NOT YOUR TYPICAL FISH CURRY

This is a thick Goan Style fish curry that tastes really good with Salmon or even Talapia or any firm white flesh fish. You could try it with shrimp too. Its a bit spicy, but you could mellow it down a notch by reducing the amount of chillies. The original recipe has a lot of steps, but with  one year old twins to chase, I have nor the time or the inclination to cook complex meals! But that does not mean I don't want to eat them!!  I cut the steps down and the curry tasted just as divine! Try this one, it takes less than 40 minutes from start to finish and the prep time is only 15 minutes or less.




 

Not Your Typical Fish Curry. Feeds 4 hungry food lovers.

Ingredients

6 dried red chillies {cut it down to 4 if you dont want it too spicy}

1 Tbs cumin powder {jeera powder}

1 Tbs coriander powder {dhania powder}

1 ts mustard seeds {rai}

1/2 ts Garam masala. {can buy at any Indian grocery store}

1/2 ts turmeric powder {haldi}

1 Tbs sugar

3 medium sized onions cut into large pieces

1 large tomatoes cut into large pieces

8 cloves of garlic {yes! you need that much!}

1 piece of ginger about two inches long cut into pieces

4 green chilies cut roughly{ cut do

3 Tbs vegetable oil

1/2 a cup of tamarind puree with the water. {Soak the pieces of tamarind in hot water for 10 minutes and strain. Squeeze the tamarind pulp into the water.}

1/2 a can of coconut milk or creme.

4 pounds or 6 pieces of fish cut into slices.

Method

Put the first 13 ingredients into a blender and make a smooth paste. 

Heat the oil in a thick bottomed  pan large enough to hold the fish.

When the oil is hot, add the puree and fry on a low flame for 20 minutes or till the oil separates from the puree. Stir occasionally so that the puree does not stick to pan.

Add the tamarind juice, sugar and coconut milk and bring to a boil. Then simmer for 5 minutes.

Add the fish pieces and cover well with the gravy. Cook fish for 5 to 7minutes depending on the thickness of slices. Turn fish pieces on other side and simmer for 5 to 7 minutes or till the fish is fully cooked. 

This gravy is a bit thick, but if you prefer it more liquidy, add more coconut milk.

Taste and add salt and more sugar if needed.

Serve hot with steamed white rice.

Enjoy!!

Vegetarian option

Add potatoes, mushroom, cauliflower or aubergine cut into small pieces instead of the fish. This tastes really good too!