Good Friday, a day that commemorates the crucifixion of Jesus and his death at Calvary. No matter how terrible that day was for the world, it’s still addressed as “Good” which means Holy, for it led to the resurrection of Jesus and his victory over death and sin which is celebrated on the Easter Sunday. While Christians spend their day praying and thanking their creator for his sacrifice for them, there also are many who fast on the day. One of the traditional rule of fasting on this day is to have one whole (meat-less, excluding egg as well) meal (sea food is allowed), while you can have two small meals. Drinks (both alcoholic & non-alcoholic) are not restricted but no snacks, throughout the day, is allowed.
Since, it’s a Good Friday and we are talking about food, what better time could have been than this, to post a Good Friday meal recipe. So let’s get cooking
Kuppam Fish Masala
Fish (Pamphlet):- 500 gm.
Onion:- 1 nos. (Large size)
Tomato: – 2 nos.
Mustard seeds: – 1 tsp.
Chopped Ginger:- 1 tsp.
chopped Garlic:- 1tsp.
Curry Leaves:- 2 Springs
Coriander Leaves:- 1 cup
Dried Red Chilies:- 4-5 nos.
Kashmiri Red Chili Powder:- 2 tsp.
Salt:- To taste
Coriander Powder:- 1 tsp.
Lemon Juice:- 1 tsp.
Kokum Juice:- 1 cup
Turmeric Powder:- ½ tsp.
Water:- 1 cup
Oil:- 1 cup (approx.) or as required
Cooking time: – 1 hour
* Keep it for at least 4-5 hours before serving
- Take the fish and cut them into dice size. Since I am serving it with a flat bread, I have cut the fish into bite size, but if you are serving it with rice (which is the traditional companion) you may take fish fillets.
- Marinade the fish with turmeric powder (1 tsp.), Kashmiri chili powder (1 tsp.), lime juice and some salt (to taste). Let it rest in the marinade for 15 minutes and then fry it. Fry the fish in the wok you wish to cook the dish into and do not overcook the fish while frying it.
- Keep the light-fried fish aside and let the oil stay in the same wok for further preparations. Add diced onions and tomatoes to the oil and stir it for 2 minutes before you add salt. Turn off the flame, remove the mixture in a separate bowl and let it cool down a bit before you grind the mixture into fine paste.
- Aside, in same wok, mustard and cumin seeds and let them pop for half a minute. To this add dried red chilies, chopped ginger and garlic and cook it for half a minute. Throw-in the curry leaves to get the typical south Indian flavor and then add the onion-tomato (that you made & kept aside earlier) paste to it.
- Stir the masala well for a few minutes and add rest of the Kashmiri red chili powder, coriander powder, Kokum juice (you may also add lemon or tamarind juice if Kokum isn’t available). As you see the oil separating from the masala, add 1 cup of water to the masala and let it cook on a slow flame for at least 30- 45 minutes.
- After 45 minutes, add the fried fish and fresh green coriander to the masala and turn of the flame.
Important: – Cook this dish at least 4-5 hours before serving. Traditionally, this dish is prepared a night before so that the fish can get the taste of the masalas infused in it. But if you are serving it for dinner, prepare it in the morning and re-heat at serve at the dinner time.
Served with: – Rice or Flat Bread (Roti), whatever you prefer.