A famous coconut based spicy and tangy fish curry from Goa.
Cook Time- 30 mins
Serve- 4
--------------------------------
Ingredients:---
Fish - 4 pieces, pomfret or any other sex fish
Grated coconut- 1 /2 cup
Bedgi or kashmiri Dry red chili - 5-6 ( deseed red chili if you don't want much spicy)
Cumin seeds- 1tsp
Turmeric powder- 1tsp
salt as required
Green chili- 1-2
Cinnamon- 1/2 inch stick
Cloves- 3
Ginger - 1tsp, roughly chopped
Garli cloves c - 8
Tamarind- 1tsp
Method :--
Wash pomfret fish properly and marinate with turmeric and salt.
Take grinder, put coconut,i dry red chili, cumin seeds,s, ginger, garlic, tamarind, turmeric powder and grind a smooth paste with help of a little water.
Heat kadai with 2-3 tbsp of oil, add thinly sliced onion and fry until it gets a light brown colour
.
Then add the coconute and spice mixture and mix it well, stirring for 3-4 minutes.
Then add salt to taste, slit green chilies, add one cup water and bring to boil.
Once the gravy starts to boil, add the marinated fish and lower the flame. Cover the kadhai for 15-20 minutes or till fish cooked well and oil became separate..stir occasionally.
Check seasoning if required adjust.keep gravy as per your desire consistency... Sprinkle coriander leaves.
Ready Goan fish curry. Serve it with steam rice.
Serve- 4
--------------------------------
Ingredients:---
Fish - 4 pieces, pomfret or any other sex fish
Grated coconut- 1 /2 cup
Bedgi or kashmiri Dry red chili - 5-6 ( deseed red chili if you don't want much spicy)
Cumin seeds- 1tsp
Turmeric powder- 1tsp
salt as required
Green chili- 1-2
Cinnamon- 1/2 inch stick
Cloves- 3
Ginger - 1tsp, roughly chopped
Garli cloves c - 8
Tamarind- 1tsp
Method :--
Wash pomfret fish properly and marinate with turmeric and salt.
Take grinder, put coconut,i dry red chili, cumin seeds,s, ginger, garlic, tamarind, turmeric powder and grind a smooth paste with help of a little water.
Heat kadai with 2-3 tbsp of oil, add thinly sliced onion and fry until it gets a light brown colour
.
Then add the coconute and spice mixture and mix it well, stirring for 3-4 minutes.
Then add salt to taste, slit green chilies, add one cup water and bring to boil.
Once the gravy starts to boil, add the marinated fish and lower the flame. Cover the kadhai for 15-20 minutes or till fish cooked well and oil became separate..stir occasionally.
Check seasoning if required adjust.keep gravy as per your desire consistency... Sprinkle coriander leaves.
Ready Goan fish curry. Serve it with steam rice.
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