Wednesday, July 27, 2011

Goan Fish Curry by Cynthia Mascarenhas

1 lb fish - washed and salted
1 small onion - sliced
1 small tomato - diced
2 green chillies – slit lengthwise
3 Tbsp coconut powder (you can adjust according to your taste)

Grind together with water to make paste
3 tbsp (eating spoon) coriander seeds
1 Tbsp Cumin seeds (zeera)
¼ tsp turmeric powder
1 handful red dry curly chillies (about 15)
(u can use less or to taste) ( or use Kashmiri chillies which have colour, not spicy)
4 large flakes garlic sliced
1 small lime sized ball of tamarind.

1. Put a little oil in a pot
2. Add onion and fry till transparent
3. Add diced tomato
4. Add the ground masala and fry
5. Add the water from rinsing the grinder.
6. When boiling add coconut milk made with the powder and water
7. When the curry is boiling add salted fish.
8. Add the slit green chilly
9. Taste for salt and serve with hot rice

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