Fish Curry

Ingredients:

• • 5 - whole dry red kashmiri chillies

  • ¾ cup - coconut grated

  • 1 tsp - cumin seeds

  • 1 tbsp - coriander seeds

  • 1 ½ cups - water

  • ¼ cup - vegetable oil

  • 1 large (150 g) - onion grated

  • ½ tsp - turmeric powder

  • 1 sprig - curry leaves

  • 2 medium (200 g) - tomatoes peeled and chopped

  • 4 - green chillies slit

  • 15 g - tamarind soaked in ½ cup hot water for 15 minutes and pulp extracted

  • 1 tbsp - salt

  • 2 medium (1 kg) - pomfrets cut into 2 ½ cm thick pieces

Directions:

• 1. Grind red chillies, coconut, cumin and coriander seeds into a paste, adding a little water (¼ cup) from time to time.

  2. Heat oil for about 2 minutes. Add onion and fry till golden brown.

  3. Add coconut paste and turmeric powder. Fry till oil shows separately (approximately 5 minutes), stirring constantly.

  4. Add curry leaves, tomatoes and ¼ cup water. Cook till tomatoes are pulpy, stirring occasionally.

  5. Add green chillies, tamarind pulp, salt and remaining water (1 cup). Bring to boil. Add fish. Stir gently.

  6. Cook to a boil for about 15 minutes .

Additional Info.:

Cuisine: Indian (Goan Style called Nisteachi Coddi)

Serves: 6