"Pedve Alle’ Piyava Gashi/ Sardines (Tarlee/ Bootai/ Mathi) Ginger Onion Curry topped with narlel tela (coconut oil)" ... a simple aromatic medium spicy fish curry from GSB Konkani Saraswat Cuisine famously prepared with raja (bangude/ mackerel) though the same tastes equally good prepared with any other type of fishes too ... tastes best served with ukde sheetHa (red boiled rice)/ steamed rice though you may try any other desired combo you prefer too ... Yummilicious ....
** Fish curry is our favorite dish served with boiled rice and I have often mentioned that there is a false notion that GSB Konkani Saraswat's do not eat fish. I have unfortunately been targeted on this matter several times in some food groups and I just refrain from argument. To each one their own thoughts, but I have grown up in Mangalore (Karnataka State, India) were all my relatives and friends did enjoy fish meals.
** One must study the history of Saraswats to know better than to sit on judgment. Anyways there are some curries that are iconic like panna upkari a spicy fish curry and alle’ piyava gashi both of which are the most favorite of all fish eaters. Though, I recommend this curry tastes best served with boiled rice, you can serve it with plain rice, any mildly flavored rice items or any other accompaniment you desire too.
** Here is my recipe for "Pedve Alle’ Piyava Gashi/ Sardines (Tarlee/ Bootai/ Mathi) Ginger Onion Curry topped with narlel tela (coconut oil)" which I learnt to prepare from my amma ... try it, it tastes wonderful ….
** Ingredients :
Pedvo/ Sardines/ Tarlee/ Bootai/ Mathi : 10-12 medium sized
Onion/ Piyavu/ Kanda : 1 medium sized chopped fine.
Ginger/ Alle’/ Adrak : 2 inch piece chopped fine.
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Coconut Oil/ Narel Tela/ Nariyal Tel : 2-3 tblsp
Salt/ Meeta/ Namak : to taste.
** For Masala to be ground :
Coconut/ Nariyal/ Soyi : 1 heaped cup of freshly grated
Kashmiri red chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Tamarind/ Imly/ Chinchama : 1 small marble sized.
** About Pedvo/ Sardines/ Tarlee/ Bootai/ Mathi : Usually I buy them all cleaned from my fish vendor or at market as the service is available almost everywhere when we purchase the same. If not, wash, scrap off the scales on the skin of the fish with a blunt knife, wash, pat dry, trim off its edge on its tail, cut off the fins and the side wings. Then slice off the head portion and then give a cut on the stomach side at length to clean the fish from within. As the fish is medium size I have retained it whole. Do, clean the fish especially its stomach area and clean the inside portion very thoroughly. 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 also put it in plenty of water and keep it aside til to be used.
** 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 the Masala to be ground : Grind coconut, tamarind and chillies to a very fine paste with a little bit of water. The ground paste should be thick and very fine in texture. Remove and keep this aside ready.
** Note : You can use tart/ tangy imparting veggies like bimbul (tree sorrel), karmbala (star fruit), ambado (hogplum), kokum etc. to the curry too if desired in which case however do not add tamarind while grinding the masala.
** Add the ground masala in 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 the gravy to a boil, when the curry comes to a boil lower the heat add the finely chopped onion, ginger cut to julienne, green chillies cut into two lengthwise, salt to taste and mix well. Once again, let the curry come to a full boil for few minutes. Lower heat to minimum, add cleaned and kept Pedvo/ Sardines in a single layer in the vessel without toppling them on each other. Cook the curry for 4-5 minutes on low- medium heat, stirring gently with a spatula/ ladle avoiding touching the fish pieces while doing so.
** Note: The method we saraswats follow is we hold the vessel either with the help of tongs or with a cloth on the rim and gently rotate or tilt leftwards and rightwards which helps the gravy and fish together to move smoothly within the means of vessel, this method makes it foolproof from the fish getting broken as they are very delicate, however one has to be careful to follow this method or else if tilted too much you may spill over the curry and the fishes too, so once again I suggest watching this procedure keenly from a helpful friend, neighbor, relative for better judgment and foolproof cooking.
** Note : Also, always use flat wide utensils to cook fish curry. This helps to add on the fish pieces in a layer without toppling on each other. This also helps in even cooking of the fish pieces and also becomes easier to gently stir or move the vessel in rotation to cook the fishes intact without breaking into pieces.
** The fish pieces hardly take much time in cooking depending off course upon the quantity otherwise in maximum its about 5-7 minutes and it’s done. Lastly add in the coconut oil in raw form over the curry, mix and remove from heat. Keep the curry aside covered for about 15-20 minutes for the flavors to being infused. Fish curry always taste best when given some time to rest after which it can be served hot. Before serving, if you find that the curry has thickened a lot you can add some boiling water, mix well and serve the same, also remember to check out on salt level before serving.
** "Pedve Alle’ Piyava Gashi/ Sardines (Tarlee/ Bootai/ Mathi) Ginger Onion Curry topped with narlel tela (coconut oil)" is done and ready to be served. Fish curry always tastes best served hot with ukde sheetHa (red boiled rice) or any plain/ steamed rice, so do try the same combo sometime, I am sure you will love it. Again, you can also serve it with mildly spiced rice dishes like pulav, ghee rice too, though in my home and we GSB Konkani Saraswats always prefer to relish it with plain rice.
** Fish is full of proteins and omega 3 which is indeed good for heart and overall health. As for sardines, salmons, mackerel, they do top the list of best fishes in health benefits. 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 more healthier option. So, do try out this simple delicious curry and give me a feedback if possible.
** I have posted quite a lot of fish curries be it gashi, panna upkari, ambat, hing randai just to name a few in the blog before and you will find them all including fish fries, if you browse through the common link shared below. You can also use the search or label option for the same, or browse through link shared below ….
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