Take your Christmas feast to another level with this vibrant, creamy Goan fish curry, that’s also classy and authentic. It might soon become your comfort food, whatever you pair it with, as it has that coconutty, satisfyingly rich touch to it. Its fragrance is also tempting and is perfect to feed a festive crowd. Here’s the recipe:
Ingredients
500g fish
4 kokum washed and soaked in water
2 tsp coriander powder
1/2 tsp chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1 pod garlic cloves
3 green chillies
1/2 cup grated coconut
1/2 cup oil
1/4 cup shallots
1 tsp ginger, sliced
3 green chillies, slit
2 cups of 1st extract of coconut milk
1 cup of the second extract of coconut milk
1 tsp salt
Preparation
Cut the fish into large cubes, clean in salt water and keep aside
Wash the kokum and soak in ½ cup water
Allow it to soften, then squeeze and extract the water
Strain and keep aside
Grind coriander powder, chilly powder, turmeric powder, cumin seeds, garlic, green chillies and grated coconut together into a fine paste
Heat oil in a heavy-bottomed pan
Add shallots, ginger and green chillies, and sauté well Add the ground paste, and saute well till the oil separates
Add the fish and mix well
Add the kokum extract and salt to taste
Mix in the 2nd extract of coconut milk
When the fish is cooked and the gravy is thick, add the 1s extract of coconut milk
Do not stir, but gently swirl the pan
Once the curry begins to boil, remove from the fire
Serve hot
