency. Add the soaked kokum and let it come to a boil.

Add the fish to this and keep on low flame for about 10 mins (you can insert a fork in the fish to see if it comes out easily. Cooking time for fish will depend on which fish you use).

Serve hot with white rice.