Ingredients:
10 Byadagi or long red chilies and 2 local chilies for an authentic kick.
½ to ¾ teaspoon of cumin seeds (2 pinches).
10 black peppercorns.
A small turmeric ball.
Tamarind for tanginess.
3 cloves of garlic for depth of flavor.
4 medium-sized onions (one for frying and three for the masala).
Preparation:
1. Grind the masala: Combine the chilies, cumin seeds, peppercorns, turmeric, tamarind, garlic, and 3 onions in a mixer. Grind this mixture into a smooth paste.
2. Fry the onion: In a vessel, heat 2 tablespoons of coconut oil and fry 1 chopped onion until golden brown.
3. Cook the masala: Add the ground masala paste to the vessel and fry for about 7–8 minutes. Ensure that the color of the masala changes slightly; this step is crucial for developing deep flavors.
4. Add water: Clean the mixer with some water and add it to the vessel to create a medium-thick curry consistency.
5. Add the fish: Once the curry comes to a boil, add the cleaned lady fish. (For tips on cleaning Kane fish, check my link provided in the description. You can also find this recipe explained in Konkani and Kannada.)
This curry can be adapted to other types of fish such as small pomfret, pearl spot, croaker, adav fish, or small mullet.
