Goan Fish Curry

Serves: 4  Cooking time (approx.): 11 minutes Style: Goan Non-Vegetarian 800  gram(s) pomfret sliced and cleaned 1  onion sliced 1  small tomato chopped 4  green chillies slit and deseeded 1  cup(s) coconut milk 1  tablespoon(s) oil 4  tablespoon(s) water salt to taste Grind to a fine paste: 12  dry red chillies 2  tablespoon(s) coriander seeds 1  teaspoon(s) cumin seeds 1  tablespoon(s) chopped ginger 1  teaspoon(s) chopped garlic 1  tablespoon(s) tamarind paste 1  teaspoon(s) turmeric powder 12  tablespoon(s) water or as required Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5  minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6  minutes or till the fish is cooked but firm. TIP: Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required. Serve hot with: slices of bread or Lacy Rice and Coconut Pnacakes (Appam) and Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot steamed rice.

 
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