Konkani Fish curry with Onion and Ginger Base (Alle Kande Ambat)
May 6, 2015 Posted by Shweta Shanbhag
We Konkanis predominantly cook fish curries in 2 ways, one with Sechuan Pepper (tepal) and the other with Onion Ginger base. I prefer the one with Ginger(Alle)Onion(Kande).
I have cooked this curry with Black Pomfret which is relatively easier to get here in Hyderabad, but you can cook the same with white pomfret, kane(ladyfish), crabs and even prawns.
This dish is also called Alle Piyav Ghashi in South Kanara. You can cook it in an earthern pot for even more authentic flavors.
Ingredients
Around 500 to 600 gms of Black Pomfret (You can also use white pomfrets, lady fish or prawns too) – cleaned and cut into thin curry cut pieces
Around 500 to 600 gms of Black Pomfret (You can also use white pomfrets, lady fish or prawns too) – cleaned and cut into thin curry cut pieces
3 tsp coconut oil
1 -2 tsp coriander seeds
1 tsp of fenugreek seeds
5-6 whole dry red chillies
1 cup of grated coconut
pinch of turmeric powder
1 inch ball of tamarind
1 onion finely chopped
1 tsp of fenugreek seeds
5-6 whole dry red chillies
1 cup of grated coconut
pinch of turmeric powder
1 inch ball of tamarind
1 onion finely chopped
1 inch ginger finely chopped
2 green chillies slit at the centre
2-3 Dried Sol/Kokum
2 green chillies slit at the centre
2-3 Dried Sol/Kokum
Salt
Method
1. Wash the fish thoroughly, apply a little salt and set aside.
2. Take a small pan, add 1 tsp coconut oil and when hot, add 1 -2 tsp coriander seeds, pinch of fenugreek seeds and 5-6 whole dry red chillies. Saute lightly for 2 mins
3. Grind them with 1 cup of grated coconut, pinch of turmeric powder and 1 inch ball of tamarind to a fine paste.
4. Take a bigger pan. Heat 2 tsp coconut oil and add onion and ginger and saute till pink. Add a pinch of fenugreek seeds, 2 green chillies and saute. You can use any other oil, but coconut oil gives it a distinct Konkani flavor.
5. Add the coconut paste and fry for 2-3 mins. Add 2-3 cups of water and let the mixture come to a good boil. I also add 2-3 Dried Sol for added sourness.
6. Now add the fish and let the curry come to a good boil. Adjust the salt according to taste. This fish cooks within 5 mins – take care not to overcook it.
7. Serve hot with plain rice.
1. Wash the fish thoroughly, apply a little salt and set aside.
2. Take a small pan, add 1 tsp coconut oil and when hot, add 1 -2 tsp coriander seeds, pinch of fenugreek seeds and 5-6 whole dry red chillies. Saute lightly for 2 mins
3. Grind them with 1 cup of grated coconut, pinch of turmeric powder and 1 inch ball of tamarind to a fine paste.
4. Take a bigger pan. Heat 2 tsp coconut oil and add onion and ginger and saute till pink. Add a pinch of fenugreek seeds, 2 green chillies and saute. You can use any other oil, but coconut oil gives it a distinct Konkani flavor.
5. Add the coconut paste and fry for 2-3 mins. Add 2-3 cups of water and let the mixture come to a good boil. I also add 2-3 Dried Sol for added sourness.
6. Now add the fish and let the curry come to a good boil. Adjust the salt according to taste. This fish cooks within 5 mins – take care not to overcook it.
7. Serve hot with plain rice.
Note: This is an old post on my blog; Reposting it with a new picture
Related posts:
Shark Curry (Mori Ambat)
Kingfish/Surmai Masala Fry
Tawa Fish Fry (Konkani style)
Konkani Crab Curry (Kurle Ambat)
Konkani Chicken Curry
Konkani Mutton Curry
Konkani Egg curry (Ande/Mote Ambat)
Chicken Vindaloo (Goan cuisine)
Malwani Chicken
Prawn Curry in Coconut milk
Khubbe/Tisre Vade (Konkani Clam Cutlets)
Deep fried Pomfret (Konkani Style)
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This is now one of my favourite curries ever! Thanks for sharing this wonderful recipe. The aromas were more and more tantalising at each step of the recipe. I used kokum and found this really added a beautiful dimension to the dish. Looking forward to exploring more on your site. Do you have more kokum recipes? Like Saaru or kadi? Thank you, and keep up the great work 🙂 Shweta
Thanks Shweta for your encouraging words 🙂 Glad you liked the recipe.You can find kokum Kadi recipe here –
http://curryaffairs.com/sol-kadi-kokam-kadi/
Awesome recipe!!!
Complements came in form of childhood memories…… same taste as konkani aunt’s kitchen!!!
Thanks a ton!!!
Thank you 🙂
Happy to know!
it’s my first time visiting your site and I’m very fascinated. Thanks for sharing and keep up 😉