“Sukkale Visona Hinga Randai- Narlele Tela ghalnu (Sun Dried Surmai/ King fish Curry with Asafoetida and topped with Coconut Oil)” … Dried fish is usually stocked for use during monsoon … I usually prepare kismuri with dried visonu, mori but this time Mom suggested I try hinga uddaka ghalnu randai (curry with asafoetida) … It was awesome, but too strong in flavor, so this one is definitely for those who like dried fish only …. Yummilicious .....
** Sukkale Visonu is Sun Dried Surmai/ King fish available mostly during the month of April/ May when these are sun dried on the seas shore applying salt liberally and drying the same for about 3-4 days to week depending upon the weather heat. Though mostly I stock up only on dried prawns/ sungata, this time I bought some surmai for the first time and thought of giving it a try. I gave a call to Mom and she said that we did eat the same though rarely during childhood, so I must have forgotten. She suggested a few curries, which I will be trying out soon. I must finish this particular dried fish, as not only is it too strong in smell for my licking but I am also scared that it may get spoilt if kept for longer period, so finishing it off is the best option as for now, so do watch out this space for more recipes with dried visonu/surmai.
** Here is a simple curry with asfoetida seasoning and it tastes delicious when served with boiled rice. Asafoetida as you all know is available in gummy form as well as powder form. You can use either for the curry, we Konkani’s usually prefer the gummy form, as though it is costly, it imparts such a strong and lovely aroma and taste to the curry that the same hits you from a long distance. These gummy ones are soaked in water in small bottles and stored in fridge which lasts for long time or you can add a pinch into the oil too, the same way that powdered form is added and then add it to the curry. I am sharing a picture of the same at the bottom of this curry, if you are unaware of the same you can check it out. However, this one I strongly suggest only for those who like dried fish and have eaten the same.
** Here is my simple recipe for “Sukkale Visona Hinga Randai- Narlele Tela ghalnu (Sun Dried Surmai/ King fish Curry with Asafoetida and topped with Coconut Oil)” …
** Cut the sun dried "Sukkale Visonu/ Dried Surmai/ King fish" into say 3 inch square pieces if they are large in size. Wash gently in plenty of water and then soak the same in warm water for 15-20 minutes. Once again gently wash it completely till all the salt and other dirt particles are remove. Be careful while handling the fish as dried fish has a tendency of breaking up, so do not make small pieces or it will get slivered and lost in the gravy. Prepare and keep this ready aside, say about 8-10, 3 inch sized pieces.
** Masala to be Ground : Grind to a fine paste one heaped cup of freshly grated “Coconut/ Soyi” with 4-6 red “Kashmiri Chilly (Byadgi Mirchi/ Kumte Mirsanga)” and a small marble sized “Tamarind (Imly/ Chinchama)". Use water sparingly, to avoid the curry thinning out. The ground masala should be very fine.
** Remove the ground paste and add it into a stainless steel vessel and check the consistency and add water if necessary to bring to thick gravy consistency. Keep the thickness to medium, should not be too thick nor thin. Add salt to taste and bring all to a boil, when it comes to a full boil, lower the heat and add in the prepared and kept ready dried visonu/ surmai/ king fish pieces and mix well carefully. Simmer the curry for 5-8 minutes and remove from heat.
** Note : Do not stir the curry vigorously as the fish will break up, we usually hold the vessel on the rim with a cloth and turn it clockwise gently, which shakes up the gravy and fish pieces together without disturbing its texture. However, if new you may have to be careful and I suggest you watch someone before you try out the same.
** For Seasoning/Tempering : Add 1 tsp of thick prepared hing water (ref. the method given at the bottom and 1 tblsp of coconut oil to the curry and remove from heat. Cover and keep aside for 10-15 minutes before serving with Rice or Roti.
OR
If using hing powder, heat 1 tblsp coconut oil (you can use any other edible oil), when hot, remove from heat immediately add a tsp of hing powder and pour it over the curry. Cover and keep aside the curry for 10-15 minutes before serving for the flavor of hing to get seeped into the curry.
** “Sukkale Visona Hinga Randai- Narlele Tela ghalnu (Sun Dried Surmai/ King fish Curry with Asafoetida and topped with Coconut Oil)” is done and ready to be served. Tastes best when severd hot with rice, but you can serve it with roti too. However, in my opinion fish curries always taste great with rice specially red boiled rice. You can also serve the same with simple bland jeera rice or vatana bhaat too.
** Given below is the common link to both the Veg and Non.Veg. recipes of “Hummana” …
** 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 hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma. (Ref. to the bottle of prepared hing water in collage of picture posted above).
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