Shirko Shindap Fish Curry | Easy Fish Curry Recipe
Shirko Shindap is arguably the easiest and quickest curry to make among the many fish curry variants of Mangalorean cuisine. The name in Konkani language literally translates to Vinegar & Chopped Ingredients. And as the name suggests, the curry is made up of a few chopped ingredients, some spices and seasoned with vinegar and the only trace of coconut in this curry is a spoonful of coconut oil.
While the ingredients are few, and the cooking process is uncomplicated—simply boiling all the components in the curry—the flavor of this dish is far from modest. It delivers a robust taste, accompanied by a generous kick of pungent heat.
How to make Shirko Shindap Fish Curry
I have used Sardines in this Shirko Shindap recipe, but even Mackerel’s pair pretty well with this curry. Gut the fish, and clean them well and pat-dry and set them aside and proceed to preparing the masala paste for the curry.
Grind a mixture of dried red chillies, black peppercorns, coriander seeds, garlic, onion, tamarind, dried kokum skins, and ground turmeric with approximately half a cup of water until it forms a thick and finely textured masala paste. Set the paste aside. Wash the mixer jar with a cup of water and retain this masala-infused water for the curry.
Heat coconut oil in a pan, preferably earthenware for optimal flavor infusion, and introduce the meticulously ground masala paste. Follow this with the chopped ingredients, seasoned with salt and vinegar. The chopped ingredients comprise of onion – which in the absence of coconut, gives body to the curry, and aromatics such as green chillies, ginger and garlic.
Please note that “Chopped” serves as a general descriptor for this dish and doesn’t specify the cutting technique for the ingredients. The onions are finely sliced, the ginger is julienned, and the garlic is diced. Meanwhile, the green chilies are lengthwise. This deliberate slitting method, as opposed to dicing or mincing, guarantees a thorough infusion of the curry with the intense heat and flavor of the green chili, ensuring a well-balanced experience without the risk of an abrupt spicy bite.
Incorporate the reserved cupful of masala-infused water, ensuring a thorough mix, and allow the curry to simmer on medium heat until it reaches a rolling boil.
Lower the heat and carefully place the fish into the curry, gently shaking the pan to ensure an even submersion. Allow it to cook for a couple of minutes before adding a hint of jaggery to the curry. Give it a delicate stir and continue cooking until the fish is fully cooked. The curry should be of a thickish consistency.. Taste the curry and make any necessary adjustments with salt and vinegar to achieve the desired flavor balance.
Pair this Shirko Shindap curry with some par-boiled rice and a serving of my Bendan Thel-Piyao recipe.
Shirko Shindap Fish Curry
Ingredients
For the Masala:
- 10 pcs Dried Byadgi Chillies
- 5 pcs Dried Ramnad Chillies
- 10 pcs Black Peppercorns
- ½ tbsp Coriander Seeds
- 5 pcs Garlic Flakes
- 1 pc Onion (medium sized), roughly chopped
- 1 pc Tamarind (lime-sized)
- 5 pcs Dried Kokum Skins
- 1 tsp Ground Turmeric
- ½ cup Water
For the Shirko Shindap Fish Curry
- 1 tsp Coconut Oil (or cooking oil of your choice)
- 1 pc Onion (medium sized), sliced
- 3 pc Green Chillies, slit lengthwise
- 1 inch Ginger, julienned
- 8 pcs Garlic Cloves, diced
- Salt, as per taste
- 1 tsp Toddy Vinegar (or synthetic vinegar)
- 1 cup Water, divided
- 500 gms Sardines (or Mackerel), gutted, cleaned and patted dry
- 1 tsp Jaggery
Instructions
Making the Masala for the Shirko Shindap Fish Curry:
- Grind all the ingredients mentioned under "For the Masala" to a thick fine paste and set aside
- Rinse the mixer grinder jar with a cup of water, and set the masala-infused water aside
Making the Shirko Shindaap Fish Curry:
- In a pan (preferably earthen), heat the coconut oil and add the ground masala paste
- Add the onions, green chillies, ginger and garlic, along with salt and vinegar
- Add the reserved cupful of masala-infused water, stir well and cook the curry on medium heat to a rolling boil
- Lower the heat and carefully place the fish into the curry, gently shaking the pan to ensure an even submersion.
- Allow it to cook for a couple of minutes before adding a hint of jaggery to the curry
- Give it a delicate stir and continue cooking until the fish is fully cooked.
- Taste the curry and make any necessary adjustments with salt and vinegar to achieve the desired flavor balance.
Notes
- Fish is a delicate protein. To keep the fish intact, be gentle while stirring the curry
- This curry tastes great when it has a thickish consistency. Hence be judicious of the amount of water added into the pan.
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Pairing suggestions for the Shirko Shindap Fish Curry
