KINGFISH BIRINDE CURRY
A FISH CURRY TO DROOL OVER!!!
Ingredients:
1) Kingfish
slices or fillets – 600 gm.
2) Birinde
(dried peel of cocum fruit of a type of Garcinia tree that grows along the west
coast of Karnataka and Goa, India) – 50 gm.
Soaked dried cocum rind (birinde)
3) Hot red
chili powder – 7 teaspoons
4) Turmeric
powder – ½ teaspoon
5) Onion – 200
gm.
6) Ginger – 1
inch piece
7) Curry
leaves – 3 sprigs
8) Coconut oil
– 1 tablespoon
9) Mustard
seeds – ½ teaspoon
10) Fenugreek seeds – ¼ teaspoon
11) Coriander powder – 2 teaspoons
12) Salt – 2½ teaspoons
To Cook:
Soak the birinde in 200 ml. of water for an hour. Wash the kingfish slices or fillets in a solution of 15 ml. of vinegar in a litre of water. This will make the fish extra clean. Now rinse the fish in 2 or 3 changes of clear water. Drain and transfer to a mixing bowl.
Soak the birinde in 200 ml. of water for an hour. Wash the kingfish slices or fillets in a solution of 15 ml. of vinegar in a litre of water. This will make the fish extra clean. Now rinse the fish in 2 or 3 changes of clear water. Drain and transfer to a mixing bowl.
Tip in 2 teaspoons of chili powder, 1 teaspoon of salt and
the turmeric powder. Mix nicely with your fingers and set aside. Peel the
ginger and the onion. Chop the ginger to fine bits. Chop the onion roughly lengthwise
to pieces. Tip in the bits of ginger together with the onion pieces into the
mixing bowl and mix them nicely with the fish. Cover the bowl and keep it in
the refrigerator for 30 minutes to marinate nicely.
Meanwhile, squeeze the soaked birinde nicely in its water in
order to diffuse its bright scarlet colour, its super tanginess and its flavor
into the water. Sieve and set aside the juice. Pluck the curry leaves from
their sprigs and set aside.
Once the 30 minutes are up, take out the fish from the
fridge. Set a flat curry vessel on high heat. Pour in the coconut oil. Throw in
the mustard seeds. As soon as they are about to finish popping (unpopped
mustard seeds have a bitter taste), tip in the fenugreek seeds. Stir twice and
tip in the curry leaves. Stir once and tip in the rest of the chili powder (5
teaspoons). Lower the heat to minimum.
Stir thrice and tip in the coriander powder. Stir twice and
pour in the birinde juice. Add 300 ml. of water and tip in the rest of the salt
(1½ teaspoons). Turn up the heat. Stir and taste. Add a bit more salt if
required. As soon as it comes to a boil, tip in the marinated fish together
with the onion and ginger pieces and any juice that may have oozed out.
Stir gently. As it boils nicely again, the flesh of the fish
will turn opaque and whitish, which means that it is cooked. Turn off the heat
and cover with a lid. Let the curry rest for at least 2 hours (the more it
rests, the better it tastes).
Serve with soft par boiled rice. Enjoy and know what
enjoyment really means!!!
Notes:
1)
Do not use shellfish
or sardines to make this curry. If kingfish is not available, you can use any
other fish which can be sliced or filleted to make this wonderful curry.
2)
Persons who
are not medically allowed to take too much chilies, salt or sour ingredients in
their diet can reduce the quantities specified to suit their needs.
3)
Birinde is
rich in iron and vitamins and is far better for health than tamarind and is
much tastier too. It is also more colorful.
4)
This
special curry can be reheated and used over a period of 2 or 3 days (only, of
course, if you prepare more!).
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