Kane Pulimunchi with Boiled Rice

Instructions

1. 1

   Prepare Masala Base

   • In a small bowl, soak the Byadgi red chillies and tamarind in 1/2 cup of hot water for 20 minutes. This will soften them for grinding.
2. 2

   Dry Roast Spices

   • While the chillies soak, heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Roast for 2-3 minutes, stirring constantly, until they become fragrant and turn a few shades darker. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the soaked chillies and tamarind (along with their soaking water) to a high-speed blender.
   • Add the roasted spices, peeled garlic cloves, and turmeric powder.
   • Blend until you have a very fine, smooth paste. Scrape down the sides as needed. Add a splash of water only if necessary to facilitate grinding.
4. 4

   Cook the Gravy

   • Heat the coconut oil in a wide, heavy-bottomed pan or earthen pot over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
   • Add the curry leaves and sauté for another 30 seconds until fragrant.
   • Add the ground masala paste to the pan. Cook for 7-8 minutes, stirring frequently, until the raw smell disappears and you see oil separating from the edges of the paste.
5. 5

   Simmer and Cook the Fish

   • Pour in 2 cups of water, add salt and the optional jaggery. Stir well to combine.
   • Bring the gravy to a rolling boil, then reduce the heat to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
   • Gently slide the fish pieces into the simmering gravy, ensuring they are submerged. Avoid stirring with a spoon; instead, gently swirl the pan to coat the fish.
   • Cook for 7-9 minutes, or until the fish is opaque and cooked through. Do not overcook.
6. 6

   Rest and Serve

   • Turn off the heat and cover the pan. Let the curry rest for at least 20-30 minutes before serving. This crucial step allows the fish to absorb the gravy's flavors.
   • Serve hot with steamed rice, boiled rice (kuchilakki), or neer dosa.