Ingredients:
• 2 kg – fish
• 2 cups – Mustard oil
• 1 tbsp – Red Chilli powder
• 2 tsp – Turmeric
• 2 tsp – Ginger powder
• 1 tsp – aniseed powder
• 3 – Cloves
• A pinch of Asafoetida
• 1 tsp or 15 g – Garam Masala or crushed ‘Vari Masala’
• 1 tsp – Cumin seeds
• 1/2 tsp – Caraway seeds
• 2 tsp – salt
Method:
- With a knife cut off fins, gills and opercula of the fishes, and take out their innards, after making slits lengthwise in the middle of their bellies.
- Scrape the scales and inside of every fish, and then wash these with water, thoroughly both inside and outside.
- With a sharp knife, first cut the heads and about 3-inch tail pieces.
- Then again chop the remaining fish horizontally into 2 to 3 inch pieces.
- If these are too big, cut each piece further through the spine into two.
- In case of fishes of smaller size, slice each horizontally into 3 pieces of equal length, consisting of head, tail and middle piece.
- Wipe all the pieces with a cloth, and keep in a plate.
- Deep fry in oil the dressed fish pieces including the heads, in a kadai, till these are brown and stiff.
- Only 5 to 6 pieces should be fried at a time, to facilitate fuming with a perforated ladle, and for uniform frying on all sides.
- Take out the fully fried pieces from the kadai with the perforated ladle, after draining all oil.
- Keep aside in a plate.
- Now, in an earthenware cooking pot, or a steel or tinned brass or copper ‘patila’, of about 3 litres capacity or more, pour a litre of water, and add the spices, ingredients no 3 to 8, and also the oil left over, after the fish pieces have been fried.
- Sometimes more oil is used in deep frying to save time.
- In that case, the extra oil is kept for future use but only for frying of fish and cooking its curry, as the used oil picks the odour of the fish.
- Stir the ‘masala’, oil and water, with a ladle and bring the cooking pot to a boil.
- Add the fried fish pieces to the boiling gravy.
- Let it cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins to show.
- Add ‘garam masala’ or ‘vari masala’, and cook for a few minutes more.
- The curry is served cold usually with plain cooked rice.
- It can be kept for a couple of days even in hot weather, but for a longer time during winter.
Recipe courtesy of Priscilla Farro