The Margao wholes sale market is a great place to shop for fish. Having chosen your fish there are several stalls that will clean and cut the fish.
I usually leave the good fillets for frying and have them pack the spare parts of the fish for a curry. While you may not enjoy spare parts of a fish, they enhance the flavour of the curry and that is what you want.
I made this curry with spare parts of the fish but you can use prime cuts too
Fish about eight slices or pieces
1/2 coconut grated
10 big Kashmiri chillies with seeds
I small ball of tamarind
I heaped tablespoon of coriander seeds
I/2 teaspoons of cumin or jeera
1 teaspoon black peppercorns
1/2 an onion
8 cloves of garlic
1/2 teaspoon turmeric
The above is to be ground together with 3/4 to a cup of water to make a smooth paste
You will also need
1/2 an onion sliced
3 green chillies sliced
2 to 3 flakes of cocum
Oil as per your diet
Salt as required
Wash the fish well. Add 1/2 teaspoon salt and set aside for ten minutes. Drain it and keep it aside.
Grind the masala to a fine paste. In an earthenware pot (recommend) add some oil and when hot drop in half a sliced onion. When translucent add the masala and fry it for two minutes stirring constantly. Now add a cup of water or enough water to make a smooth curry. Bring this to a boil. You know the curry is cooked when the oil begins to float on the surface of the curry. Now add the fish and cook on slow flame for ten minutes.
When the fish is cooked add the slit green chillies and the cocum. Turn the heat off. Cover the dish and serve hot after an hour.
Curries always taste better the next day
Leave your comments or share a thought from your family kitchen
Fr Warner D’Souza