Description
Coastal Maharashtra (Konkan) is well known for fish dishes and famous beaches. Most of the dishes from this region include coconut and made in Indo-Europian(Portugese) style. This is one such Goan influenced fish curry.
Kokum, a dry fruit with same sourcing qualities of tamarind is mainly used in most fish curry preparations. Unfortunately couldn’t find this so I have used regular tamarind pulp.
| Ingredients-1 | |
|---|---|
| 2 no | Fish fillets (cut into pieces) |
| 2 nos | Onion (chopped) |
| 3 nos | Tomatoes |
| 3 nos | Green chili (slit open) |
| 1 MarbleSz | Tamarind |
| ¼ tsp | Turmeric powder |
| ½ cup | Coconut milk |
| ½ tsp | Salt (or to taste) |
| 2 tbsp | Oil |
| 10 nos | Curry leaves |
| ¼ tsp | Mustard |
| Ingredients-2 | |
|---|---|
| 5 nos | Dry red chili |
| 2 tbsp | Coriander seeds |
| 1 tsp | Cumin seeds |
| 1 tbsp | Coconut grated |
Instructions
Clean the fish and cut into pieces. soak tamarind in little water and squeeze out the pulp. Take a pan and dry roast these ingredients from Table -2 (Dry red chilies, Coriander seeds and cumin seeds) until it release nice aroma (2 minutes over medium flame). Remove and in the same pan dry roast the grated coconut until slightly golden. Now grind all the roasted ingredients to a fine powder and keep aside. If you have difficulty with grinding this small quantity, add little water and make it as a thick paste and keep aside.
Now heat oil in a sauce pan, splutter mustard and curry leaves. Add the chopped onions, green chili and fry till they are evenly browned. Add the ground masala powder with turmeric and fry for few minutes. Add the chopped tomatoes, tamarind pulp, 1/4 cup water and salt. When this actually starts to boil, add the fish and cook for 5 minutes over low flame or until the fish is cooked through. When done, add the coconut milk and simmer for few minutes. Switch off and serve hot with rice.
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3 Comments
Hi Mullai,
I am a konkani and use kokum also called birind in my language or aamsole…plz use kokum by soaking in hot water for best effect. Try in any kerala indian store and ask for it.very nice recipe…looks good.
hi mullai,
the picture looks very tempting…
I f i am using kokum , the n how many pieces shud i use ?
2 fillets fish , wud be 250 gms is it ?
thank you
deepa
Deepa, kokum is strong…try with 2 pieces first and then if you can tolerate increase the quantity for future preparations. Yeah.. two fillets should weigh 250 grams approx. Thanks.