This gem of a recipe was taught to us at the sikandalous cuisine master class held at The Pullman Hotel and taken by Chef Crescentia Scolt Fernandes of Bernardos . This curry is fabulous - it's how I know curry made in local Goan homes , not the shacks !
500 Grams Fish - Slice & sprinkle with salt.
1 Cup Grated Coconut.
8-9 Kashmiri Chillies ( I used 12 , gave the perfect color and kick for my palate ).
1.5 Teaspoons Coriander seeds.
3/4 Teaspoon Jeera.
1/4 Teaspoon haldi.
1 Teaspoon Ginger & Garlic paste ( I used 1 each ).
Make a paste of the above paste ingredients.
1 Onion Sliced.
3-4 Green Chilies , Slit.
3-4 Pieces of Kokum or 1-2 Teaspoons Tamarind Paste.
Mix all ingredients ( not fish ) , add 2 cups hot water and simmer covered for 10 minutes. Once you have the right balance of flavors add the fish and cook another 5-7 minutes.Allow to rest and flavors to develop . Tamarind / Kokum will release some more flavors as it rests .Add salt to taste - Adjust and enjoy this with some nice thick Goan rice
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