Tangy Goan Fish Curry
Super Tasty Fish Curry
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 1x
- Category: Curry
- Cuisine: Indian
2 pounds or about 1 kilogram, fish cleaned and cut into pieces: kingfish, monkfish, halibut or tuna
1 1/2 inch lump of tamarind (lump tamarind can be found in Indian food specialty stores)
1/2 cup hot water
1 large onion (sliced)
1 large tomato (sliced)
7 to 8 dry red chilies
2 tablespoons garlic paste
1 tablespoon ginger paste
1 1/2 cups grated fresh coconut
2 tablespoons coriander powder
2 tablespoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 green chilies slit
2 tablespoons vegetable cooking oil
Hot water for gravy (approximately 2 cups)
Salt to taste
Steps to Make It
Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
Put the onion, tomato, coconut, ginger, garlic, dry red chilies, all the spices, and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
Heat a deep pan on medium flame, then add the oil.
Add the green chilies and masala paste you just ground to the oil and fry for 5 minutes.
Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking process.
Turn off the fire and serve immediately with plain boiled rice.
Keywords: fish curry, goan curry