Spicy fish curry meal is skilled with youth memories of India’s Konkan area – NPR

Left: Sujata Halarnkar and her mom, Sulochana Shridhankar. : Fish curry. Sujata Halarnkar/Collage by NPR conceal caption toggle caption Sujata Halarnkar/Collage by NPR Left: Sujata Halarnkar and her mom, Sulochana Shridhankar. : Fish curry. Sujata Halarnkar/Collage by NPR All Things We’re Cooking is a series including household dishes from you, our readers and listeners, and the unique stories behind them. We’ll continue to share more of your cooking area gems throughout the vacations. Packing … Sujata Halarnkar’s Aji, or grandma, would practically consume seafood every day. That was the standard for the household from the Konkan area by India’s west coast. The kind of fish or seafood differed depending upon what remained in season and led to various curry dishes, however the easiest one is what Halarnkar returns to time and time once again. “It’s a really standard [curry] with the standard active ingredients, absolutely nothing really expensive, however it’s a household custom,” Halarnkar stated. “It moves from my grandma, from my mommy’s mom. And we have actually been preparing this permanently. If I make this, individuals simply enjoy this.” Halarnkar lives in Yuma, Ariz., today, however she matured in Mumbai, and her grandparents lived south of the city in a town. Her mom would take her and her 4 siblings to her grandparents’ for summertime trip. There, her grandma, Saraswati Wadkar, would prepare for them, typically making this curry. “That is among the most fantastic memories I had about my youth,” Halarnkar stated. “We had a beach to ourselves and we had no concerns. My grandma was preparing for us. You would purchase fresh fish every early morning and cook that.” As much as Halarnkar partners those summertimes with this curry dish, she likewise considers the sweet Alphonso mangoes she consumed with the curry. “My granny would make this dish really hot since that was typically how it is made, however we might not manage those spices, so she would serve fresh ripe mangoes with it,” Halarnkar stated. She can deal with the hot curry now, however she still delights in mangoes with the meal– even if the mix astonishes others. “When I got wed, my partner was actually shocked,” Halarnkar stated, remembering his response. “‘ Why are you consuming mangoes with your meal? Particularly with fish curry,'” he ‘d ask. “But then I needed to discuss to him that this is how we matured. And I simply enjoyed that mix after that.” This fish curry represents the supreme home cooking to Halarnkar, who stated her household constantly craves it when they return from out of town. “We’ll head out to the fish market, purchase fresh fish and make this the very first thing,” she stated. “You do not even fret about veggies at that point. You simply consume some steamed rice and this fish curry.” Halarnkar has actually handed down the dish to her child Natasha, who resides in San Diego and shares Halarnkar’s love of cooking. And despite the fact that the next generation has the dish, Halarnkar stated she still enjoys when her mother makes the curry in India. She’s looking forward to having it the next time she goes to go to. “I can inform you 100%, my mama is going to make it for me when I show up there,” Halarnkar stated. “No doubt about it.” Aji’s Fish Curry Recipe sent by Sujata Halarnkar
Yuma, Ariz. Components 1 pound fish fillet– salmon or trout works well 1 teaspoon turmeric powder salt to taste 2 green chilis, sliced 6 cloves garlic (4 peeled and 2 peeled and sliced for tempering) 2 tablespoons chili powder (or 7 to 8 dry red chilis) 2 teaspoons coriander seeds or 1 teaspoon coriander powder 1 tablespoon cilantro, sliced 1 teaspoon cilantro, sliced for garnishing 1/2 cup red onion, sliced and divided 1 cup coconut milk, canned 2 pieces kokum, unique sour fruit readily available in India (optional) or 1 tablespoon lemon juice or 1 teaspoon tamarind paste 2 tablespoons olive oil 1/2 cup water Directions Cut the fish fillet into 1 1/2- inch pieces. Wash when under cold water. Pat dry and put the fish pieces in a bowl. Marinade the fish with turmeric and salt and set it aside for a minimum of 15 minutes. Mix onions, garlic, coriander seeds, chili powder and cilantro to a great paste with a little water (about 1 tablespoon). In a heavy-bottom pan, heat oil and include the sliced up garlic pieces to the hot oil. When the garlic turns golden brown, include the sliced up onions and green chilis. Sauté up until the onions are soft. Include the combined spices and fry it for a couple of seconds. Include 3/4 cup of coconut milk and 1 cup of water. Mix it well. Change the water if you believe it is too thick. Bring it to a boil and carefully include the fish pieces in addition to the kokum or lemon juice. Let it simmer for 3-4 minutes on medium heat or up until the fish is simply turning nontransparent. Garnish with the staying coconut milk and serve hot with steamed rice. Packing …
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