“Bhutai-Amtekai Gassi (Pedvo- Ambade Gashi/ Sardines- Hogplum Curry)” … a simple aromatic spicy fish curry from in and around the city of Mangaluru (my home town) that tastes best served with ukde sheetHa (red boiled rice) or any steaming hot rice though you may relish it with any other combo you prefer too ... fishitarians do try out this fish curry, tastes lovely … Yummilicious …
** Pedvo (in Konkani) have their own names in native languages like, Nalla mathi, Nei chala (Malayalam), Bhutai (Kannada), Tarli (Marathi and Hindi), Nonalai, Peichalai (Tamil), Noona- Kavallu (Telugu), Kavalai, Disco kabala (Oriya). Thanks to Google for all the information, it gives promptly and enlightens us and for health benefits etc. you can just browse through Google as there is plenty out there.
** Fish curries need some tart flavor to balance the taste and it is most common practice to add a little bit of tamarind (chinchama/ imly) while preparing the masala. Again, you can substitute it with any tart flavored veggie too, like bimbul (tree sorrel fruit) or karmbal (star fruit) as they are easily available in the backyard of every home. They are also cut to pieces, sun- dried and stored to be used in grinding masala.
** Then there is Ambado (hogplum), which is a monsoon veggie common used in almost every dish to bring tart flavor. In Kokan regions sun- dried kokum is often used especially in fish curries and in the state of Kerala often sun- dried kudampuli (malabar tamarind)is used. You can add raw mangoes slices when available. And if none of these are available then its good old tamarind ground with masala.
** Fish curry always taste best served with red boiled rice or plain steamed rice, however, I do also enjoy relishing them with Khotto (Idly) or dosa’s especially panpolo (neer dosa) and trust me it’s a wonderful combo too. My hubby loves to relish them with Mumbaikar’s all time favourite Pav (bread) while in southern parts of our country many relish it with Kappa etc. so just experiment with combos and enjoy them.
** In my home 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 several times in some food groups and I just refrain from argument. To each one their own thoughts, but I have grown up in Mangaluru (Karnataka State, India) were all my relatives and friends did enjoy fish meals.
** One must study the history of Saraswats who have migrated from north to south of the country to know better than to sit on judgment. Anyways let us not get into any debate, as food should be enjoyed with a pleasant mind. There are plenty of spicy fish curries shared here and I will share a common link to all at the bottom of this recipe, please browse through and try them also, they all taste wonderful.
** I have often come across fish curries with minute differences in southern parts of India including in GSB Konkani Saraswat Cuisine. Each home follows their own method of cooking as per their region, availability or that which they learnt from their ancestors. I always find pleasure in trying out different type of dishes, that which I feel will appeal to all in my home depending upon the ingredients they include.
** Here is another recipe from my old books collected during my younger days from my friends in Mangaluru. Recently I have begun to browse through my old diaries as there are plenty of dishes in them, which over the years have taken a back seat. With changing times we have forgotten our traditional dishes, so, let me add these old treasures here so that if desired you too can prepared and enjoy with family.
** Here is my tasty recipe for “Bhutai-Amtekai Gassi (Pedvo- Ambade Gashi/ Sardines- Hogplum Curry)”… my style …
** Ingredients :
Sardines/ Pedvo/ Bhutai/ Tarli : 10-12 medium sized.
Ambado/ Hogplum/ Amtekai : 3-4 medium sized
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4 cut lengthwise
Ginger/ Adrak/ Alle’ : 1 inch piece cut to julinnes
Onion/ Kanda/ Piyavu/ Irullui : one small sized
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1.5 to 2 tblsp
** For Masala to be Ground :
Oil/ Tel/ Tela : 2-3 tsp
Methi/ Fenugreek Seeds : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Garlic/ Losun/ Lehsun/ Bellulli : 3-4 medium sized
Onion/ Kanda/ Piyavu/ Irullui : one small sized
Dhania/ Kottambari/ Coriander Seeds : 1 tblsp
Jeera/ Cumin Seeds : 1 tsp
Black Pepper Corns/ Miri/ Mire : ½ tsp
Haldi/ Turmeric Powder : ½ tsp
Kashmiri Dry Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 2-3
Coconut/ Soyi/ Nariyal : 1 cup
Mustard Seeds/ Rai/ Sasam : ½ tsp
** 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 put it in plenty of water and keep it aside until to be used or apply salt, mix well and rest aside too, any method you prefer to follow as per your family traditions.
