Finally, my most favorite curry since my childhood gets its place on the blog. I am not sure why, it has taken such a long time to post this recipe on my blog, probably we are more tempted to finish the curry rather than take pictures or write about it . Anything coconut is dear to me, so is this rich coconut creamy curry with a distinct flavor of tirphal (shown in the picture below) that lends an authentic Konkan/Goan flavor to the dish with mild tangy flavor from the kokum (mangosteen peels). A little tirphal spice should be used in the curry, either ground or coarsely crushed to add the flavor. For this curry, I've used Tilapia fish fillets. However King Fish (Surmai) or Mackeral (bangda) are better options too.Unlike most other Indian curries, the goan fish curry doesn't need tempering. All you’ve got to do is, grind the ingredients (except fish, kokum) into a fine paste, transfer it to a vessel, bring it to boil and add the fish pieces and let it cook. Served with plain rice, the curry gets better in taste the next day, try it !!
3 fish filets or 6 –7 pieces
6 –7 kokum (mangosteen peels)
salt to taste
Grind to fine paste
1 cup coconut, freshly grated
1/3 cup onions, chopped
4 –5 big garlic cloves
1/2 in ginger
6 –8 byadgi/kashmiri red chilies
1/2 tsp turmeric
6 – 7 peppercorns
1 tsp cumin seeds (jeera)
1 tbsp coriander seeds (dhania)
2 nos tirphal/tephal
1. Clean the fish.. Apply some salt, turmeric and chili powder and keep aside.
2. Combine all the ingredients (except kokum & fish) and grind to a fine paste.
3. Transfer this paste into a deep vessel. Add salt, kokum, water and bring to boil.
4. Once the masala is boiling, add the fish pieces and let it cook for couple of minutes more.
5. Once done, remove from heat. Serve with plain rice and kokum kadi (a drink made of kokum) on the side.
Preparation Time: 20 minutes
Serves: 2 - 4