"Pedvo- Bimbul- Teppala Gashi/ Sardines- Tree Sorrel Fruit– Sichuan Pepper Curry" … The taste of curries with addition of bimbul be it to veg. or non. veg dishes always get enhanced totally to another level and makes it that much more tastier ... a delicious flavorful fish curry from GSB Konkani Saraswat Fish Cuisine that tastes best served with ukde sheetHa (red boiled rice)/ steamed rice ... Vegetarians plz. do excuse ... this one is for all fish lovers out there who enjoy relishing South Indian Curries … Yummilicious ...
** Sardines is a fish that is well known to all those who savor fish, it is called as Pedvo in Konkani, Tarli in Marathi and Bhutai in Kannada/ Tulu. This has a lot of thorns within though they are finer textured and is available all round the world in tiny, small, medium and slightly larger sizes. The tiny one’s when deep fried can be munched on along with the fine thorns within with ease and are loved the most for the crunchiness.
** The medium sized ones can also be fried but are somehow not liked by children as the thorn are slightly larger and gets stuck between the teeth, while the larger ones are prepared as curries or cut into two and fried. Again, both sardines and mackerels are a little bit stronger in smell and one has to slowly adapt to this fish if newbie as some detest fish smell though they may love those fish items that are milder in smell.
** However, it is one of the best among fishes as it is loaded with Omega 3 which is very beneficial for the bones and overall health. Doctors always advice non. vegetarian patients with bone problem to eat eggs and fish for building up of strong bones and so also in case of lack of Vitamin D3. I would not like to go into the benefits of eating fish here as I strongly believe that it is personal preference that should be respected.
** I have prepared this curry with addition of sichuan pepper/ teppal which I learned from my Amma (Mom) and she always mentioned that this was one of my Anna's (Dad''s) favorite fish curry and to add on it is one of my hubby's favorite too. Addition of bimbul (tree sorrel fruit) is optional as it is not available everywhere including here in Mumbai and I was lucky enough to get it from Mangalore, you can add in tamarind instead.
** Cutting short, I would like to continue with the recipe by just mentioning in one sentence that, do include this fish in your diet if you are fishitarian, it is one of the best fish with high nutrient level that includes Omega 3, it also includes other health benefits that only a few other fish has. In my home this is a regular and we enjoy both curry as well as fries depending upon what's on menu other, so go ahead and enjoy.
** Here is my recipe for "Pedvo- Bimbul- Teppala Gashi/ Sardines- Tree Sorrel Fruit– Sichuan Pepper Curry" ... my style which I learnt from Amma ...
** Ingredients :
Sardines/ Pedvo/ Tarli/ Bhutai : 12-15 medium sized.
Coconut/ Soyi/ Nariyal : 1.5 to 2 cups of freshly grated.
Bimbul/ Tree Sorrel Fruit/ Bimbli : 3-4 large sized.
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tablespoon
Sichuan Pepper/ Teppal : 8- 10 (depending upon its aroma)
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Oil/ Tel/ Tela : 1 tblsp
Garlic/ Losun/ Lehsun : 6-8
Coriander/ Kothambir/ Dhania Seeds : 2-3 tsp
Methi/ Fenugreek Seeds : ½ tsp
Kashmiri dry Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 12-15
** A little bit about Addition of Sichuan Pepper/ teppal to curries :
The addition of teppal/ sichuan pepper depends upon how much aromatic it is. If too strong in flavor, use less and vice versa. The older the shelf life of teppal the less aromatic it is or becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. In addition, it depends again upon individual liking, as some prefer lightly flavored dish while some prefer it with stronger smell. So use your judgment while adding in teppal to be precise. With experience, you will learn to adjust the same. Also, remember to snip off the stem and discard the center black seed from teppal before grinding or using the same.
**Again Sichuan Pepper/ Teppal can be used via 2 methods ... You may choose any method that suits you or is convenient :
1) Is to add them to the ground masala towards the end and grind to a smooth paste along with the masalas and grind and use it to the curry. It is also used while frying ingredients and added to masala while grinding. However, here you really need to grind it find or else it is very unpleasant to eat if small pieces are left over without being ground.
2) The other method is to grind the teppal/ sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala, which is the most followed method. In fact I follow this method unless I forget to prepare it priory.
** I have mentioned both types of methods of addition that can be used in addition of teppal to curries, you may choose that which is suitable to you. Once again, I repeat the stem and the inner black seed within teppal/ sichuan pepper should be discarded while using in any recipe.
** See to it that you always use fresh fish of good quality for best taste in curry. Again, please see to it that you clean fish be it the scales on the outer skin or the inner inedible particles in stomach part. Most of the time we are able to purchase fish all cut and ready to be used except for washing them gently in plenty of water.
