Agsal or Agsol is one of the most basic fish curries made in Goa. It is a more of a soup or a stew than a curry, and is generally overlooked in favour of one of the masala based versions. Simple and delicious, this one is a classic that does not deserve to be forgotten. Use a firm white fish if making this dish as it absorbs the mild flavours better than a darker fish that may overpower the flavour with it's own.
1/2 kilogram fish (I've used Tilapia loins)
4 medium onions (chopped)
4 medium tomatoes (cut in chunks)
10 cloves garlic (sliced)
1 - 2 inch ginger (sliced)
5 green chilies (slit in half)
8 - 10 kokum (bindi solam)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
salt to taste
1. Prep your ingredients and spices before you begin to save time while cooking.
2. Apply one or two teaspoons of salt to the fish and keep aside.
3. Add the onions, tomatoes, chilies, ginger, garlic and kokum to a pot and mix well.
4. Add 5 cups of water to the pot, and then add in the turmeric and cumin seeds. Mix well and bring to a boil on high heat, without a lid. Let the curry cook on high heat until the water reduces to approximately 3 - 3.5 cups (20 - 30 minutes).
5. Turn down the heat and add the fish slices to the curry. Cook for a further 5 or so minutes.
6. The curry is done once the fish is cooked through. Taste for salt before turning off the heat.
7. Serve with steamed rice and a simple side salad.
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