Goan Fish Curry

Goan Fish Curry

A simple fish curry that is part of almost every Goan household. This recipe can be used with a variety of fish or even with shrimp, but I've simplified it by using canned sardines in this variation. They are already cooked to the point where they are literally falling apart, and as a result this dish can be cooked and ready to eat in around 30 minutes.



Ingredients:
2 cans sardines (500 - 600gms total weight)
1 onion
2 green chilies (slit)
6 kokum (bindi solam)
1 small ball of tamarind (soak in a little hot water and squeeze out pulp)
salt to taste

Ingredients for Masala:
10 kashmiri chilies
1 cup grated coconut
1 tablespoon coriander
1 teaspoon cumin
1/2 teaspoon turmeric
5 garlic cloves

Directions:

1. Prep your spices before you begin to save time while cooking.

2. Drain the oil from the can, and carefully remove the fish to a plate. Since the sardines are already fully cooked, they will break apart if handled roughly.

3. Grind the ingredients for masala into a smooth paste.

4. Saute the onions in a pot until they are translucent and start turning brown.

5. Once the onions are ready, add the ground masala paste to the onions and fry for a few minutes.

6. Next, add a couple cups of water and bring to a rolling boil.

7. Add the green chiles, kokum and tamarind pulp to the curry. Let the curry boil for a few more minutes.

8. Lower the heat, and add the fish to the curry. Cover and let it cook for around 5 minutes. Taste for salt and add if necessary (around 1 teaspoon).


Enjoy on steamed rice, or with bread!