Stingray Fish(Therachi/Thirukkai) Masala

Therachi Masala..A simple but very tasty masala curry made with Stingray fish(Therachi/Thirukkai/Thirandi)..The recipe is a basic masala curry, but the addition of therachi fish is wat makes it special..Therachi is one of my all tym favourite seafood, jus lyk prawns..In our home, we usually make masala or simple varutharacha curry(dry roasted and ground coconut gravy) with this therachi fish..The fish is structured as many layers, and it doesn't hav very sharp bones lyk other fishes, but a different kind of soft bones..Actually they are not called bones, but cartilages, thatswat studies say..Whatever it is, it is  nutritious and very tasty..Wat else do we need, ryt? Alright, let's look at the recipe now..

RECIPE:

------------------------------------

Preparation Time: 30 mins

Cooking Time: 30 mins

Serves: 4 persons

------------------------------------

INGREDIENTS:

------------------------------------

Cleaned Therachi Fish - 13 to 14 pieces

Onion - 1

Tomato - 1

Ginger garlic paste - 1 tsp

Cardamom-clove-cinnamon powder - 3/4 tsp

Capsicum - 1/2

Red chilli powder - 1 tsp

Turmeric powder - 1/3 tsp

Saunf powder - 1 tsp heaped

Coriander powder - 2 tsp heaped

Garam masala - 1 tsp

Salt - as req.

Water - as req.

Oil - as req.

METHOD:

----------------

1. In a wide pan, pour oil, add the cardamom-clove-cinnamon powder, onion, ginger garlic paste, chopped tomato, everything one by one and saute well in between.

2. Now, add the red chilli powder, turmeric powder, saunf powder, and coriander powder, and saute for a few mins in low flame. Sprinkle little water in between to avoid burning.

3. Next, add 1/2 to 3/4 cup water, salt, and drop the fish pieces. Mix well gently, close with a lid, and cook in low to medium flame for about 20 mins or until the fish is almost cooked.

4. When the fish is almost cooked, add the capsicum pieces, mix a little, and finally add the garam masala. Close with the lid, and again cook for 5 mins or so. That's it!!

Your fingerlicking Therachi masala is ready to be served!! Njjoy with hot rice or tiffins!!

NOTE:

-----------

1. You can also skip capsicum and use green chilli in step1 instead. In that case, add a few curry leaves too during tempering. That's how I do mostly.

2. Cardamom-clove-cinnamon powder is made by dry roasting equal amounts of them together, and then ground. Store this in an airtight container and use when needed for gravies, rice varieties etc. You can also use whole spices instead of the powder.

3. Adjust masala as per your taste and required spiciness.

4. Use a sharpless spatula or ladle, and do not stir the fish often while cooking, else the fish will break.  

5. You can also make in your desired consistency, like a roast or curry or semi gravy. Adjust water and masala accordingly.