Pomfret Goa Curry Recipe
Ingredients
| 12 pieces pomfret, cut in half-inch thick slices through the bone, or filleted or 500 g prawns, shelled, cleaned and deveined | ||
| Onion | 1 , sliced | |
| Green chillies | 3 | |
| 100 g small okras (optional) | ||
| 6 cocum (dried sour plum) | ||
| 1 1/2 cups coconut milk extracted from 3/4 coconut | ||
| Tamarind the size of a walnut, soaked in 3/4 cup hot water | ||
| Lime juice to taste | ||
| Salt | To Taste | |
| Garlic | 8 Clove (5gm) (Grind together to a smooth paste:) | |
| Ginger | 2 Inch (Grind together to a smooth paste:) | |
| Turmeric powder | 1/2 Teaspoon (Grind together to a smooth paste:) | |
| 6-8 Goa chillies | ||
| Cumin seeds | 2 Teaspoon (Grind together to a smooth paste:) | |
Directions
Mix sliced onion and salt together in a pan and leave for ten minutes.
Add ground spices and mix well.
Add cocum, strained tamarind juice, lime juice and salt and three cups water.
Place pan on fire and simmer gently for 15-20 minutes.
Add coconut milk, okras, if used, green chillies and fish and simmer till fish is cooked.
Cool completely and reheat just before serving.
Serve with hot boiled rice.
This curry is eaten with a variety of rice called ookar chaval (parboiled rice) in Goa.
Other accompaniments with Goa curry are: Plain or masala fried Bombay duck, Fried fish such as mackerel.
Add ground spices and mix well.
Add cocum, strained tamarind juice, lime juice and salt and three cups water.
Place pan on fire and simmer gently for 15-20 minutes.
Add coconut milk, okras, if used, green chillies and fish and simmer till fish is cooked.
Cool completely and reheat just before serving.
Serve with hot boiled rice.
This curry is eaten with a variety of rice called ookar chaval (parboiled rice) in Goa.
Other accompaniments with Goa curry are: Plain or masala fried Bombay duck, Fried fish such as mackerel.
Chef
