Mangalorean Halwa Curry

The Mangalorean halwa curry is a rich and delicious curry. Make sure you get fresh fish as this will enhance the flavour of your curry. The curry is best served with hot rice.

Serves: 6 to 8 Persons

Prep. Time: 30 Mins.

Cooking Time: 25 to 30 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml.]

• Halwa / Black Pomfret – 600 gms (cleaned & cut)
• For the Masala:
  • Coconut (grated) – ½ (1 ¼ cup)
  • Onion – 1 medium
  • Garlic – 2 to 3 cloves
  • Kashmiri Red Chillies (deseeded) – 7 to 8
  • Spicy Short Red Chillies [Pandi, Guntur] – 3 to 4
  • Corriander Seeds – 2 tbsp.
  • Cumin Seeds – 1 tsp.
  • Mustard Seeds – ¼ tsp.
  • Black Peppercorns – 10
  • Turmeric Powder – ½ tsp.
  • Tamarind – 1 small lime sized ball
• Onion (sliced) – 2 big
• Green Chillies (stemmed & broken) – 2
• Thick Coconut Milk – ½ cup
• Oil – 2 tbsp.
• Salt – 2 tsp. or to taste

Step 1:     Wash the fish thoroughly. Apply 2 tsp. salt and leave aside for 30 minutes.

Step 2:     Grind all the ingredients listed under masala to a fine paste with a little water.

Step 3:     Heat the oil in a vessel and fry the sliced onions till browned. Add the ground masala and fry for another 3 to 4 minutes on low heat.

Step 4:     Add 3 cups of water or more depending on the consistency of the gravy you need and bring it to a boil. Lower the heat, drain the fish (do not add the water that was released) and add to the gravy and cook covered on low heat for 6 to 8 minutes.

Step 5:     Check for salt and add if required. Finally add the green chillies and the coconut milk and cook covered on low heat for 2 minutes and then switch off the heat.