goan kitchen

Ingredients:

• 800 gram(s) pomfret sliced and cleaned
• 1 onion sliced
• 1 small tomato chopped
• 4 green chillies slit and deseeded
• 1 cup(s) coconut milk
• 1 tablespoon(s) oil
• 4 tablespoon(s) water
• salt to taste Grind to a fine paste:
• 12 dry red chillies
• 2 tablespoon(s) coriander seeds
• 1 teaspoon(s) cumin seeds
• 1 tablespoon(s) chopped ginger
• 1 teaspoon(s) chopped garlic
• 1 tablespoon(s) tamarind paste
• 1 teaspoon(s) turmeric powder
• 12 tablespoon(s) water or as required

Preparation:
Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.

TIP:
Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.

Source