Ingredients needed for Goan Fish Curry
9 pieces of Sole ( including fish head, optional)
1 teaspoon salt or to taste
1 teaspoon turmeric powder
2 tablespoons lemon juice
1 tablespoon cumin seeds
1 tablespoon coriander seeds
8 dry red chillies (use Kashmiri for less heat)
6 cloves garlic
1/2 inch piece ginger
1+1/2 inch lump tamarind, soaked in water
1 medium onion, finely chopped
2 tomatoes, finely chopped
1 cup coconut milk
1 teaspoon palm sugar or brown sugar
1 tablespoon white vinegar
1/3 cup vegetable oil
1 teaspoon black onion seeds
A few bay leaves or curry leaves
How to prepare Goan Fish Curry?
Mix 1/2 teaspoon salt, turmeric and tablespoons lemon juice in a bowl, rub the mixture over prawns and pieces of fish. Keep aside for 10 minutes.
Roast cumin and coriander seeds on a skillet, for a few seconds.
Grind roasted cumin, coriander, dry chillies, ginger, garlic, tamarind juice and pulp in a blender to a smooth paste.
Heat 2 tablespoons of oil in a wide mouthed pan or wok over medium heat.
Add the onions and fry till they are golden.
Add the ground masala paste and stir fry 2-3 minutes.
Add tomatoes and cook till most of the moisture evaporates and tomatoes get soft and mushy.
Add the marinated fish to this masala. Cook for 4-5 minutes, if you are using fish with bone or fish head cook for another 2-3 minutes.
Add the prawns and coconut milk, simmer and cook another 2-3 minutes.
Add white vinegar, sugar and remaining salt.
For tarka or flavouring, heat remaining oil in a small frying pan, add onion seeds and bay leaf, stir fry a few seconds, pour into the curry.
Garnish with green chilli pepper and fresh coriander. Serve hot with rice.