Fish curry – a recipe from our family cook book

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

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.

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4 thoughts on “Fish curry – a recipe from our family cook book”

  • 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.

  • Dr. Divina Prabu · Edit

    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


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