Mr Fernandes' Goa Curry
|Pomfret||1 Kilogram, sliced half-inch thick through the bone or filleted|
|Ginger piece||2 Inch, peeled and smashed with the heel of your hand|
|Coconut milk||5 Cup (80 tbs) (Extracted From 1 1/2 Coconuts)|
|Tamarind||1 , soaked in 1 cup hot water (Size Of A Lime)|
|Turmeric powder||1⁄2 Teaspoon (Grind Together To A Fine Paste)|
|Dry goa red chilies||20 (Grind Together To A Fine Paste)|
|Cumin seeds||2 Teaspoon (Grind Together To A Fine Paste)|
|Coriander seeds||1 Tablespoon (Grind Together To A Fine Paste)|
Mix ground spices with strained tamarind juice, ginger, salt and coconut milk.
Bring to boil and simmer till it reaches the consistency of thick milk.
Add fish and cook till done.
Cool completely, remove ginger and reheat gently before serving, but do not boil air, even amongst us children, as the aroma of the barbecued meat would waft towards us, with the oomberiu (a dish cooked with sheet beans and meat in an earthenware pot, placed in a hole in the ground and surrounded with smouldering dry mango leaves and twigs), nearly ready to be unearthed.
We would watch the sun set and listen to the bird song and bells of the cows as they were being led to their sheds in the sweet lime fields behind the house, as we sipped our toddy.
Some dishes are very typical of the Parsis, like chicken or meat cooked with mango (ambakalia ma murghi athwa gosht) and chicken or meat cooked with toddy (tari ma murghi athwa gosht).