Recipe by Daisy Dsouza
Ingredients:
1 kg pomfret/king fish curry
1 1/2 large coconut (extract thick and thin coconut milk) - see notes
1 onion (chopped)
1 small tomato (finely chopped)
1" ginger (chopped)
1 green chilli
coriander leaves (chopped finely)
salt
To grind:
8-9 long byadgi chillies
6-7 short round chillies (motwi mirsaang)
1 tsp jeera
1/2 tsp turmeric
2 tsp coriander seeds
2 cloves garlic
2 cloves
1/2" cinnamon
amla size tamarind
Steps:
- Extract thick and thin coconut milk from the coconut and keep aside (see notes).
- Grind the red chillies, jeera, coriander, garlic, cinnamon and tamarind into a fine paste with a little water
- In a vessel, heat oil.
- Add onion, tomato, ginger,and garlic and fry well.
- Add the ground masala and fry well. Add the thin coconut milk and salt and bring to a boil.
- Add the fish and bring to a boil.
- Add the thick coconut milk and when it is almost boiled, add coriander leaves.
- Turn off the gas.
- Slowly lift the vessel and carefully swirl to mix the curry.
- ENJOY!
Notes:
To prepare coconut milk, you can either use fresh shredded coconut or coconut milk powder
If you are using fresh coconut to prepare coconut milk
- Thick coconut milk: Take 1/2 shredded coconut and grind with 1/2 cup of warm water and strain it into a bowl covered with muslin cloth and squeeze it.
- Thin coconut milk: Transfer the ground coconut back into the grinder and add required amount of water and repeat the process.
If you are using coconut milk powder to prepare thick coconut milk
- Thick coconut milk: Take 1/2 cup of warm water and dissolve 3 tbsp of coconut milk powder in it.
- Thin coconut milk: To prepare thin coconut milk take 3 tbsp of coconut milk powder and dissolve it in a cup of warm water.