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500 gm fish head
50 gm oil
100 gm tomatoes
05 gm curry leaves
10 gm turmeric
15 gm chilli powder
100 ml coconut milk
salt to taste
100 gm onions
50 gm coconut
20 gm coriander seeds
10 gm cumin seeds
20 gm peppercorns
30 gm green chillies
40 gm garlic
20 gm ginger
200 ml vinegar
Clean the fish head and cut into pieces of required size. Grind the ingredients for the paste with the vinegar.
Chop the tomatoes. Heat oil and add paste, sauté on a slow fire for 15 minutes.
Add the rest of the ingredients except the coconut milk and cook for 5 minutes.
Add the fish head and 100 ml of water. Bring to a boil. After the fish heads are cooked mix in the coconut milk and boil for 5 minutes.
Serve hot with rice.
We recommend you to look at our other Seafood Recipes
Most goans would agree that their favourite dish is fish curry and rice, where there is a good mix of ingredients in every mouthful.
Seafood forms an important part of the goan diet as it is high in protein. Goa has a beautiful coastline which yields plentiful supplies
of fish all year round. The goans skills in preparing and serving fish are legendary and this is amplified by the variety of fish available;
kingfisher pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster squid and mussels, the list is endless. Goans are extremely
adept at preparing fish in a wide variety of fish. Very fresh fish is sliced thinly and served raw; this is desirable and adds a bit of zest to any goan recipe.
Fish can also be marinated, normally in a rashard but this is no means the only way it is prepared. Fish is also poached, battered, fried, grilled and cooked on
skewers. For the sake of our little taste buds many beach shacks and restaurants present seafood lightly spiced, or without spices at all. Fish should be served
as fresh as possible and it is usual for diners to choose their fish from tanks in restaurants.