Fish Hirva Masala

 (Fish in fresh Green Curry)

 This recipe was featured in:  curried concoctions

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 Serves 2

2-3 tbsp oil                                      

1 tbsp turmeric powder (use more than half for disinfecting the fish filets)                  

1/2 tsp cumin seeds/jeera                         

1/2 tsp mustard seeds/mori/rai                   

salt

dried red chilies (optional), for desired level of heat

1½ tsp garam masala / or you favorite fish curry masala                 

3-4 petals or 1 tbsp liquid extract of kokum                                

cilantro, finely chopped for garnishing

Rub turmeric on to both the sides of the tilapia filets, wash and keep aside.

In a food processor/grinder/blender combine all the ingredients for “hirvra masala” and grind it to a coarse-fine consistency paste.

In a pan or kadhai heat oil and add turmeric powder, cumin and mustard seeds. When the seeds start to splutter, add finely chopped onion and fry till translucent and light brown in color. Add the “hirva masala”, garam masala, salt and fry for 8-10 minutes, till oil seperates from the masala. In the meantime, cut the fish filets into 1 inch cubes.

Add the fish cubes and kokum and cook covered for only 4-5 minutes on medium high till the fish absorbs all the flavors and cooks in the masala. Do not overcook the fish otherwise it will lose its flavor. Also, gently stir or shake or swirl the pan to mix everything otherwise the delicate fish flesh might fall apart.