Sole Fish Garlic Pepper Curry (Lepo Losun Miri Kadi) Recipe
English Version :
Konkani Version :
Ingredients:
For the Masala Paste:
- 12 red chillies (adjust to taste)
- 1 pinch jeera (cumin seeds)
- 1/2 tsp turmeric powder
- 4 peppercorns
- 1 tsp coriander seeds
- 1/2 lemon-sized tamarind
- 1 onion
For the Curry:
- 2 tbsp coconut oil
- 6 garlic cloves, crushed
- Prepared masala paste
- Water (as needed)
- 500g sole fish,cleaned and cut into pieces
- 200g prawns, cleaned and deveined
- Salt to taste
Instructions:
1. Prepare the Masala Paste:
- In a mixer grinder, combine the red chillies, jeera, turmeric, peppercorns, coriander seeds, tamarind, and onion.
- Grind the ingredients into a smooth paste. Set aside.
2. Prepare the Tempering:
- Heat 2 tablespoons of coconut oil in an earthen pot (or any heavy-bottomed pot) over medium heat.
- Add the crushed garlic and fry until it turns beautifully browned and aromatic.
3. Cook the Masala:
- Add the prepared masala paste to the pot and fry until the raw smell disappears, stirring frequently to prevent burning.
4. Add Water:
- Pour water into the pot, using water from rinsing the mixer to get all the masala. Adjust the amount of water based on your desired curry consistency.
- Bring the mixture to a boil.
5. Cook the Fish and Prawns:
- Once the curry starts to bubble, add the cleaned sole fish and prawns.
- Stir gently to combine, then reduce the heat to a simmer.
- Cook for 5 minutes, or until the fish is tender and the prawns are fully cooked.
- Season with salt to taste.
6. Serve:
- Serve the garlic pepper curry hot with rice or or Dosa
Notes:
- This curry is traditionally made without coconut. If you prefer a richer curry, you can add 1 tbsp spoon of coconut while grinding but it's recommended to try it without for the best flavor.
- Adjust the number of red chillies based on your spice preference.
Enjoy your flavorful losun miri kadi with fresh sole fish and prawns!
