Konkani Fish Curry

A Konkani style fish curry made of coconut and few roasted spices. This type of gravy called as Kande Ambat in Konkani is used for cooking both veggies and sea food. Today I cooked this Mashli (Fish) Ambat with a local fish Tilapia and it turned out great.

Ingredients:
Fish - about 1 pound
Grated Coconut (fresh or frozen) - 1 cup
Coriander Seeds/Dhane - 1 tbsp
Dry Red Chilies (Byadagi variety) - 5
Tamarind/Chincham - about 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Onion - 1 small
Green Chili - 1 or 2
Salt
Oil


How to cook Konkani Mashli Ambat:

• Finely chop onions and slit the green chili lengthwise.
• Roast coriander seeds in about 1 tsp oil until they slightly darken and turn aromatic. Roast the dry red chilies too till they turn crisp.

• Grind roasted coriander seeds, roasted red chilies, tamarind, turmeric and coconut to a fine paste. Add about 1 cup water while grinding.
• Heat about 2 tsp oil in a kadhai/wok.  Add onions and green chili. Sauté until onions soften. Now add the ground coconut paste, salt and bring it to a boil. Lastly, add the fish pieces. Cook it covered until fish is cooked. Stir carefully so that the fish pieces remain intact.
• I used Tilapia fish for this curry. You can use any fish of your choice.

Serve Coconut Fish Curry with steamed rice.