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Pomfret Goa Curry

Ingredients
  Pomfret pieces/500 gram prawns, shelled, cleaned and deveined 12 , cut in half-inch thick slices through the bone or filleted
  Onion 1 , sliced
  Green chilies 3 , slit
  Small okra 100 Gram
  Cocum 6 (Dried Sour Plum)
  Coconut milk 1 1⁄2 Cup (24 tbs) (Extracted From 3/4 Coconut)
  Tamarind 1 , soaked in 3/4 cup hot water (The Size Of A Walnut)
  Lime juice To Taste
  Salt To Taste
  Garlic 8 Clove (40 gm) (Grind Together To A Smooth Paste)
  Ginger piece 2 Inch (Grind Together To A Smooth Paste)
  Turmeric powder 1⁄2 Teaspoon (Grind Together To A Smooth Paste)
  Goa chilies 8 (Grind Together To A Smooth Paste)
  Cumin seeds 2 Teaspoon (Grind Together To A Smooth Paste)
Directions

Mix sliced onion and salt together in a pan and leave for ten minutes.
Add ground spices and mix well.
Add cocum, strained tamarind juice, lime juice and salt and three cups water.
Place pan on fire and simmer gently for 15-20 minutes.
Add coconut milk, okras, if used, green chillies and fish and simmer till fish is cooked.
Cool completely and reheat just before serving.
Serve with hot boiled rice.
This curry is eaten with a variety of rice called ookar chaval (parboiled rice) in Goa.
Other accompaniments with Goa curry are: Plain or masala fried Bombay duck, Fried fish such as mackerel.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
6

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