We come across so many types of fish curries but of all i love Shetty’s recipes, I believe they make the best fish or chicken curry… They are very particular about their recipes, you can taste them in any Mangalore- Udupi -Kundapur region Resturants or small hotels there….
Here is a household recipe shared by my friend Raksha who is a bunt (Shetty),and a very good cook, even though she makes few recipes her curries or chicken recipes tastes best just like famous restaurant in Mangalore or Udupi… She says their curries tastes yum because they use roasted ingredients, they keep all ingredients like coriander seeds, cumin, Methi all ready dry fried and store as soon as they get it from the market, so it becomes easy to cook as and when desired and she says to follow step by step process in making any curry without making hurry 😊..
They are very famous in making kori ghashi, Neer dosa, chicken sukka, Pulimunchi, fish fries and the list is on…
Here Mackerel/Sardine fish is cooked in spicy coconut masala and to add more flavour a seasoning is added which takes the curry to the next level😋😋😋..now let’s see how to make this Gashi or fish curry
•4 Banguda/Mackerel Fish (cut into 2 or 3 pieces each)
•4 greenchilles slit
•1/2″ ginger chopped
•1 onion chopped
•1 Tomato chopped
•few strands of coriander leaves
•1 string curry leaves
•1/2 coconut grated
•18/15 red chilles (roasted in a tsp oil)
•2 nd 1/2 tsp coriander seeds(dry roast)
•1 tsp Cumin/Jeera(dry roast)
•10 peppers corns(dry roast)
•6 garlic cloves
•Tamrind (2 gooseberry sized)
•1 tsp turmeric
•1/2 onion( raw)
•1/2 medium onion chopped finely
•few curry leaves(break with hands)
•Grind a fine masala using above ingredients mentioned for grinding using water.
•Now in a mud pot or cooking pan add masala, 2 cups water (or as req), ginger, green chilles, boil well, fish add tomatoes, boil for 5 minutes add curry leaves ,coriander leaves, salt boil 3 more mins and remove from heat
•Now in a tadka pan add oil, when hot add onions fry till red, turnoff flame and add curry leaves.
•Enjoy with Neer dosa or Matta(red rice/boiled rice/Kerala rice)..
*I prefer to fry ingredients just before making
*5 seeds of methi or fenugreek seeds can be added to make masala
*The recipe can be used with Sardines or Anjal /king fish.
*Best served with boiled rice/matta rice or Neer dosa