Goan fish curry

Wow.... August is surprisingly turning out to be all about south Indian delicacies!

This fish curry is prepared with an oily fish and has lots of coconut in it. Eating with your hands preferably on a banana leaf is highly encouraged :-)

Hubby ji loves fish, me not at all!! Anytime you see a post about seafood is because I made it for solely for him and had a salad for myself (and spent the rest of the day airing out the fish 'aroma?' from the apartment)

Sigh..... love!

:-)

(prep time 40 min)

(serves 2)

Ingredients

Mackerel 1 lbs - cut into large pieces

Desiccated coconut 1/2 cup (un-sweetened)

Coconut milk 2/3 cup

Ginger 1/2 Tbs (chopped fine)

Garlic 1/2 Tbs (chopped fine)

Onion 1/2 cup (sliced thin)

Tomatoes 1/2 cup (cut into small chunks)

Green chilies 1 Tbs (chopped fine)

Juice of 1 large lime

Coriander powder 2 tsp

Cumin 1 tsp

Turmeric 1 tsp

Tamarind pulp 1/4 cup

Black pepper 1 tsp

Salt

Oil for cooking

Method

Season the fish with coriander powder, cumin, turmeric, tamarind pulp, black pepper, salt and lime juice.

Marinade in the fridge for 15 mins.

Heat some oil in a frying pan and brown the onions until dark brown.

Add the tomatoes and cook for another 5 mins or until the tomatoes are soft.

Mix in garlic, ginger and chilies and cook for 2-3 mins.

Blend grated coconut, coconut milk and the fried onion mix into a smooth gravy.

Add the fish to this sauce and cook on med-high heat for another 8-10 minutes or until the fish is cooked.

Don't over stir this.

Small little chunks of fish will fall off and mix with the sauce.

Sprinkle some fresh chopped cilantro over the curry.

Goes well with boiled cumin rice.