V’s grand mother is a very enthusiastic cook. It amazes me to see her interested in cooking even at an age of 85+. Everytime I call her, I ask for V’s favorite recipes. V has loads of childhood memories associated with her, she knows his likes and dislikes.
Few days ago when I had found Spanish mackerel here, she told me to make this dish. She makes this amazing Iswana sukke – king fish in a spicy coconut paste. When I told her I don’t have coconut, she asked me to follow this recipe. It came out very delicious.
Coconut oil gives it a very nice aroma. You can leave it out if you don’t like it, but according to me coconut oil takes this simple dish to a whole new level.
This time I got the fish nicely cut by the Whole foods. So this dish got ready literally in minutes.
1 lb (0.45kg) king fish(seer fish/ surmai/ Iswan)
1/2 cup chopped onion
2 tea spns chilli powder
1/2 tea spn tamarind extract
1 tea spn coriander seeds
A pinch turmeric
1 tea spn chopped ginger
Heat a little oil and fry coriander seeds. Powder them. (Ready made coriander powder gives a very different taste, so make it at home).
Heat coconut oil and add onions, ginger. Fry till the onions turn translucent.
Now add fish, tamarind, salt, coriander powder, chilli powder, 1/2 cup water. Cover and cook till fish is done.
While serving, drizzle some coconut oil on top.
Serves : 3-4
Preparation time : 20mins