This is pure Goan soul food! Perfect eaten with nutty-flavoured, thick, red, Goa rice, accompanied by crisp fried small fish or prawns. Almost any fish tastes good in this curry, which amazingly tastes better the next day. As alternatives to tamarind, slivers of fresh or dried raw mango, dried kokum, or 'bimblee', fresh or dried may be added. If the fish used is an oily sea fish mackerel, sardines or surmai, then small lemon flavoured berries called tefla are added.
1/2 kg fish, sliced Salt to taste 1 onion, sliced
Pulp from tamarind the size of a walnut soaked in 1 cup water
2-3 green chillies, slit (optional)
Finely ground with a little water
8 dried red Kashmiri chillies
10 cloves garlic
1 tsp coriander seeds
1/2 coconut, grated
1 tsp turmeric powder
Wash fish, salt lightly and set aside.
Place ground spices in a pan with 2 cups water and sliced onion. Bring to boil, reduce heat and simmer. Cook for about 30 minutes, keeping liquid level constant by adding tamarind pulp. If other souring agents are used instead of tamarind, then add to pan with spices and adjust liquid with plain water.
Add fish, bring to boil, reduce heat and simmer. Add slit green chillies for added pungency. Cook for 5 minutes. Adjust seasoning and remove from heat.
Serve with boiled rice and crisp fried small fish or prawns.