Almost the staple food of Goa together with grain, fish curry made in this fashion is tangy and spicy! Tuna tastes especially good in Goan Fish Curry but you may also use any fish with firm white-colored flesh.
Ingredients
- 1 kg fish cleaned and reduce pieces
- 1 1/2" lump of tamarind
- 1/2 cup warm water
- 1 large onion sliced
- 1 large tomato sliced
- 7-8 dry red chillies
- 2 tbsps garlic clove paste
- 1 tablespoons of ginger root paste
- 1 1/2 cups grated fresh coconut
- 2 tbsps coriander powder
- 2 tbsps cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 2 eco-friendly chillies slit
- 2 tbsps vegetable/ canola/ sunflower oil
- Warm water for gravy (roughly 2 cups)
- Salt to taste
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Preparation
- Soak the tamarind in 1/2 a mug of warm water for ten minutes. Now mash the tamarind together with your fingers to combine rid of it in to the water. Strain via a sieve to extract all of the pulp. Keep pulp aside.
- Place the onion, tomato, coconut, ginger root, garlic clove, dry red chillies, all of the spices and also the tamarind pure to your mixer and grind well to create a smooth paste (masala).
- Heat an in-depth pan on the medium flame, add some oil as well as heat.
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- Add some eco-friendly chillies, masala paste you simply ground towards the oil and fry for five minutes.
- Now add some 2 glasses of water (increase the water if you'd like more gravy) and produce the gravy to some boil. Lessen the flame to some simmer and prepare for ten minutes. Add salt to taste.
- Lightly add some bits of fish towards the gravy and prepare for 10 more minutes. Will not pay for the pan anytime throughout the cooking .
- Switch off the fireplace and serve immediately with plain steamed grain.