Ale Kande Ambat

Ale Kande Ambat (Ginger Onion Curry) is a popular Konkani seafood curry. This is the gravy for most fish curries in the konkan cuisines. My mom makes a vegetarian version of this with small diced potatoes since I love this curry a lot.

For all the seafood lovers, just use fish instead of potatoes.

Here's the vegetarian version of my mom's famous fish curry.

Recipe:
Ingredients:

Oil - 3 tsp
Byadgi Red Chilly - 4 (for spice)
Kashmiri Red Chilly - 4 (for color)
Coriander Seeds - 1 tsp
Grated Coconut - 1 cup (1/2 packet)
Tamarind - a small ball
Turmeric Powder - 1 tsp
Potato - 1
Onion (small) - 1
Ginger - 2 in
Green Chilly - 3
Salt - to taste

Preparation:

1. Heat oil in a pan, add red chillies, coriander seeds, grated coconut, tamarind, turmeric powder and let it all fry.
2. Next grind the above into a fine paste.
3. Meanwhile, boil a potato separately, cut into small pieces and keep it aside.
4. In another pan, heat oil, add onion, ginger cut into very small pieces and green chilly and fry it well.
5. Add the grinded paste to this and potato and let it come to a boil.
6. Adjust the salt as per your taste.

Ale Kande Ambat is ready to be served with rice.