Malvan being a coastal area, coconut and fish along with rice forms our staple food,our fish curries,when combined with rice is a combination to die for.The distinct flavour to the curry comes from the use of coconut oil.
This recipe gets its name “chatni “as the consistency of this gravy is thick and not like curry….
Here I have added a turmeric leaf,which gives a very distinct taste to the dish,either fresh or dried turmeric leaf can be used .
It go well with ,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.
So here goes the recipe…
15 to 20 Mandeli cut and cleaned.
1 small Onion chopped.
1/4 cup grated Coconut.
1 tbsp Tamarind pulp
2 tbsp Coconut oil.
1/2 tsp Turmeric Powder.
Salt to taste.
2 fresh or dried Turmeric Leaves.
For the Masala:
1 medium sized Onion.
2 tbsp Dhana(corriander seeds).
5 tbsp Red Chilli Powder.
1 tbsp Turmeric Powder.
1 tsp Black pepper Powder.
Wash and clean mandeli.
Add salt and turmeric Keep aside.
Grind all the masala ingredients to a fine paste.
Apply grounded masala paste to mandeli and keep aside.
Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.
Heat oil in a kadhai.Add turmeric leaves and half chopped onion,let it turn brown.
Add marinated mandeli,saute well with light hand,add coconut paste, mix well and cook for 5 to 7 minutes or till mandeli is cooked.
Add tamarind paste and salt if required.(As salt is applied to mandeli).
Remove in a serving bowl.
Serve hot with steam rice or bhakri of your choice.
Tip-Dont over cook the dish or else flesh will seperate from the bones.
Happy Cooking !!!