A delectable dish made with the pieces
of the fish usually un-used otherwise or that goes waste. Portions such as
fleshy fish head, part left over after fillets are chopped but which have a
good amount of flesh are cooked together to make this dish with a mild blending
of spices and freshly grated coconut. Fish usually used is snapper (Tambuso in
Konkani), Sea Bass (Chonak in Konkani), Kingfish, and alike.
Ingredients
250gms
of fish
½
cup
freshly grated coconut
1
medium to large size onion
1 tsp
turmeric powder
2 slit
green chilies
2-3
dried Kokum (Called Sola in Konkani)
Salt to
taste
1 tbsp
Coconut oil
Fresh
coriander for garnish
Procedure
Heat
oil in a heavy bottom pan. Add finely chopped onion. Toss it till its soft and
turns translucent.
Add
green chilies and turmeric powder to it.
Add
Fish (pre-marinated with Salt and turmeric powder for 10-15mins).
A dash
of water along with dried Kokum(Sola)
Cover
the pan with a lid and let it cook.
After
8-10 mins uncover the lid and mix it well.
Add
salt to taste the freshly grated coconut and let it combine well.
Now
switch off the gas and garnish with finely chopped fresh coriander.
Serve
hot with Fish curry rice or Chapatti (Indian wheat bread)
2 Comments
I love this..
ReplyDeleteMe too! Thank you!
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