PhaNNa upkari made with various fish is my hubby's favorite. He particularly likes trout here in the US and prefers it cooked nice and spicy. PhaNNa means seasoning and this curry is definitely cooked in spicy seasoning and the flavor is further enhanced with tamarind and of course cooking it in coconut oil takes it to a whole other level! This curry is usually very spicy, I have toned it down a notch to suit our tastebuds.
This curry is made in two ways, one is a simple way, still spicy of course. The masala is prepared exactly how we prepare "Batata Song", except in lieu of potato fish is used. (https://www.veevaasari.com/post/batatae-potato-saung)
The second way is this method where different spices and coconut are dry roasted (or with a dot of coconut oil) and then ground into a paste with tamarind and the fish is then cooked in this masala. I bought rainbow trout today, so i made PhaNNa upkari with it and save some pieces and instead of frying of pan frying the, I air fried it. I must say I was pleasantly surprised. Here is the recipe for the
air fried fish as well. Only thing I did different is that i added a tbsp of oil to the marinated fish and mixed it well. I cooked it on the air fry mode at around 400 degrees for about 11 minutes. Please also make sure that the Air fryer is heated.
https://www.veevaasari.com/post/fish-tava-rawa-fry Here is the PhaNNa Upkari recipe, Enjoy!
Rainbow Trout PhaNNa Upkari
Recipe
Ingredients:
• 3 Rainbow Trout cleaned and cut
• 1/2 teaspoon Fenugreek (methi) seeds
• 2 table spoons Coriander seeds
• 1 tablespoon urad dhal
• 1/2 teaspoon asafetida (hing)
• 1 teaspoon Turmeric powder
• Small ball of tamarind or you can use about a tablespoon of the tamarind pulp
• 2 tablespoons coconut flakes (optional )
• 2 medium onions finely chopped
• 2 tablespoons cooking oil (I prefer coconut oil or avocado oil)
• 15 - 20 Red Chillies ( I used my homegrown ones and some beDgi chillies from the store)
• 1 teaspoon chilli powder (optional)
Steps:
1. Clean and Cut the fish and apply very little salt and turmeric powder and keep aside
2. Roast fenugreek seeds (methi), coriander seeds, urad dhal, red chillies in a little oil. You
can adjust spices according to the tolerance of your spice level. I certainly can't handle
what I used to eat before. (I used to add more chillies.) You can add only kashmiri chillies
which are not as spicy and add chilli powder too.
3. Add hing and haldi at the end so it does not get burned. Mix it well.
4. Grind with the roasted spices with tamarind and salt. (optional roasted coconut)
5. Heat oil in a pan and add the finely chopped onions and sauté well. Add the chilli powder
(optional) and sauté some more.
6. Next add the ground masala and sauté and then add some water and bring to a boil.
Adjust spices and salt if needed.
7. Add in the fish and cook for about 12 - 15 minutes, or till done to your liking.
8. Finger licking good phaNNa Upkari is all ready to serve.
Notes:
* Fish choices - This curry can be made with King fish, pompano, trout, catfish, shrimp or smelts
It is also made with mackerel.
* Variations:
You could also add garlic when roasting the masala.
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