Goan Fish Curry
4-5 medium pomfrets cleaned
1 tsp turmeric powder
2-3 tsp lemon juice
3 dried red chillies
1 tsp cumin seed
2 tbsp coriander seeds
1 tsp black peppercorns
6 cloves garlic
1-1/4 inch piece peeled fresh ginger
2-1/2 cups freshly grated coconut
1 large onion chopped fine
2 tbsp Oil
small lump of tamarind
chopped flesh from 1/2 lime
1/4 kg peeled tomatoes
3 fresh green chillies
Marinate the fish fillets with the turmeric, a little salt, and the lemon juice for an hour.
Grind the seeded red chilli peppers, cumin and coriander seeds, and peppercorns to a fine powder.
Grind the garlic, ginger and coconut to form a smooth paste.
Fry the onion until golden brown.
Add the ground paste and cook on a low flame for 10 minutes.
Pour in 2 cups of boiling water and simmer for 20 minutes.
Now put in the fish and it's liquid, together with the tamarind juice and the kokums.
Cook gently for 10 minutes.
Just at the very end, add the chopped tomatoes and de-seeded green chillies.
Serve hot
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