Goan Fish Curry

Originating from Goa, a city located in the West Coast of India, this authentic fish curry is of the tangy and spicy kind. You could say its bit of an acquired taste. Although not everyone's cup of tea, food enthusiasts are bound to love it. Of course, this particular version is my mother's own variation; in particular to suit my tastes. Give it a try. You won't regret it

{Ingredients}

Serves 2

• 500 grams of fish cleaned and cut into pieces
• 1" lump of tamarind
• 1/2 cup hot water
• 1/2 cup hot water
• 7-8 dry red chillies
• 2 tbsp garlic
• 1 cup grated fresh coconut
• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 5 curry leaves
• Hot water for gravy (approximately 2 cups)
• Salt to taste

{Directions}

1. Place the fish pieces in a bowl, wash and strain them.

2. In a dish put the onion, tomato, red chillies, garlic, ginger, fresh coconut, coriander, cumin, chillies and salt.

3. While grinding in a food processor, pour water as required to make a fine paste.

4. Separately soak the tamarind in water in a bowl for 10 minutes . Mash the tamarind and take the pulp through a sieve, add this in the mixture in the food processor.

5. Heat the deep pan on medium flame, pour the cooking oil and allow to heat.

6. Now put the curry leaves and allow them for a minute.

7. Add the ground paste (masala) to the oil and fry for 5 minutes.

8. Now add water to get the required gravy and bring the gravy to a boil.

9. Gently add the fish pieces and allow them to cook for about 10 minutes.

{Cooking Notes}

1. Any kind of white fish will do, preferably sea bass or hake. Important: Use a hollow pan and do not cover the pan at any time during cooking.