Kalputi (Fish cooked with coconut and spices)

A delectable dish made with the pieces of the fish usually un-used otherwise or that goes waste. Portions such as fleshy fish head, part left over after fillets are chopped but which have a good amount of flesh are cooked together to make this dish with a mild blending of spices and freshly grated coconut. Fish usually used is snapper (Tambuso in Konkani), Sea Bass (Chonak in Konkani), Kingfish, and alike.

 

Ingredients

 

250gms of fish

½ 

cup freshly grated coconut

1 medium to large size onion

1 tsp turmeric powder

2 slit green chilies

2-3 dried Kokum (Called Sola in Konkani)

Salt to taste

1 tbsp Coconut oil

Fresh coriander for garnish

 

Procedure

 

Heat oil in a heavy bottom pan. Add finely chopped onion. Toss it till its soft and turns translucent.

Add green chilies and turmeric powder to it.

Add Fish (pre-marinated with Salt and turmeric powder for 10-15mins).

A dash of water along with dried Kokum(Sola)

Cover the pan with a lid and let it cook.

After 8-10 mins uncover the lid and mix it well.

Add salt to taste the freshly grated coconut and let it combine well.

Now switch off the gas and garnish with finely chopped fresh coriander.

Serve hot with Fish curry rice or Chapatti (Indian wheat bread)

 

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