This recipe for Parsi-style fish curry paste is a family favorite that has been passed down through generations. It's a flavorful and aromatic blend of spices, coconut, and other ingredients, perfect for enhancing fish gravies like pomfret, sardines, crabs, or prawns. The paste is thick, smooth, and rich, making it ideal for pairing with rice. You can also store it in an airtight container for later use.
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Dry roast baydgi red chillies, cutting them into 2-3 pieces each to aid blending.
Add coriander seeds and cumin seeds to the pan and continue dry roasting.
Add garlic pods, ginger, cashews, green chillies, and black peppercorns. Dry roast for 2 minutes.
Allow the roasted ingredients to cool completely.
Transfer the cooled ingredients to a mixie jar and add grated coconut. Grind dry .
Add 1/4 cup water and grind again . Ensure the paste is thick but smooth.
Add the curry paste to cooking fish such as pomfret, sardines, crabs, or prawns.
Store the masala in an airtight container for up to 10-15 days.
Cutting the baydagi red chillies into smaller pieces helps them blend more easily.
Ensure the roasted ingredients are completely cool before blending to avoid uneven texture.
Use fresh coconut for a richer flavor in the curry paste.
Adjust the water quantity to achieve the desired consistency of the paste.
This paste pairs best with fish gravies but can also be used for crabs or prawns.
Can I use dried coconut instead of fresh coconut?
Yes, you can use dried coconut, but fresh coconut will provide a richer and more authentic flavor.
How long can I store the curry paste?
You can store the curry paste in an airtight container for up to 10-15 days in the refrigerator.
Can I use this paste for vegetarian dishes?
While this paste is traditionally used for fish gravies, you can experiment with vegetarian dishes like tofu or vegetables.
What type of fish works best with this curry paste?
Pomfret, sardines, crabs, and prawns work best with this curry paste due to their ability to absorb the flavors well.
Can I freeze the curry paste for longer storage?
Yes, you can freeze the curry paste in small portions for up to a month. Thaw it before use.
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