Konkan meen Coast(Konkan)

It is well known for fish dishes and famous beaches. Most of the dishes from this region include coconut and made in Indo-European (Portuguese) style. This is one such Goan influenced fish curry. Fish curries are made everyday , but a special fish curry is for special celebrations and festivals. Weddings always serve the fish curry too. Offerings are made to the goddess at sea ---for that is the livelihood for the fisher folk.Kokum, a dry fruit with same sourcing qualities of tamarind is mainly used in most fish curry .

Ingredients
2 no	Fish fillets (cut into pieces)
2 nos	Onion (chopped)
3 nos	Tomatoes
3 nos	Green chili (slit open)
1 MarbleSz	Tamarind
¼ tsp	Turmeric powder
½ cup	Coconut milk
½ tsp	Salt (or to taste)
2 tbsp	Oil
10 nos	Curry leaves
¼ tsp	Mustard
5 nos	Dry red chili
2 tbsp	Coriander seeds
1 tsp	Cumin seeds
1 tbsp	Coconut grated

Method:

1)  Clean the fish and cut into pieces. soak tamarind in little water and squeeze out the pulp.

2)  Take a pan and dry roast these ingredients from Table -2 (Dry red chilies, Coriander seeds and cumin seeds) until it release nice aroma (2 minutes over medium flame).

3)  Remove and in the same pan dry roast the grated coconut until slightly golden.

4)  Now grind all the roasted ingredients tofine powder and keep aside. If you have difficulty with grinding this small quantity, add little water and make it as a thick paste and keep aside.

5)  Now heat oil in a sauce pan, splutter mustard and curry leaves.  

6)  Add the chopped onions, green chili and fry till they are evenly browned. Add the ground masala powder with turmeric and fry for few minutes.

7)  Add the chopped tomatoes, tamarind pulp, 1/4 cup water and salt.

8)  When this actually starts to boil, add the fish and cook for 5 minutes over low flame or until the fish is cooked through. When done, add the coconut milk and simmer for few minutes. Switch off and serve hot with rice.

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