Soundale / Butter Fish Gashi.

Soundale / Butter Fish Gashi ..... A semi spicy fish curry .....

Soundale or Butter fish is almost similar in taste to that of kane / lady fish. These are about 6-8 inches in length and a bit flater and about 3 inches wide. Clean / scrap the scales at the sides and remove / trim off the fins, tail and head. Clean the stomach portion by giving a side slit to open the stomach. You can cut the fish into 2 or 3 pieces depending upon its length. Clean the fish in plenty of water. Always handle fish gently as they tend to break easily. Soundale is very delicate and breaks up fast. 

To be ground : Grind 2 cups of freshly grated coconut with 10-12 kashmiri red chillies and a marble sized tamarind to a fine paste. 

Add the ground masala in a broad flat vessel (Always use flat and broad vessels to cook fish), salt to taste and bring to a boil. Add water if necessary to bring to a gravy consistency. Lower the heat and let the curry simmer.

Add the cleaned Soundale (Butter fish) to the curry, bring to a boil and remove from heat. The fish will have cooked. Do not boil more, as the fish will start to break and get mingled with masala. Soundale breaks if cooked too much so bring the curry to full boil before adding the pieces. 

For Tempering: Heat 2 tblsp oil in a small pan, when it is hot add 1 large onion chopped finely. 

Stir it often and fry till the onion turns brown, once done pour this over the fish curry and give the curry a single stire. Cover and keep aside for 10-15 minutes for the flavour to get settled.

Serve Soundale (Butter Fish) Gashi hot with Ukda / plain rice.