Goan Fish Curry

The goan fish curry is full of flavors. Its tangy, sweet and also spicy. The coconut milk really adds magic to this dish. This recipe can also be used with prawns or squid to make great goan style dish.

Ingredients
Fish : 1 lb
Whole red chilly : 7 nos
Coconut milk : 1 cup
Shallots/onions : 1/2 cup
Tomatoes : 1 medium size
Cumin : 1/3 tsp
Turmeric powder : 1/3 tsp
Pepper powder : 1/2 tsp
Coriander  powder : 2 tsp
Ginger : 1 inch
Garlic : 5 nos
Tamarind juice : Small ball
Fennel powder : 1/3 tsp
Vinegar : 1 tsp
Mustard seeds : 1/3 tsp
Curry leaves : 2 springs
Salt to taste
Oil

Method:
Chop onions and tomatoes to small pieces and keep aside.
In a blender make a paste of red chillies, pepper, coriander, cumin, fennel, ginger, garlic and tamarind pulp and keep aside.
Heat oil in a heavy bottom pan and splutter mustard seeds. Add chopped onions and curry leaves and saute till golden brown. Add grounded paste, turmeric and salt and fry till oil separates. Add tomatoes and saute till tomatoes are cooked. Add coconut milk and  a cup of water and bring it to simmer. Gently slide in the fish pieces, add one tsp of vinegar. Cover the pan and cook for 5 minutes or till the fish is done. Dont stir the curry as it will break the fish pieces. Gently shake the pan from time to time to mix the fish.

Serve hot