Jul 20, 2010

Konkani Fish Curry

Konkani Fish Curry

Fresh fish in a spicy, tangy coconut gravy - a coastal classic

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3


For the Curry:

500 g bekti / pomfret
1 onion, chopped
2 tomatoes, chopped
1 teaspoon ginger - garlic paste
1 tablespoon coconut oil
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 tablespoon tamarind paste
1 teaspoon red chilli powder
150 ml water
Salt to taste

For the Coconut Paste:

1 onion, chopped
2 red chillies
200 g coconut, grated
10 black peppercorns

Grind all the ingredients adding a little water to make a fine paste.


To make the curry:

Wash and clean fish cubes. Keep aside.

Fry onion, tomatoes and ginger - garlic paste in oil. Add cumin powder, turmeric powder, coriander powder and salt. Saute on a low heat for five minutes.

Add coconut paste and tamarind pulp. Cook for three minutes on a low heat.

Add water and stir well.

Add the fish cubes and simmer for 10 minutes. Serve hot with rice.

1 comment:

Anonymous said...

mouth watering fish curry.