Fish curry
Half a coconut
Nine red Kashmiri chillies
One onion
Five cloves garlic
One ball( lime sized) tamarind
One teaspoon jeera seeds
Two teaspoons corriander seeds
Quarter teaspoon poppy seeds
Ten pepper corns
1/2 teaspoon of turmeric powder
Fish – whatever you have
Method
Dry all dry items first and then add the wet items with one glass of water. Grind this to a smooth paste.
In a pot add some oil and fry the masala for about three minutes on low fire. Then add about two cups of water. Go slow with the water and make sure you have a nice thick and juicy gravy and not some runny thing. At this stage add salt to taste.
I then added the fish and allowed this to cook for five minutes on a low flame. Add two green chillies and turn off the gas. Cover and let it rest.
Fr. Warner D'Souza is a Catholic priest of the Archdiocese of Bombay. He has served in the parishes of St Michael's (Mahim), St Paul's (Dadar East), Our Lady of Mount Carmel, (Bandra), a ten year stint as priest-in-charge at St Jude Church (Malad East) and at present is the Parish Priest at St Stephen's Church (Cumballa Hill). He is also the Director of the Archdiocesan Heritage Museum and is the co-ordinator of the Committee for the Promotion and Preservation of the Artistic and Historic Patrimony of the Church.
Thank you Warner. If, after eating your Goan curry, Tony says it’s a manglorean curry, then we can official confirm that his taste buds are all messed up.
Thank you Fr. Tried the fish curry. Came out excellent thanks for the recipe.
Thank you Father …tried the curry it came out very well….
Thanks Fr. The recipe came in time today while I was going to make the masala for the curry. So used your recipe instead of my regular one. The fish curry was awesome and absolutely delicious. Thanks for sharing. Stay blessed 3D