Fish Curry (Alle Kande Ambat)
In last few days, the number of Konkani visitors to my blog as well as Konkani recipe requests have significantly increased. So I have realized that, I am moving away from the basic idea of my blog. So now on, for few days, I am going to blog about very specific Konkani recipes.
We prepare two specific type of fish curries. One is called Alle Kande Ambat (Ginger Onion curry) and other is Teppla ambat (Curry using teppal ). This is mainly prepared with mackerel(bangda).
Ingredients:
1 cup fresh/frozen coconut
3/4 cup onion
7-8 fish pieces
1/2 tea spn tamarind extract
1 green chili
5-6 red chilies
2″ piece ginger
Oil
Salt
Method:
Grind together coconut, red chillies, tamarind and 1″ piece of ginger to a very smooth paste.
Heat oil,fry chopped onion and remaining ginger(cut into small pieces) till they turn slightly brownish. Add the ground masala, green chili(slitted into two) and salt. Cook for 5min. Now add the fish pieces and cook till the color of the fish changes to white.
Note: Fish curry tastes well after 8-10hrs.
Serves : 4
Preparation time : 20min
went through your blog. its wonderful.
wanted to add a tip(not my own but age old wisdom i guess).. i add a few grains of rice(less than a quarter tea spoon) while grinding the above masala. the gravy doesnt split on boiling as the starch in the rice helps it bind.
which chillles should i Use in your receipes, it should be
in colour and also it should be spicy
I like your all goan receipes
thanks / sneha
Shilpa: I normally use Byadagi chillies.
this curry was good but we dont get red chillies the type we get in india here in singapore
Basically Teppal is aka Nepali pepper – Also called Szechwan Pepper or Timur Pepper can be found in Oriental stores. Timur pepper/Szechwan pepper (pimpinella anisum) is native to the Szechwan province of China. Though it bears some similarity to black peppercorns, they are not actually of the pepper family, rather the dried berry of a tree in the prickly ash family. The Szechwan pepper is one of the few spices important for Tibetan and Bhutani cookery in the Himalayas, since very few spices can be grown there.
Musta Kaun naka natlaeri ushna jhatha! Pormbola matra ghalka
Fruits are globose and are encapsulated in a grayish, pimpled purse-like jacket when young but splits into two halves upon maturation of the seed. A mature seed is oval and jet black in color with a highly wrinkled surface, hence often mistaken for a pepper as the English name indicates.
Hi Shilpa ,
I tried this tonight. It was awesome. I missed my mom so much when it was done. It was the same thing that she would prepare.
Im glad i found this website.
Thanks
Viraj
Dear Shilpa,
My wife and I have been using your site to access some traditional North Kanara recipes. We recently tried out the Alle Kande Ambat and it turned out to be absolutely perfect. Just like the one I remember from my Athya’s who in my opiion are Oscar winners vis a vis NK recipes! I wonder whether you know the recipe for a dish called Kayros which my mother used to make. As far as I recall it had bhendi and capsicum as its essentials in a greenish randoi. Looking forward to your research and response.
Shilpa: Will post soon.
i m not a konkni.but i like to taste diffrent food.i’v tested malvani ,gujrati.rajasthani……………so on i tried diffrent cuisine at home,plz specify the ingredients (common names)which we can find at super market eg.teppl.
hey Shilpa! I tried this recipe & we loved it. My hubby is great fan of seafood. I’m from udupi, & we have a slight variation to what u posted above:
‘Alle peeyao gashi’ : first marinate the fish in little coconut oil,chopped green chillies,ginger,onions. Prepare the masala by grinding coconut,red chillies & tamarind to paste.
Bring it to a boil, then add the marinade (keeping the pieces aside), lastly add in the pieces.
when done, add few drops of hing water.
Hope u try this sometime.
Hi Shilpa,
I am also from Kokan area and this is my favourite recipe. What I do is I grind onion with the coconut and after heating oil I fry little bit garlic in it.
yummy!!!!!!
I will make the curry today
thanks for recipe shilpa… i will have a try on it.
hey shilpa…..
i should say u have done an excellent work for exposing this extraordinary recipes to the millions of people in the world.
i am also a konkani…but never have a idea like this…….
expecting more such wonderful recipes …
Proud to be konkani….
hi shilpa I have been a regular reader of your blogs since 2 -3 monthsthis is the first dish I tried it came out well initially but on adding the fish the gravy turned watery since I used frozen thawed fish also it was not as red as the pic here shows but my hubby said it was nice
We have a slightly different version :-
1 cup Fresh coconut
7-8 Red chilies ( depending on how hot you want teh curry to come out)
Coriander seeds 1 tspn
garlic cloves 7-8
1/2 tspn rice (uncooked)
1/2 tspn sauf (badishep)
Little tamarind
Grind the mixture to a smooth consistency. Rice will hold the mixture together. The paste should be really smooth. If the mixer turns hot, wait and grind again till you feel no coconut when you take the paste between thumb and fore finger.
Keep this paste aside.
In a Bowl, heat oil, Add 1 onion finely chopped. After the onion turns slightly brown ,add the red paste.
Add 1-2 kokumto the gravy and bring to boil. ( You may use raw mangoes if available – they give an exceptional taste)
After a boil, add the fish and simmer till fish is cooked. Serve hot with chopped coriander.
Regards,
Manali
shilpa which fis u used in this recepie
I used Meckerel.