Sunday, March 15, 2015

Nistyachi Kodi - Goan Fish Curry

This recipe is the combination of the recipe I read in Hawkins recipe booklet and fish curry I had tasted at my Goan friend's house.

Nistyachi Kodi
Goan Fish Curry
1 medium pomfret, cleaned and cut into 7-8 pieces
1/2 tsp. turmeric powder
salt to taste
2 tsp. ginger garlic paste

Grind to a smooth paste
1/2 cup coconut, freshly scraped
1 tbsp. coriander seeds
1 tsp. cumin seeds
5 -7 byadgi chilies (for heat)
2 Kashmiri chilies (for color)
1 tsp. tamarind paste

1/2 tbsp. oil
1/2 cup minced onion
1 small tomato, chopped
2 sprigs curry leaves, torn
2 green chilies, chopped

1. Marinate pomfret with turmeric powder, salt and ginger garlic paste.
2. Grind coconut with spices, chilies and tamarind paste. Use adequate water for grinding.
3. Heat oil in a saucepan. Add curry leaves and onion. Sauté onion till soft. Add tomatoes and green chilies. Sauté for 2 minutes till tomato is pulpy.
4. Place marinated fish in a single layer. Add ground masala paste and water. Adjust for salt. Add water as needed per desired gravy consistency.
5. Bring to boil. Simmer for 10 minutes on a low flame.
6. Serve with plain rice.

1. If you don't have Kashmiri chilies, use paprika.

Hawkins Recipe Booklet

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