Goan Fish Curry

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whenever I go anywhere, my first objective is to explore the taste there. Especially when in leisure trips.  Goa is a world famous tourist place. The beautiful beaches are the main attraction there but for me, important thing is Goan food. It has a genuine style and taste. The main item in those is the simple but delicious Goan fish curry rice. Goan fish curry is a simple curry made with coconut masala paste and had a spicy, tangy taste. It is good with plain boiled rice and bhakri (rice chappathi).   
Goan fish curry can be made with any sea fish like Tuna, King fish (Ayakkora / neymeen / Suramai), Pomfret, Prawns etc. Here I have used another fish called Rawas. This is a very tasty fish usually found in Maharashtra and Gujarat only. Rawas is also known as Indian Salmon.I don't know what it really called in English or Malayalam but one thing is sure, this is tastier than other fishes mentioned above from  my experience. 


Ingredients

    .    Fish sliced             : 1/2 kg 
·    Grated Coconut    : 1 cup / half of a medium sized coconut

·    Finely chopped Onion : 1
·    Shallots                        : 5-6 nos

·    Finely chopped tomato : 1.5
·    Tamarind             : 2" lump / good enough for 2 tablespoon paste
·    Garlic                         : 6 cloves 
·    ginger                         : 1/2" piece

·    dry red chillies           : 5 to 6

·    green chillies              : 4 to 5
·    coriander seed             : 2 table spoon
·    cumin seed                   : 1 table spoon

    .    Fenugreek seed            :  1/2 teaspoon
·    red chilly powder          : 1 table spoon
·    turmeric powder            : 1/2 table spoon
·    coconut oil or any other : 2 table spoon

·    salt                                  : to taste 
 
Preparation
  1. Marinate the fish with salt, 1/4 tbsp turmeric, 1/2 tbsp red chilly powder, ginger-garlic paste and keep this refrigerated for 1 hour. 
  2. Soak the tamarind in 1/2 cup of hot water for 10 minutes.Extract the pulp from tamarind and sieve through a strainer.keep this pulp aside.
  3. Put shallots, garlic, ginger,cumin seed, corinader seeds, dry red chillies, grated coconut in a food processor and grind well to make a smooth paste.
  4. Heat oil in a deep pan on medium flame and put fenugreek seeds, saute till it change colour to golden brown.
  5. Add onion and saute till translucent.now put tomatoes, green chillies and mix well.
  6. Put the spice powders, salt and saute well.
  7. Add the coconut masala paste to this and fry for 5 minutes.
  8. Now add 2 cups of water to this and bring the gravy to a boil.Add more water if you would like more gravy.Cook on low flame for 10 minutes.
  9. Gently add fish pieces to this gravy and cook for 10 more minutes.
  10. Turn off the flame and serve with plain rice.

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