Goan Fish Curry

This Goan fish curry is a lovely mix of sweetness of coconut and the sourness of tamarind. Here I never marinate the fish before to retain the original fish flavor in my dish. The rich thick gravy with the soft and juicy fish is an awesome combination with rice. 

Ingredients :

1. Fish fillet- 4
2. Salt to taste
3. Onion (chopped)- 1 cup
4. Tomato (chopped)- 1/2 cup
5. Coriander seed- 1/2 tsp
6. Clove- 2
7. Cinnamon-1
8. Bay leaf- 1
9. Red chilly powder- 1 tsp
10. Turmeric powder- 1/2 tsp
11. Coriander powder- 1 tsp
12. Cumin powder- 1 tsp
13. Oil
14. Tamarind paste- 1 large tbs
15. Garlic clove- 2
16. Ginger-garlic paste- 1 tsp
17. Scraped sweet coconut- 3/4 cup


Procedure:

Heat 2 large tbs oil in a pan and add finely chopped onion, ground coriander seed, cloves,cinnamon and bay leaf. Fry the onion over medium flame until the onion turns light brown. Add the chopped tomato and garlic. Fry for 3 to 4 minutes until the tomato is mashed. Turn off the heat and keep the mixture aside to cool down. Make a smooth paste of the mixture removing the bay leaf, clove and cinnamon. Heat 1 tbs oil in the pan and add the removed cinnamon,clove,bay leaf, ginger-garlic paste and the onion paste. Keep frying them and add cumin powder,chilly powder, turmeric, coriander powder and fry the paste until a nice aroma of fried masala comes out. Add the sweetened scraped coconut and some water. Adjust the salt level and keep cooking. Add the tamarind paste and mix well. When the gravy thickens a little, add the fish fillets and cover the pan. Cook over low flame until the fish is done. It takes hardly 4 to 5 minutes. Keep the fish soft and juicy, don't over do it. Your sweet and sour Goan fish curry is ready.