** 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.
** Gently rinse the cleaned (as mentioned above) sardines/ pedvo in plenty of water and keep it aside ready. Wash, wipe dry ambado/ hogplum and either crush ti with a heavy stone or cut it into slices and keep it aside ready. Wash wipe dry and cut green chillies/ tarni mirsanga lengthwise and keep it aside ready. Peel the skin of onion/ piyavu, cut them into small pieces and keep it ready aside. Wash, peel off the outer skin and then cut ginger/ alle' into thin julienne's and keep it aside ready.
** For Masala to be Ground : Heat oil in a pan, when hot add methi seeds, curry leaves and fry for a second. Add garlic and onion after peeling off the outer skin and cutting them to pieces and continue to fry until the onion turns translucent. Now add coriander seeds, cumin seeds, black pepper corns and continue to fry for another 2-3 minutes. Lastly add haldi powder, kashmiri red chilly/ kumte mirsanga, mix well and continue to fry for another minute of so. Remove from heat and let cool a bit.
** Add the above into a mixer grinder along with freshly grated coconut, mustard seeds and grind to fine paste adding just sufficient water. The masala ground should to smooth and thick in consistency. Remember to add a small piece of tamarind while grinding only if you are not adding any tart tasting veggie. I have added hogplum/ ambado, a monsoon delicacy to the curry that gives it a lovely tangy taste so skipped addition of tamarind. You may follow any item suggested in the details above.
** Add the ground masala into 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, add crushed or sliced hogplums/ ambado and bring to a boil, when you see bubbles appearing on surface, lower the heat and let simmer for 5 minutes so that hogplums are cooked. Now add finely chopped onion, ginger julienne, green chillies cut lengthwise, salt to taste and mix well. Let simmer for another 2-3 minutes only.
** Note : Always use flat wide utensils to cook fish curry as it helps to add on the fish pieces in a layer without toppling on each other while cooking. It also helps in even cooking of the fish pieces and becomes easier to gently stir or move the vessel in rotation to cook the fishes intact without breaking into pieces.
** Now once again rinse the cleaned and kept sardines/ pedvo's, pat it dry and then gently add into the simmering curry one by one laying out in a single layer without toppling them on each other. Cook the curry for 4-5 minutes on medium heat, stirring gently with a spatula/ ladle avoiding touching the fish pieces while doing so. You can also hold a towel all round the rim of the vessel and gently rotate the same which is the practice usually followed. Now lower the heat to minimum and continue to simmer the curry for another 3-4 minutes ie until the sardines/ pevo’s are perfectly cooked.
** Note : At this point check/ taste the gravy and if need be add in salt and a few more green chillies if need be as per individual choice Fish curries are always supposed to be spicy, however you may increase/decrease spice level as per individual choice, especially if you have young children or old people at home.
** Note : We GSB Saraswats while cooking fish curry usually avoid using spatula as it tends to break the fish. We just hold the vessel either with the help of tongs or with a cloth all around the rim of the vessel and gently rotate or tilt it leftwards and rightwards which helps the gravy and fish together to move smoothly within the means of vessel. This is a foolproof method used to avoid breaking he fish as they are very delicate. However one has to be careful to follow this method lest you drop the vessel or the curry or spill it over hand. I suggest you learn the procedure from a helpful friend, neighbor, relative for better judgment and to learn the correct art of cooking as in my opinion the best way to learn cooking is always by watching live from those who know to cook
** The fish pieces hardly take much time in cooking depending off course upon the quantity otherwise in maximum its about 10 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 be infused well. Fish curry always taste best when given some time to rest after which it can be served hot preferably with rice. Before serving, if you find that the curry has thickened, you can add some hot water, mix well and serve, also remember to check out on salt level before serving.
** “Bhutai-Amtekai Gassi (Pedvo- Ambade Gashi/ Sardines- Hogplum Curry)” is done and ready to be served. Fish curries always taste best served hot with ukde sheetHa (red boiled rice) or any plain/ steamed rice, 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 in GSB Konkani Saraswat homes it is always prefered with plain rice. In my home I often serve it with Urad- Tandla Khotto (Idly prepared in jackfruit leaves baskets) and we love this combination, so does it taste great served with dosa, especially panpolo (neer dosa). Just try out any of your own favourite combo and enjoy.
** Fish is full of proteins and omega 3, which is good for heart and overall health. Sardines, salmon, mackerel top the list of best fishes in health benefits though almost all are good. 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 healthier option. So, do try out this delicious- aromatic curry and give me a feedback if possible.
** In my home when it's fish curry for lunch we usually do not prefer having anything else served along with it, except for a simply vegetable upkari/ bhaji which is always a must furing all meals. We enjoyed our meal today and I am sure your family will do so too. Do try out this curry and enjoy with your family and remember to follow/ subscribe me on my Page/ Blog/ Instagram to be in touch for more recipes. I will be sharing plenty of them in near future till then stay blessed~ spread happiness and peace.
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** 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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