Seafood

Goan Fish Curry

Ingredients:

• Pomfret darnes 600 gm

• Coconut, grated 160 gm/ 2/3 cup

• Coconut milk 160 ml/ 2/3 cup

• Coriander seeds 15 gm/1 tbs

• Cumin (jeera) seeds 5 gm/1 tsp

• Garlic paste 5 gm/1 tsp

• Ginger paste 20 gm/4 tsp

• Green chillies 4

• Groundnut oil 60 ml/ ¼ cup

• Lemon juice 60 ml/ ¼ cup

• Onions, chopped 60 gm/ ¼ cup

• Red chillies, whole 15

• Salt to taste

• Tamarind (imlee), deseeded 45 gm/3 tbs

• Tomatoes, chopped 60 gm/ ¼ cup

• Turmeric (haldi) powder 5 gm/1 tsp.

Method:

• Sprinkle salt and lemon on the fish and marinade for an hour. Meanwhile, blend the coconut, whole chillies, cumin seeds, coriander seeds, turmeric, tamarind and the ginger and garlic pastes together in a blander with the coconut milk. Heat oil in a kadhai. Add the onions and sauté till golden brown.

• Add the tomatoes and cook for 3 to 4 minutes till the tomatoes are mashed. Add the blended mixture and 240 ml/1 cup water and bring to boil. Add the green chillies and the fish and simmer for 7 minutes. Bring to a boil and then let simmer again for 2 minutes. Do not cover the pot at any stage while the curry is being cooked.

• Time: Preparation: 45 minutes, Cooking: 30 minutes

• To Serve: Remove to a bowl and serve with boiled rice.