Visona Gashi With Alle + Piyavu + Ambado (Surmai / King Fish Curry-Gashi with Ginger Onions and Hogplums ....... with Red Boiled Rice .......
Clean and wash 8-10 pieces (slices) of visonu (Surmai) and keep aside ready.
Grind to a fine paste 2 cups of freshly grated coconut with 5-6 kashmiri Red chillies. The paste should be very fine.
Take a flat bottomed vessel and add the ground masala. Add some water to bring the curry to a gravy consistency. Add in 3-4 washed and mashed Ambado (Hogplum) and bring to a boil. Lower the heat add in 3-4 green chillies slit lengthwise, one finely chopped medium sized onion, 2 tblsp of grated ginger and salt to taste. Cook for 2-3 minutes.
Gently add in the visonu slices (Surmai) to the curry and mix them taking care to only stir it a bit. Do not stir too much as the fish pieces may break. Cook on medium heat for 3-4 minutes or till the fish is cooked.
Fish takes hardly more than 5 minutes to get cooked, so be careful and do not overcook the fish. Lastly add in a large tablespoon of coconut oil (you can add any oil you prefer) and remove from fire.
Serve the Visonu (Surmai) Gashi hot with red boiled rice or any other rice you prefer. This dish is best served with Rice.
Note : Ambado (Hogplum) is used to bring in sourness to the curry. It is seasonal and is not available all round the year. Also it may not be available in many places. You can add any ingredient to the curry like, Bimbu, karmbol etc. If none of these are available just add in tamarind paste or a small marble sized tamarind while grinding the masala.