- 8-10 dried red chillies or red chilli powder 4 tablespoon (depending on hotness)
- 1 tablespoon coriander seeds
- 4 Tirphal : Now Tirphal is one of the commonly used spice in Kokan. However outside Kokan it is not known very much. It is very hot and has strong smell. It gives different fragrance to fish preparations – generally those with very smelly fish like Mackarel. You might want to use peppercorn if you don’t get Tirphal, but off course it doesn’t give the same effect.
- 4-5 Kokam peel dried
- Oil, salt, turmeric
- 1 fresh coconut, grated
- Mustard seeds
- 1 onion
- Finely grind coconut, chillies or chilli powder, turmeric, coriander seeds, with little bit of water.
- Heat up 2-3 tablespoon of oil in a saucepan and add 2 teaspoon of mustard seeds
- Once you have nice taraka (popping seeds in oil), add finely chopped onion and fry it till reddish brown
- Then add the ground mixture along with fish pieces, tirphal and kokam peels
- Add some water but maintain thick consistency. Add salt as per taste.
- Cook for couple of minutes once the mixture starts boiling. Fish should be properly cooked but don’t overcook as it may start breaking down.
- Fish Masala is usually served with chapattis or bhakri.
