goan kitchen

Ingredients:

• 250g fish, cleaned and sliced into bite size portions
• 2 ½ tablespoon coconut oil, divided
• half of one small onion, thinly sliced
• 1 large tomato, halved and quartered
• 8 fresh curry leaves
• 1 green chili, slit lengthwise
• ½ teaspoon ginger-garlic paste
• 2 ½ teaspoon Kashmiri chili powder
• ½ teaspoon turmeric powder
• 2 ½ cups water
• 2 medium pieces kokum, briefly rinsed and soaked in hot water for 5 minutes
• or Tamrind where available.
• ½ cup coconut milk (I used canned milk without diluting it)
• salt, to taste

Preparation:

Heat 1 ½ tablespoon oil in a clay pot called “Kundlem” in Goa, over medium-low heat. Gently fry the onion for about 2 minutes. Tip in tomatoes, slit chili and gently bruised or torn curry leaves. Cook everything together until tomatoes become saucy, for about 3 minutes. Add the ginger-garlic paste and fry for a minute, then tip in chili powder and turmeric. Wet the masala with a generous drizzle of oil and stir fry for few seconds.

Pour in water along with Kokum and its soaking liquid; bring everything to boil over high heat. Add fish, and season to taste. Bring the curry to boil before reducing heat to medium-high. Cook for 6-8 minutes, stirring occasionally, to give flavors time to meld and the fish enough time to soak in the spices.

Finally, stir in coconut milk and simmer for 2 more minutes. Adjust seasoning. Drizzle the rest of the oil over the curry, remove pot from heat and sit for 5 minutes.

Serve hot with a bowl of steamed rice, crusty bread, or chappati........whatever you fancy.

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