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GOAN
MACHI CURRY(GOAN FISH CURRY)
A recipe with coconut
and tomatoes from Goa, on the west coast of India.
Pomfret - 500 gms.
(sliced into spices)
Flour - 16 gm.
Turmeric powder -a pinch. Red green chilies-a pinch. Pepper powder - a pinch.
Coconut-milk - 120 gm.
Tamarind - 5 gm.
Green chilies - 4 gm.
Kashmiri chilies - 5 gm.
Coriander seeds - 5 gm.
Cumin seeds - 5 gm.
Ginger/garlic paste - 3gm.
Onions (sliced) - 150 gm.
Tomatoes - 150 gm.
(chopped fine)
Curry leaves - 6 leaves.
Oil - 30 ml.
Salt to taste.
Apply salt on fish and keep aside. Soak grated coconut in 1/2 cup warm water and extract milk. After removing the milk, grind remaining coconut with kashmiri chilies, tamarind, coriander seeds, cumin seeds, ginger/garlic paste into fine paste. Combine flour, salt, turmeric, pepper and red chili powder and dust fish with this mixture. Heat oil in a pan and lightly fry fish and keep aside. Add onion to pan and fry for 5 mins. Add masala and cook for 10 mins. till oil separates from gravy. Add chopped tomatoes, curry leaves, fish, coconut-milk and green chilies and cook for 30 minutes on a low flame. Serve hot with boiled rice.
Time taken -- 45
mins.
Serves -- 4.
