Croakers /Sciaenids are found worldwide, in both fresh and salt water, they are small to medium-sized fishes.
For this recipe I have used salt water and small sized croakers,
- Marinate the fish with generous sprinkle of turmeric powder (usually a teaspoon of turmeric powder for 10 small sized fish) and smidgen of salt according to your preference.
- For the curry paste I used these ingredients:
- Finely grated shreds of coconut meat ( half of the coconut shell )
- Chopped pieces of ( 3 medium ) onions
- Chopped pieces of one green chilli
- One teaspoon of mustard seeds
- Few garlic cloves ( about 7 to 10)
- A small share of ginger
- Chopped pieces of coriander leaves (according to preference – the more greener or zestier you want the curry the more the leaves)
- One glass full of (about 5 to 7) dried kokum fruit saturated water – to grind the mixture into a smooth paste, as well as to citrus the mixture
- Sauté finely sliced pieces of (3 medium) tomatoes in (15 teaspoons or additional – according to your preference of) soybean oil or any other vegetable oil of your liking.
- Add the smooth curry paste to the melted tomato pieces, sauté the paste for few seconds.
- Dilute the curry with dried kokum fruit (Malabar tamarind/ Gracinia indica) saturated water.
- Add the marinated fish to the warm curry.
It takes about 10 minutes for the fish to cook in low heat.
HAPPY EATING ♥
The South Indian Fish Curry with Salmon: https://masalahealth.wordpress.com/2016/03/04/the-south-indian-fish-curry-with-salmon/