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Mangalorean Fish Curry and Rice (Masli Kadi and Sheeth) Ask any Mangalorean what a classic Mangalorean dish would look like, and one of the answers would be a fish curry and rice! A very simple dish, but with so many memories. From going to the fish market on Dad'd old Bajaj scooter, to picking out the freshest fish, and bargaining the price down. Then Dad stopping off at a friend's to find out if he got the lowest price for the fish... then mom cleaning and gutting them. Rice is a staple in South Indian cooking, so we always had a pot on at any given time of the day. The best bit about this curry is that it tastes even better the next day. Recipe: 500 g fish fillets (I like to use sardines or mackerel, see write up above for substitutions) For the curry paste: For the curry: 1/2 onion diced 1/2 inch piece of ginger, chopped finely 2 flakes of garlic, chopped finely 1 green chilly, slit lengthwise Salt to taste (or 1 and 1/2 tsp) To season: 1 tbsp vegetable oil 1 tsp mustard seeds 2 sprigs curry leaves (about 10 leaves in total) Rice: Method: 1. 2.

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