Name: Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) recipe by Antara Navin at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 5-6 medium size fish pieces (I used Swai fillets, Traditionally we use Mackerel or Pomfret fish); 1/4 tsp turmeric powder( to marinade the fish); 1/4 tsp bunt chilli powder(to marinade the fish); 2 teaspoon refined oil( to marinade the fish) + 1 tablespoon for tempering; salt as needed; 1 sprig of fresh curry leaves or 1 tsp of curry leaf powder; 3-4 Slit green chillies; knob of ginger finely chopped or ground; 4-6 garlic cloves finely chopped or ground; 1/2 cup finely chopped onions; 1 cup roughly chopped tomatoes; 4 Kokum( presoaked in 1/4 cup water); 1 tbsp chopped coriander leafs(for garnishing); 1 tbsp Bunt chilli powder or To make Bunt chilli powder :; 20 Byadgi chillies; 2 Tbsp Coriander Seeds; 1 tsp cumin seeds; 1 tsp black peppercorns; 1/8 tsp fenugreek seeds(methi seeds); 1/8 tsp turmeric powder; 1 tsp garlic powder; For Tempering :; Dash of hing or asafoetida; 1 bay leaf; 2 Green Cardamoms; 2 cloves; 1 inch of cinnamon stick; 1/2 tsp cumin seeds

ABOUT Delicious Spicy and Flavorful Mangalore Fish Curry(made from Byadgi Chillies and Kokum extract) RECIPE

Mangalore Fish Curry made from Byadgi Chillies and Kokum extract is a delicious flavorful fish curry of Bunt cuisine. The main ingredients are Byadgi chilli and kokum extract, that makes this curry delicious, flavorful and aromatic. I have added a twist in this traditional fish curry by tempering it with bay leaf, green cardamom pods, cloves and cinnamon.The deep red color of the fish curry comes from 'Bunt Chilli powder' also known as the 'Bunt Thal da Podi' or 'Kundapur or Badakai Chilli Powder' which is a roasted blended spice powder of byadgi chilli, cumin seeds, coriander seeds, peppercorns, fenugreek seeds, turmeric and dried garlic.

Ingredients Serving: 2

5-6 medium size fish pieces (I used Swai fillets, Traditionally we use Mackerel or Pomfret fish)
1/4 tsp turmeric powder( to marinade the fish)
1/4 tsp bunt chilli powder(to marinade the fish)
2 teaspoon refined oil( to marinade the fish) + 1 tablespoon for tempering
salt as needed
1 sprig of fresh curry leaves or 1 tsp of curry leaf powder
3-4 Slit green chillies
knob of ginger finely chopped or ground
4-6 garlic cloves finely chopped or ground
1/2 cup finely chopped onions
1 cup roughly chopped tomatoes
4 Kokum( presoaked in 1/4 cup water)
1 tbsp chopped coriander leafs(for garnishing)
1 tbsp Bunt chilli powder or To make Bunt chilli powder :
20 Byadgi chillies
2 Tbsp Coriander Seeds
1 tsp cumin seeds
1 tsp black peppercorns
1/8 tsp fenugreek seeds(methi seeds)
1/8 tsp turmeric powder
1 tsp garlic powder
For Tempering :
Dash of hing or asafoetida
1 bay leaf
2 Green Cardamoms
2 cloves
1 inch of cinnamon stick
1/2 tsp cumin seeds

Instructions

Wash and soak dry kokum is about 1/4 cup water for atleast 20 minutes. Squeeze the kokum in presoaked water, extract its water and discard the kokum residue. This is the kokum extract which when added to food imparts a pink to purple color and sour taste.
Dry roast Byadgi chillies,coriander seeds, cumin seeds, black peppercorns, fenugreek seeds for bunt chili powder. Allow it to cool and then grind it into a fine powder along with turmeric powder and garlic powder. Keep it aside.
Wash and clean the fish pieces with cold water. Pat it dry and then apply oil, 1/4 teaspoon of turmeric powder, 1/4 teaspoon bunt chili powder and a pinch of salt. Let it rest for 10-15 minutes.
Meantime, prepare the curry masala. Heat a kadai or wok.Add oil. When the oil is hot, add bay leaf, cardamom pods, cloves, cinnamon, cumin seeds and asafetida. Sauté at low heat for 5 minutes till you feel the aroma of the spices.
Now add the chopped onions, curry leafs, ginger garlic, and the green chillies. Sauté at medium high heat till the onions becomes soft, brown and translucent.
Add the choppped tomatoes, bunt chili powder and little salt into the wok. Add a little water to avoid the masala sticking to the pan. Cover and cook at low medium heat till the tomatoes become soft and mushy.
Stir and mix and saute the tomato mixture till you see specks of oil leaving the pan.
Add a cup of water into the pan along with the salt and kokum extract. Cover and allow the curry to gently boil for 4-5 minutes.
Remove the cover and do a quick tasting. Adjust the sourness if needed, and add bunt chili powder or salt if required.
Add the fish pieces flat in a single layer, gently move the ladle along the sides to swirl gravy over the fish pieces. Cover and cook for further 8-11 minutes on medium high flame till fish is cooked.
Turn off the heat. Garnish the fish curry with fresh coriander leaves and serve it hot with steamed rice.

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