Goan Fish Curry
Indian
Main
Indian, fish, curry
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Black Pepper Corn White pomfret Cooking Salt Coriander Seed Dessicated Coconut Garlic Ginger Green Chili Mustard Seed Red Chili Whole (Dry) Sampalok(Tamarind) Shahi Jeera (Caraway Seed) Turmeric Powder |
2.000 0.002 5.000 0.120 0.006 0.015 3.000 2.000 30.000 0.060 2.000 2.000 – |
Grams Kilogram Grams Kilogram Kilogram Kilogram Grams Grams Grams Kilogram Grams Grams – |
Slice, clean and salt the fish and keep the fish aside. Grind the masala ingredients mentioned above, in a mixer with a little water. Add it in your cooking dish and add some more water, now there are two optional things depending on how rich and heavy you want your Xitt codi. The first one is you can bagaar some chopped onions before you add the masala to it. Instead of adding water you can add coconut milk to make it rich, but we made this fish curry by adding water, to make it thick enough as per choice. You can then add some salt and slit the green chilly, remove seeds as per spice requirement. Once the entire mixture reaches a boil you can add the fish to the curry. Along with the fish add the cut pieces of raw mango, to give it that nice tangy flavor that it has. I personally like to eat the cooked pieces of mango, the sour taste of it. Cook till the fish becomes edible, this is a relatively easy dish to cook and is not as time consuming as some of them. Bon Appétit, until the next Goan recipe.
