Dhoma / Croaker Fish Curry With Teppal (Sichuan Pepper).

"Dhoma (Croaker/ Koddai/ Dhadyaar) Fish Curry with Teppal (Sichuan Pepper)” … an aromatic spicy fish curry with the addition of teppal and garlic that goes very well when served with Red Ukda (Boiled) Rice /Steamed Rice… Yummilicious .... 

** Dhoma/ Croaker/ Koddai/ Dhadyaar is a fish easily available throughout India. Though I had seen this many times in the fish market, it was only about five to six year back that I started purchasing it. I was not sure about the fish as i don't think it was ever brought and prepared in my Mom’s place nor was it brought in our home after my marriage. A few years back a friend of mine was purchasing it with our fish vendor and I happened to be around at that time. I asked her about the fish, though she could not put much light on the same about the method of preparation, etc. how her Mother made, she urged me to purchase the same, and I bought only one and came home. I guess the fish croaks a bit when live, hence the name but it is called Dhoma in Mumbai and I guess Kodai in hometown. Since the fish is slightly sweetish in taste I prepare it spicier along with Teppal/ Sichuan pepper, which gives it, added flavor too. After that, I have frequently bought the fish as and when they are available. The same can be prepared in panna upkari style another Konkani Saraswat delicacy in fish and it tastes awesome. I will soon post the same and you may try out this one until then. 

** 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 the teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. Also it depends again upon individual liking as some prefer lightly perfumed dish while some prefer it with stronger smell. So use your judgment while adding in the teppal to be precise. With experience, you will learn to adjust the same. Also remember to snip off the stem and the center black seed from the 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.

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.

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.

** Ingredients :

Dhoma / Croaker Fish : 2 medium sized which gives about 6 pieces, 3 from each.

Coconut Oil : 1 tablespoon

Salt to taste

** For Masala to be Ground :

Oil : 1 tblsp

Garlic : 6-8

Coriander : 2 tsp

Sichuan Pepper / Teppal : 8 (depending upon its aroma)

Methi / Fenugreek Seeds : ½ tsp

Kashmiri dry Red Chilles : 12-15 (depending upon individual spice level)

Coconut : 1.5 to 2 cups of freshly grated (approximately)

Tamarind : One small marble sized ball

**For Cleaning of Fish : I always buy fish that is cleaned and cut to pieces from my fish vendor. So half my work is done. All I have to do is trim the fins if not done and wash the stomach portion etc. clean it in plenty of water and its ready. If you buy whole fish as it is, you will have to scale off the rough scales on the skin portion of the fish either with a blunt knife or with the blunt side of the knife in direction towards the head side starting from tail. Then slice off the head portion giving a slant cut and then give a lengthwise slit on the stomach side. Remove the inner parts from the stomach portion; discard them, clean with plenty of water. Now cut them into pieces horizontally into required numbers with a very sharp knife. I personally suggest you watch this method when someone you know does it or ask the fish vendor to do the same and watch keenly a few times. Explanation is difficult and nothing beats the exact method learning if watch it yourself once or twice. 

** For grinding the Curry Masala : Heat oil in a small pan, when hot add in the garlic, when it turns slightly brownish add in the methi, coriander, teppal (sichuan pepper) and fry till all till it turns slightly brownish. Now add in the red kashmiri chillies and fry for a minute. Remove from fire.

** Add the above fried masala into a mixer grinder along with the freshly grated coconut, tamarind and grind to a fine paste with little bit of water. The masala should be ground very fine with minimum amount of water.

** Note : If you wish to add Bimbul (Tree Sorrel), Ambado (Hogplum), Karmbala (Star Fruit) to the curry do not add tamarind while grinding the masala. These ingredients are added to bring in dash of sourness to the curry, so addition of any one of the same will do. 

** Add the ground masala into a wide stainless steel vessel. Add in water to bring to a thick gravy consistency of your desire. If adding any of the sour fruit to the curry, add now along with salt to taste and bring to a boil. I have not added any as I used tamarind while grinding the masala.

** Once you see that the curry has come to a full boil lower the heat to medium and add in the cleaned dhoma / croaker fish pieces cleaned, washed and kept ready, one by one into the vessel gently seeing to it that you spread it as a layer and not topple one on another. 

** Gently shake 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 and shake the vessel into round motion gently lifting it about 2-3 inches above flame with the help of the cloth or tongs. Be careful you may trip the vessel. If not comfortable you can use a large spoon, but do not shake the fishes as they tend to break easily.

** It just takes about 3-4 minutes for the fish to cook once they are added to the simmering curry. So do not overcook and spoil the dish. Lastly add in the coconut oil and remove from fire. Keep it covered aside for some time for flavors to seep in before serving it.

** "Dhoma / Croaker Fish Curry With Teppal (Sichuan Pepper)” is done and ready to be served. I served it with Red Ukda (Boiled) Rice and Bhendi Bhaji (Lady’s Finger Upkari). This curry goes very well with Red Boiled Rice (Ukada Rice) or even our normal rice. 

** This fish curry is for all those fish lovers who love eating South Indian Style Curry with boiled rice. The combo is awesome and you can serve it with any rice if you do not eat ukda rice. My suggestion however, is to always serve fish curry with rice, but you can go in for roti too. Do try out this curry and enjoy with your family and friends. 

** You can use the search option for "Fish" where you will get many more dishes. Do try out various types of Non-Veg dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.

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