Fish Curry Teppal Ghalnu

Fish Curry Teppal Ghalnu - Nutan Shenoy-KiniThis masala is generally used for black fish like visonu bangda pedvo kali manji. Grind to a paste coconut, tamarind, green chillies bedgi chillies n sankeshwari chillies in a 50-50 ratio (raw not roasted) some coriander seeds and a few flakes of garlic. Now boil this paste adjusting consistency as required. Once the masala boils, add turmeric pwd, salt n kokum. One more boil n add pre-cut, washed fish marinated with lil salt, turmeric n kokum water. Let it boil. Now add crushed garlic flakes and triphal (teppal) & bring to a boil. Garnish with chopped coriander leaves. Serve with rice roti, steamed rice, fried fish/dry fish sukha n sol kadhi.