** In case that is not the case in your area then please ask guidance from those who know it if you are a newbie. Gently clean in plenty off water until the water is clear and keep it ready. You may apply some salt all over the fish and allow to rest for 10-15 minutes and then rinse with water and keep it ready before preparing the curry.
** For Teppal/ Sichuan Pepper Preparation : Wash and add the teppal into a mixer grinder and grind to a paste with little bit of water. Remove and sieve it through a fine sieve and collect the strained water to use while grinding the masala. I always follow this method though sometimes I do add it while grinding masala. Just see to it that you remove the inner hard black seed from teppal before grinding.
** For Masala to be Ground : Peel outer skin of garlic and cut into small pieces. Heat oil in a small pan, add garlic pieces and fry on medium heat until it turns slightly brownish in colour. Add methi seeds, coriander seeds and continue to fry till they turn slightly brownish. Lastly add red kashmiri chilly and fry for 1-2 minutes. Do not over fry or burn the ingredients while frying or else the curry will turn bitter in taste.
** Note : You can add teppal/ sichuan pepper while frying the above ingredients or prepare the same separately as mentioned in description above. It is just a matter of choice, to be on safer sized I have preferred the 2nd method for the curry.
** Add fried masala ingredients into a mixer grinder along with freshly grated coconut and grind to a very fine paste using the sieved teppal/ sichuan pepper water. Remove and keep it aside ready. Add some water into the mixer grinder and mix with the remnants and keep this aside too to be added to the fish curry while cooking.
** Note : For any curry you can use souring fruit like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (starfruit) etc. and in case you do not have access to them or they are not available or again, if you do not want to use them, then do add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala.
** Wash bimbul, slice off both side edges and cut them into three round pieces horizontally. If too large, you may cut them to 4 pieces. If new to bimbul/ tree sorrel fruit, then you can check out the picture on the collage for fair idea of the same. Also cut the green chilles into two lengthwise and keep them ready aside.
** Add the ground masala into a wide stainless steel vessel. Add in the grinder rinsed water too and mix well. If still thick in consistency then add in water as is required to bring to a medium thick textured gravy of your desire. Add in the bimbul/ tree sorrel cut to pieces along with salt to taste and bring all together to a boil.
** Once you see that the curry has come to a full boil for 2-3 minutes, lower the heat and gently add cleaned, prepared and kept pedvo/ sardines one by one into the vessel taking care to see that you spread it as a layer and not topple one on another, the very purpose why wide mouth vessels are used in preparing curries.
** Add cut and kept green chillies and give a gentle shake to the vessel with help of tongs or by the help of a cloth round the rim of the vessel. When cooking fish, we usually avoid using spoon ladles for stirring as it tends to break the fish. So, see to it that you hold the vessel firmly and just shake it in round motion to mix the ingredients.
** Note : Most of us follow the method of shaking the vessel gently into round motion with the help of holding the vessel with the help of a cloth wound round the rim of the vessel and by lifting it about 2-3 inches above flame. However, you need to be careful as you may trip the vessel especially if you use tongs. It is always best to use a cloth wound round the rim of the vessel, just watch some friendly neighbor if newbie.
** Fish always gets cooked fast, say it just takes about 3-4 minutes once they are added to the simmering curry. So do not overcook them, otherwise they will break and spoil the dish making it difficult to serve. Do check in to see if the curry has thickened too much, in which case add some water to bring to desired texture.
** Lastly add in the coconut oil as it is to the curry, gently shake the vessel for it to mix with all ingredients and then remove from fire. Keep it covered aside to rest for some time, say about 15-20 minutes for flavors to seep in before serving it. There is no need to heat the coconut oil, as this is the standard pattern followed for this curry.
** "Pedvo- Bimbul- Teppala Gashi/ Sardines- Tree Sorrel Fruit– Sichuan Pepper Curry" is done and ready to be served. Fish curries always taste best served with Ukde SheetHa (Red Boiled Rice) or any other steamed rice. In my home we always love to have fish curry during meals with rice along with some veggie bhaji and if possible with any fries be it prepared with fish or any other veggie. Sunday meals are always something everybody in family looks forward too and we all try to make the most relished one and keep us charged for the long week ahead, so go ahead, try this one and enjoy with family and friends if you love fish curries like in my home.
** Sharing link below to a similar curry but with addition of ambado/ hoplums ....
** Also sharing a common link to all fish items both fries and curries shared in the Blog, which you may browse through in leisure and try them out too .....
No comments:
Post a Comment
Thanks.