Koddai theppal galnu randayi /Croaker fish curry

“Hello, dear readers!Today, I’m thrilled to share a traditional Konkani-style fish curry recipe, featuring the delicious Croaker fish /Koddai. Feel free to experiment with this recipe using Sardines and Mackerals – it’s sure to be a hit!A special note: this recipe incorporates Theppal, also known as Indian Sichuan pepper, which adds a unique flavor dimension.What sets this recipe apart is its subtle twist on our traditional methods. I’m grateful to have borrowed this recipe from a talented relative, who’s an exceptional cook.Get ready to indulge in a flavorful culinary experience!”

Recipe credit Shyamala Shenoy

Ingredients

Croaker fish 1kg

Masala :

Grated coconut 1 cup

Roasted byadgi chillies 5

Roasted short chillies 4

Turmeric powder 1/4 tsp

Tamarind marble sized

Coconut oil 2tsp to garnish

Salt to taste

To be roasted

Coconut oil 2 tsp

Coriander seeds 1 tbsp

Fenugreek seeds few

Garlic 5 to 6

Theppal 5 to 6 only the skin(discard the seed)

Method

Roast the ingreidents mentioned in the list until light brown in colour.

Switch off the flame and add turmeric powder.

Grind grated coconut, chillies and tamarind.

Once half ground add roasted ingredients.

Grind it to a smooth masala.

Transfer it in a vessel.

Add water and adjust the consistency.

Add salt to taste.

Take a boil.

Once the gravy starts boiling add the fish.

Take a small boil and switch off the flame.

Garnish with coconut oil.

Serve it hot with boiled rice.