This is my first post as this recipe is in the truest sense one from my memory. During my high school days I ate many meals at my friend Arati’s house whose mom made amazing sea food dishes. However my culinary intrigue was at the lowest at that time of my life and I never bothered to pick up any recipe
Fast forward about 6-7 years, we each have gone our separate ways and I end up craving for Mori fish curry that I ate at Arati’s place. I backtracked my taste and ended up with a recipe that comes very close to what I ate back then. I am not really even sure what fish is Mori? I use sword fish as I feel it comes very close to taste and texture of Mori.
What you need
7-8 Dry red chilies
2 tablespoon coriander seeds
¾ cup grated coconut (fresh / frozen)
1 small tamarind ball (about 3/4 inch diameter ball)
500 grams sword fish cut into cubes
2 medium sized garlic cloves
7-8 jummina kai Sichuan Pepper use about 4 if brought in India
1 medium sized onion finely chopped
Salt to taste
Pinch of turmeric
2 tablespoon oil
How to make
For Curry paste: Heat a sauce pan and add few drops of oil.Fry chilies, coriander seeds for about a minute on small flameAdd the coconut and continue frying for few more minutes Cut garlic in to thin slices and add to the pan and turn the heat off.When this mixture cools off, grind to a fine paste with as much little water as possible.
In a pan heat rest of the oil.Fry the onions till they start caramelizingAdd the paste and add water to make medium thickness curry.Crush the sichuan pepper in palms and add it to the mixture.Add salt to taste and turmeric. Bring the curry to boil and continue boiling for about 5 minutes.Add the fish pieces. Turn the heat off in about 5 minutes after the fishes are added. Fish cooks fast, make sure not to over boil. Serves for about 5
