Nov 2, 2006
Pomfret ginger onion curry ( Alle piyav gashi)
Mangaloreans love fish. Sardines/peDvo, Pomfret/maanji, Mackerel/raaju are the mot popular fishes among the konkani's. The konkani fish curries are often made with coconut gravy, that makes it very different from other cuisines. They are a bit hot and savory taste. Alle piyav gashi one of them. In konkani alle means ginger, piyav means onion and gashi is a curry with coconut gravy.
Alle piyav gashi goes well with pomfret or crabs. This time I made it with white promfrets.
2 white pomfrets
1 cup shredded coconut
8 red chillies
1 inch cube tamarind
2 green chillies
1/2 inch cube ginger
Clean the pomfrets. Cut of the fins and tail. If you prefer to keep the skull you may retain it. But I discard the head. That's how I was thought to clean the fish by my Mom. Discard the viscera/internal organs. Rinse thoroughly changing the water a few times. Cut the fish across the bones with 1/2- 1 inch width. Set aside
In a tsp of oil, roast the red chillies on low flame. Grind together coconut, tamarind and roasted red chillies to a smooth paste. It is very important to get a smooth paste, do not stop grinding when the coconut is coarse.
Chop onions and ginger finely. Slit green chillies
In a saucepan bring the coconut paste to a boil. Add water and bring it to the desired consistency. You can keep it to the consistency of the Dal. But not too thin. Add onions, ginger and green chillies. Boil the sauce for 5 minutes, add salt. Add the fish pieces one by one to the sauce. Cook it on low flame. Cook for about 10 minutes. Adjust salt.
Serve with rice.