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Goan Fish Curry

goan_fish_curry


Ingredients:

 

  • Surmai (King fish)- 1 kilo cut into thick pieces/fillets
  • For the masala:
  • Cumin (jeera)……… 2- 2 ½ tsp
  • Dry red chillies whole (sabut lal mirch)…….8-10
  • Coriander seeds (sabut dhaniya)……………4-5 tsp
  • Tamarind (imli) / kokum…………..2 ½ - 3 tbsp
  • Turmeric (haldi)………….1 tsp
  • Coconut (nariyal, preferably fresh) & scraped- 1 ½ cup
  • Black peppercorns (kali mirch)……..10-12
  • Onions (pyaz) ……… medium sixed around 4-5
  • Tomatoes (tamater)…… 2-3
  • Salt …………………….as per taste
  • Oil …… about a cup
Method:
  • Dry-Roast the cumin & the coriander together, let it cool, then grind together with the whole red chillies.
  • Mix this powder with salt & turmeric, apply well to the washed (patted dry) pieces of fish & set aside.
  • Chop half of the onions & use the other onions to make a paste with coconut & black peppercorns.
  • Heat oil; add the chopped onions & brown. Add in the tomatoes chopped. Keep stirring till the oil starts to leave the sides.
  • Add in the coconut paste, cook for a few minutes then add in about 3-3 ½ cups of water & bring to a boil.
  • Now it’s time to add in the fish pieces, cover & cook for 5-6 minutes on a low flame. Check the fish, if done add in the kokum/tamarind pulp (soak in water & mash into pulp, kokum also lends a lovely colour to the dish), adjust the seasoning, cook uncovered for a few minutes more & then serve.


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