Fish panna upkari is a traditional fish curry from
the Konkani cuisine and it is a much loved curry from the fish eaters of GSB
community. This is a spicy, tangy curry prepared by using lot of dry red
chillies, tamarind , coconut oil and other aromatic ingredients. This recipe is
passed down from generation to generation and I am also following the same
recipe from quite a lot of time. Panna upkari can be prepared in two ways and I
have given the detailed recipe of this curry in both the methods. Also do check
other seafood recipe in my blog such as Fish masala fry, fish rava fry, king fish tava fry.
Prep time Cook time Total time
30 min 15 min 45 min
Author: Home
Chefs Cooking
Recipe
type: Main Course
Cuisine: Konkani
Serves: 4 Servings
Ingredients:
Fish (Mackerel, King fish, Pomfret, Sardine etc) 6 to 7
Byadgi dry red Chilli 10 to 12
Coriander seeds 1 tsp
Fenugreek seeds 5 to 6
Mustard seeds ¼ tsp (optional)
Turmeric powder a pinch
Sichuan Pepper 6 to 7
Onion 1 large size
Tamarind paste 1 tsp
Coconut oil 1 tbsp
Salt to taste
Instructions:
First Method :
1.Cut and clean the fish and wash them thoroughly. Add a teaspoon of salt and give a good mix and set aside for about 30 minutes.
2.Prepare the masala paste for making panna upkari. Roast dry red chillies,
coriander seeds, fenugreek seeds in a low flame till they are nicely roasted.
3.Allow it to cool and grind the roasted spices along with
turmeric powder and tamarind paste to a fine paste. Just before taking the
masala from the blender add deseeded Sichuan pepper and blend for few seconds
till it is crushed.
4.Transfer this masala paste to the vessel in which you are
preparing the curry. Also add a cup of water to the blender and collect the
thin masala water.
5.Further add this water to the masala paste and give a good mix. In a
medium flame cook till you get one boil.
6.Now add fish to the curry and further cook till fish is
completely cooked. It will take very few minutes for fish to get it cooked.
7.After placing the fish do not flip them using ladle as they are
very delicate. With the help of kitchen towel gently shake the vessel.
8.Before turning off the flame drizzle coconut oil and combine.
Serve hot fish panna upkari with parboiled rice and fish fry.
Second Method:
1.There is only one change when you make panna upkari as per
second method. You have to skip Sichuan pepper while grinding the masala and
remaining is same procedure.
2.Also before transferring the grounded masala paste to the vessel
add a tbsp of coconut oil for seasoning. Fry finely chopped onions till golden.
3.Now add the grounded masala and remaining procedure is same as
above. You need not add coconut oil at the end.
Note:
1.Whenever you make panna upkari of sardine fish follow the second
method for better taste.
2.For rest of the fish you can follow any method.
3.Use only those dry red chillies which are less spicy with good
color.
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