Sunday, May 5, 2013

Chinchoni Fish Curry

The Chinchoni Fish Curry comes from the Catholic community of coastal Konkan India. Their culinary influences are a mix of Portuguese and Maharashtrian styles. This recipe was contributed by chef Michael Swamy in Good Food India.

Ing: 16 fish slices, 1/2 inch thick (pomfret, surmai or kingfish)
       4 tbsp oil
       1 litre water
       2 tsp salt
       4 tsp tamarind paste
MASALA: 12- 16 dried Kashmiri red chillies
                  200 gm coconut, grated
                  16-20 garlic cloves, chopped
                  2 tsp cumin seeds
                  1 tsp turmeric pd
Method: Soak the chillies in hot water for an hour. Drain and grind with the remaining masala ingredients to form a smooth paste. You may add 3-5 tbsp of water to aid the process. Heat oil, and fry the masala paste over low heat for about 5 minutes. You may sprinkle a few drops of water if the paste starts to burn. Add the fish and the rest of the ingredients, and bring to a boil. Lower the heat and simmer for 5 minutes. Dish up steaming hot with some plain rice.

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