Versatile actress Radhika Apte turned 37 today. The actress needs no introduction as she started from theatre, moved to films, and ruled the OTT platforms in no time. She has amused the audience with her excellent performances in so many movies and web series like Andhadhun, Padman, Sacred Game, Ghoul, Raat Akeli Hai, and Forensic. Her new venture is about to drop on Netflix “Monica, O My Darling” also starring Rajkumar Rao and Huma Qureshi. This comedy-drama film is about to get released somewhere in 2022.
Also Read: Baitha Sandan: The Konkani Version Of Malpua
Radhika Apte is a Maharashtrian girl and her everyday meal also includes typical Maharashtrian food. But her favorite food is down from the south. In many of her interviews, the actress has revealed that she loves fish curries and Konkani fish curry is something she enjoys eating the most. No wonder Radhika likes this quintessential dish of Konkani cuisine as it offers a blend of so many flavours. Hands down, Konkani fish curry from the coastal regions is the best fish curries in the world and they are as simple as they can get. Since Konkani cuisine is known for using coconut, this famous fish curry also has coconut, fresh fish, and a stock of red chilies.
So, on Radhika Apte’s birthday, we have the actress’s favorite Konkani fish curry recipe that you can make at home. Follow the steps and have this tastiest and finger-licking fish curry down your throat!
Ingredients
- 500 gm fish (any fish but without nails cleaned and cut into pieces)
- 3 tbsp oil
- 3 tbsp cumin
- 2 tbsp coriander seeds
- 1 tsp mustard seeds
- 5 to 6 dry red chilies
- 4 to 5 dry curry leaves
- ¼ tsp fenugreek seeds
- ½ tsp turmeric powder
- 1 tbsp tamarind extract
- 1 cup coconut milk
- ½ cup onion paste
- ½ cup tomato paste
- 2 tsp ginger garlic chili paste
- Salt to taste
Method
- Take the fish pieces and wash them thoroughly.
- Apply a little salt and turmeric to it Keep it aside.
- Take a pan and roast cumin, coriander seeds, fenugreek seeds, mustard seeds, red chilies, and curry leaves.
- When done, grind them into a fine powder.
- Take another pan and heat the oil in it.
- Add onion paste and sauté it until a little brown.
- Now add ginger garlic and chili paste and sauté well
- Sauté until the oil separates.
- When done, add tomato paste and sauté well for another 5 minutes.
- Now put in the dry roasted masala and mix well.
- Now add coconut milk and let it cook for 3 to 4 minutes.
- Add some water and let the curry boil.
- Also, add tamarind extract and cook for another 1 to 2 minutes.
- Now add in the fish pieces and let the curry boil. Also, add salt
- Don’t overcook the curry and turn off the flame when the curry seems done.
- Serve it hot with rice.
Enjoy!
