Spicy Goan Fish Curry
 Recipe for Spicy Goan Fish Curry with Kashmiri Chilli, Tamarind in a coconut based gravy.
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Ingredients
Gravy
- 20 ChilliesWhole Kashmiri Red
- 1tablespoon Coraiander Powder
- 1/2teaspoon Cumin Seeds
- 6cloves Garlic
- 1 ginger“
- 1 coconut
- 1 onion
- 1 tomato
- 1 table spoon oil
- lemon tamarindsize ball
- 2 two green chilliboil for another minutes
- water
Instructions
- Wash the fish and pat dry
- Marinate with all the spices and keep it for a minimum of 2 hours. If you have time marinate it overnight and keep in the fridge.
- Soak Red Chilli for 10 minutes in warm water and then make paste along with coriander powder, garlic and ginger. Keep the paste aside
- Cut coconut into small pieces and grind it with a little water to make a fine and smooth paste
- Grind onion and tomato and make a smooth paste
- Soak tamarind for 10 minutes in warm water and extract the pulp
- Heat oil in a big pan and fry onions and the tomato paste, till the oil separates.
- Add red chilli paste and fry for 5 to 7 minutes on low flame.
- Add coconut paste and stir for a minute
- Add water , salt and tamarind pulp to make the gravy .
- While the gravy boils, in a griddle or a pan shallow fry fish, for 2 minutes each side.
- When the gravy is ready add fish , slit green chilly and boil
- Garnish with Coriander and serve hot. Goes best with rice.
