Name: Goan Fish Curry recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Pomfret - 4 pieces (or any kind of sea fish can be used); Grated coconut - 4-5 tbsp; Kashmir dry red chili - 6-7; Cumin seeds - 1 1/2 tsp lightly roasted; Coriander seeds - 1 tsp lightly roasted; Garlic - 8-10; Ginger - 1/2 inch piece; Turmeric powder - 1 tsp; Tamarind - 1 tsp or one tiny ball size; Sugar - 1 tsp; Green chili - 2; Coriander leaves - one handful

Ingredients Serving: 4

Pomfret - 4 pieces (or any kind of sea fish can be used)
Grated coconut - 4-5 tbsp
Kashmir dry red chili - 6-7
Cumin seeds - 1 1/2 tsp lightly roasted
Coriander seeds - 1 tsp lightly roasted
Garlic - 8-10
Ginger - 1/2 inch piece
Turmeric powder - 1 tsp
Tamarind - 1 tsp or one tiny ball size
Sugar - 1 tsp
Green chili - 2
Coriander leaves - one handful

Instructions

Wash pomfret fish properly and marinate with turmeric and salt.
Take grinder, put coconut, khasmiri dry red chili, cumin seeds, coriander seeds, ginger, garlic, tamarind, turmeric powder and grind a smooth paste with help of a little water.
Heat kadai with 2-3 tbsp of oil, add thinly sliced onion and fry until it gets a light brown colour.
Then add the coconut paste and mix it well, stirring for 3-4 minutes.
Then add salt to taste, sugar, slit green chilies, add one cup water and bring to boil.
Once the gravy starts to boil, add the marinated fish and lower the flame. Cover the kadhai for 15-20 minutes and stir occasionally.
After 20 minutes, the oil will start to separate.
Check seasoning, sprinkle some coriander leaves. Keep the gravy as per your desired consistency.
Goan fish curry ready to serve. Serve it with steamed rice.

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