"Mori Hinga Uddaka- Narlel Tela ghalnu randai (Hummana)/ Small Shark curry with Asafoetida- Coconut Oil" ... hing randai also referred to as hummana is a delicious medium spiced curry from GSB Konkani Saraswat Cuisine prepared both as veg. or non.veg. that is served with rice for lunch/ dinner ... I have prepared this dish with small shark pieces, a common dish that tastes awesome served with ukde sheetHa (red boiled rice)/ plain rice … yummilicious …
** “Hinga uddaka/ asafoetida hummana curry topped with coconut oil” is a common dish from GSB cusine and I have shared it here in several combinations be it veg. or non.veg. Again as mentioned on title this is medium spiced curry that tastes best served with ukde sheetHa (red boiled rice) though in some regions those who do not like boiled rice prefer it with normal white rice and that too tastes wonderful. Just add on a simple veggie bhaji along with it and you have a wonderful meal that non. vegetarian are sure to love, so if you are a fishitarian like us, please do give it a try.
** Addition of tart veggies too is a matter of choice and as per season or availability. You can use any one of tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not want to use them or are unavailable just add tamarind (chinchama/ Imly) while grinding masala which is followed in GSB Konkani Saraswat Cuisine. Here I have used tamarind while grinding the masala though I do use ambado when available.
** Here is my recipe for "Mori Hinga Uddaka- Narlel Tela ghalnu randai (Hummana)/ Small Shark curry with Asafoetida- Coconut Oil" ... my style ....
** Usually when buying fish from vendors they are cut, cleaned a little bit and then sold be it online or otherwise. Mori/ Small Shark has a very thick skin that needs to be removed which is not possible for us at home as it needs expertise and best done by vendors. There is a little bit of cleaning when it comes to Mori/ Small Shark fish unlike other fish which hardly takes time. Clean the fish especially its inner parts thoroughly and wash in plenty of water changing them a few times, then apply a little bit of salt all over and keep it aside ready, You can put it in plenty of water and keep it aside until to be used or apply salt, mix well and rest aside too, any method you prefer to follow as per your family traditions. Just before adding to curry, rinse it well with water once again.
** Note : Cleaning, cutting and handling of fish is something that needs to be watched keenly a few times which according to me is one of the best way to learn about preparing the fish ready to be cooked. However, you can watch any You Tube for the same too, but do try to learn it from a experienced person/ friend/ relative if possible as it will be something you will be very thankful about in later years.
** For Masala to be Ground : Add into a mixer grinder one heaped cup of freshly grated coconut (soyi/ nariyal) along with 8-10 dry red kashmiri chillies (byadgi mirchi/ kumte mirsanga) fried in a little bit of oil (optional), a small marble sized piece of tamarind (chinchama/ imly) say about 1 tsp of paste if using and grind to a very fine paste using water sparingly as is necessary only.
** Note : Add a small piece of tamarind while grinding only if you are not adding any tart tasting veggie, otherwise skip it.
** Add the ground masala into a wide flat thick bottomed vessel along with required amount of water to bring it to a thick gravy consistency. Keep the vessel on a medium heat and bring to a boil, when you see bubbles appearing on surface, lower the heat, add salt (namak/ meeta) to taste followed by the fish pieces one by one after patting it a little bit dry. Lay them on a single layer without toppling on each other and cook on medium heat for 3-4 minutes, stirring gently with a spatula/ ladle avoiding touching the fish pieces while doing so. You can hold a towel all round the rim of the vessel and gently rotate the same for mixing the curry well too, which is the practice usually followed.
** Lower the heat to minimum and continue to simmer for another 3-4 minutes ie until the fish pieces are perfectly cooked and done. The fish pieces hardly take much time in cooking depending off course upon the quantity otherwise in maximum its about 10 minutes and it’s done. Check and if need be add in salt (as per individual choice), mix well, add 1 tblsp of prepared hinga uddaka/ asafoetida water (check out the method given at the bottom of this recipe) and 1-2 tblsp of raw coconut oil (nariyal tel/ narlel tela) to the curry, mix well, simmer for 2 minutes, remove from heat and keep it aside covered for 15-20 minutes for the flavors to be infused well.
** "Mori Hinga Uddaka- Narlel Tela ghalnu randai (Hummana)/ Small Shark curry with Asafoetida- Coconut Oil" is done and ready to be served. Fish curries always taste best served hot with ukde sheetHa (red boiled rice) or any plain/ steamed rice, unless you prefer otherwise. Again, you can also serve it with mildly spiced rice dishes like pulav, ghee rice too, though in my home and in GSB Konkani Saraswat homes it is always preferred with plain rice. In my home I often serve it with Urad- Tandla Khotto (Idly prepared in jackfruit leaves baskets) and we love this combination, so does it taste great served with dosa, especially panpolo (neer dosa). Just try out any of your own favorite combo and enjoy with your family and friends, I am sure they will love it.
** Fish is full of proteins and omega 3, which is good for heart and overall health. Sardines, salmon, mackerel top the list of best fishes in health benefits though almost all are good. If you are a non-vegetarian then make it a point to include more of fish items into your meals as they rank the highest among non.veg items along with eggs. It is always a joy to relish fried fish items but then curries are much healthier option. So, do try out this delicious- aromatic curry and give me a feedback if possible.
** Note : Fish curry always tastes the best when given some time to rest (say minimum 30 minutes) after which it can be served hot preferably with rice. Before serving, if you find that the curry has thickened, you can add some hot water, mix well and serve, also remember to check out on salt level before serving.
** Note : Always use flat wide utensils to cook fish curry as it helps to add on the fish pieces in a layer without toppling on each other while cooking. It also helps in even cooking of the fish pieces and becomes easier to gently stir or move the vessel in rotation to cook the fishes intact without breaking into pieces.
** Note : We GSB Saraswats while cooking fish curry usually avoid using spatula as it tends to break the fish. We just hold the vessel either with the help of tongs or with a cloth all around the rim of the vessel and gently rotate or tilt it leftwards and rightwards which helps the gravy and fish together to move smoothly within the means of vessel. This is a foolproof method used to avoid breaking he fish as they are very delicate. However one has to be careful to follow this method lest you drop the vessel or the curry or spill it over hand. I suggest you learn the procedure from a helpful friend, neighbor, relative for better judgment and to learn the correct art of cooking as in my opinion the best way to learn cooking is always by watching live from those who know to cook
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the picture collage, I have shared the same. Again, If for some reason you do not have the edible gummy hing or if not available in you vicinity, No worries, just heat the coconut oil and add in 2 tsp of hing powder and pour it over the curry. If you do not like or do not want to add coconut oil for any reason, you can add in any other edible oil. However, coconut oil/ nariyal tel/ narlel tela fragrance is what it makes this curry more appealing, so do give it a try.
** Sharing below a common link to all “hinga randai/ hummana” recipe shared in the blog, along with common link to recipes of "Fish Curries" be it gashi, panna upkari, ambat, hing randai, including fish fries ... please do browse through in leisure and try them and do give me a feedback if possible ….
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