Ingredients
Scale
For the Masala Paste
- 1/2 cup coconut
- 5 cloves garlic
- 4 teppal berries
- 7 bydagi chillies
- 1 teaspoon coriander seeds
Other Ingredients
- 2 tablespoon coconut oil
- 1 onion, sliced (1/2 cup)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- half a lime size tamarind
- 3 pieces kodampuli
For salting the fish
- 500 grams fish steaks
- 1/2 teaspoon salt
Instructions
- Grind all the ingredients for the masala paste with half a cup of water. Grind to a very smooth paste. Set aside.
- Salt the fish steaks. Sprinkle half a teaspoon of salt on both sides of the fish. Set aside.
- Heat coconut oil in a pan and add in the sliced onions. Saute for a few minutes till the onions are soft.
- Add in the ground paste. Add in the turmeric powder and the salt.
- Saute for 4-5 minutes till the masala is cooked and the mixture looks dry.
- Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
- Soak half a lime size tamarind one cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.
- Add three pieces of kodampuli to the pan. Also add the tamarind pulp to the pan.
- Add in one more cup of water to the pan. Cover the pan and let the curry simmer for 20 minutes on a medium flame. Mix the curry once in a while to avoid scorching at the bottom of the pan.
- Add in the salted fish pieces. Cover the pan and let it simmer on a very LOW flame for 20 minutes. Let the fish poach on a low flame.
- The fish curry is ready after 20 minutes. Check for seasoning. Add more salt if necessary. Discard the kodampuli.
- Serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Side Dish
- Cuisine: Goan