Pomfret Goa Curry
|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|
|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)|
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.