Behind the Recipes
Spicy Goan Fish Curry By Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 1/2 lbs. Pomfret fillets
1/4 Cup canola oil
2/3 Cup dry coconut, grated
1/4 Cup lemon juice
2/3 Cup coconut milk
1/4 Cup onions, chopped
1 Tablespoon coriander seeds
5 whole red chillies, dried
1 teaspoon cumin (jeera) seeds
salt to taste
1 teaspoon garlic paste
3 teaspoons tamarind (imlee), soaked, and strained
4 teaspoons ginger paste
1/2 Cup tomatoes, chopped
4 green chillies, cut lengthwise
1 teaspoon turmeric (haldi) powder
PREPARATION:
1. Sprinkle salt and lemon on the fish and marinade for an hour.
2. Meanwhile, blend the coconut, whole chillies, cumin seeds, coriander seeds, turmeric, tamarind and the ginger and garlic pastes together in a blender with the coconut milk.
3. Heat oil in a large deep fry pan. Add the onion and sauté till golden brown. Add the tomatoes and cook for 3 to 4 minutes until the tomatoes are liquefied.
4. Add the blended mixture and 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.
5. Remove to a bowl and serve over basmati rice.
Time
Preparation: 45 minutes
Cooking: 30 minutes
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