This is a delicious Fish Recipe from Pondicherry, India which was a French colony prior to 1954. Pondicherry cuisine also has Malay and Vietnamese influnce apart from the French as it was part of a larger territory known as 'French Indo-China' which was a grouping of French colonies in South-East Asia.
Ingredients
Seer fish – 1 kg, cut into small pieces
Chilli powder – 1 ½ tsp
Turmeric powder – 1 + 1 tsp
Salt – To taste
Oil – 2 + 2 tbsp
Aniseed – 1 tbsp
Cumin seeds – 1 tbsp
Poppy seeds – 1 ½ tbsp
Cashew nuts – 10
Cloves – 2
Cinnamon – 1 small piece
Bay leaf – 1-2
Big onions – 2, finely sliced
Green chillies – 4, slit
Garlic cloves – 18, crushed
Ginger – 1 big piece, crushed
Tomatoes – 2, finely chopped
Coconut – 1, to extract 1 cup thick coconut milk and 1 ½ cups second and third extract
Juice of 1 lemon
Coriander leaves – 2 tbsp, finely sliced
Method:
1.Marinate the fish with the chilli powder, 1 tsp turmeric powder and salt. Keep aside for 2-3 hours or overnight if possible
2. Take oil in a flat pan and shallow fry, till fish is half done.
3. Powdered together the aniseeds and cumin seeds to a fine powder. Set aside.
4. Grind the soaked poppy seeds and cashew nuts together into a fine paste. Set aside.
5. Coarsely grind bay leaf, cloves and cinnamon.
6. In a deep bottomed pan, heat the oil, add the coarsely ground powder, onions and green chillies. Fry till the onions are golden brown.
7.Add the garlic and ginger paste and fry till the raw smell is gone.
8.Add the aniseed-cumin powder and 1 tsp turmeric powder. Cook on low heat so that the spices blend well with the masala. Fry for a couple of seconds.
9. Add the tomatoes and cook till they are mushy or soft. Cover the pan and cook till the tomatoes are soft.
10. Add the coconut milk extract, cover the pan and bring to a boil.
11. Add the shallow-fried fish and bring to a boil again. Switch off the flame and add the poppy seed-cashew nut paste, thick coconut milk extract, lemon juice, and coriander leaves. Stir.
12. Transfer to a serving vessel.
13. Serve hot with rice.
Ingredients
Seer fish – 1 kg, cut into small pieces
Chilli powder – 1 ½ tsp
Turmeric powder – 1 + 1 tsp
Salt – To taste
Oil – 2 + 2 tbsp
Aniseed – 1 tbsp
Cumin seeds – 1 tbsp
Poppy seeds – 1 ½ tbsp
Cashew nuts – 10
Cloves – 2
Cinnamon – 1 small piece
Bay leaf – 1-2
Big onions – 2, finely sliced
Green chillies – 4, slit
Garlic cloves – 18, crushed
Ginger – 1 big piece, crushed
Tomatoes – 2, finely chopped
Coconut – 1, to extract 1 cup thick coconut milk and 1 ½ cups second and third extract
Juice of 1 lemon
Coriander leaves – 2 tbsp, finely sliced
Method:
1.Marinate the fish with the chilli powder, 1 tsp turmeric powder and salt. Keep aside for 2-3 hours or overnight if possible
2. Take oil in a flat pan and shallow fry, till fish is half done.
3. Powdered together the aniseeds and cumin seeds to a fine powder. Set aside.
4. Grind the soaked poppy seeds and cashew nuts together into a fine paste. Set aside.
5. Coarsely grind bay leaf, cloves and cinnamon.
6. In a deep bottomed pan, heat the oil, add the coarsely ground powder, onions and green chillies. Fry till the onions are golden brown.
7.Add the garlic and ginger paste and fry till the raw smell is gone.
8.Add the aniseed-cumin powder and 1 tsp turmeric powder. Cook on low heat so that the spices blend well with the masala. Fry for a couple of seconds.
9. Add the tomatoes and cook till they are mushy or soft. Cover the pan and cook till the tomatoes are soft.
10. Add the coconut milk extract, cover the pan and bring to a boil.
11. Add the shallow-fried fish and bring to a boil again. Switch off the flame and add the poppy seed-cashew nut paste, thick coconut milk extract, lemon juice, and coriander leaves. Stir.
12. Transfer to a serving vessel.
13. Serve hot with rice.
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