Raja Panna upkari ( Mackarel in red gravy)

Thinking of this dish itself makes me nostalgic and all the memories of my stay in India comes alive. This recipe is just perfect that i always refer to my cookbook which i had written when my amma was making it. The correct amount of spice and tamarind gives the spicy, tangy red curry.

Ingredients:
mackarel - 10(small fish) or 5(big fish)
red masala paste given below
onions - 2 medium
ginger - 1/2"
green chillies - 1 sliced
oil - 2 tsp

Masala paste
whole long red chillies - 8 (gives bright red colour)
whole stout red chillies - 4 (gives sharp spicy flavour)
methi seeds -1/4 tsp
coriander seeds - 2tsp
garlic - 2 cloves
tamarind - lemon size ball
oil - 1 tsp

clean and cut fishes into 2 or more pieces.
Roast whole red chillies in oil till bright and nice. keep aside. In the same pan roast methi, coriander and garlic till light brown, take care not to burn the spices. let cool. Now grind these spices along with tamarind to a smooth paste.
chop onions and ginger finely, slice green chillies.
Now in a kadai heat oil add chopped onions and ginger. fry on a low to medium flame till onions turns beautifully brown, now add slit green chillies and red masala paste.
Add enough water for the gravy consistency and get to a boil.
Finally add salt and fish pieces and cook for another 7 minutes.
This curry tastes the best the next day when all the spices have induced into the fish.
This red curry is served hot with simple plain rice.

If yearning to eat this fish curry in a jiffy, just fry onions, ginger-garlic paste, green chillies till brown and add kashmiri red chilli powder and tamarind paste. Add enuff water get to a boil and the same recipe follows.