Shwet's Sizzling Wok

A foodie's delight

Goan Fish Curry

on December 19, 2012

Pomfret  (400 grams each) or any flat fish : 2 medium
Olive Oil : 2 tablespoons
Onion ,chopped : 1 small
Green chillies,slit and halved : 2
Salt to taste
Malt vinegar : 1 tablespoon
For paste :  
Cumin seeds : 2 teaspoons
Coriander seeds : 2 tablespoons
Whole dry red chillies : 6
Coconut, scraped : 1/2 cup
Ginger,chopped : 2 inch piece
Garlic,chopped : 15 cloves
Tamarind pulp : 2 tablespoons
Clean, wash and cut each fish into five to six pieces. Dry roast cumin seeds, coriander seeds and whole dry red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger, garlic and tamarind with a little water. Apply half of the ground paste to fish. Heat oil in a pan. Add onions and sauté till golden brown. Add green chillies and cook on medium heat for three minutes. Stir constantly. Add the remaining ground paste and stir well. Sauté for five minutes till a nice aroma is given out. Add one and a half cups of water. Bring to a boil and then add the marinated fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar and serve hot with red rice.

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