KONKANI FISH CURRY

A main dish.


KONKANI FISH CURRY

Ingredients:
Two pounds firm fish, big chunks.
Half cup each: Oil, chopped onions, chopped tomatoes.
One and a half cup coconut milk (more or less one can).
Half dozen green peppers, slit and seeded.

Masala:
Three tablespoons chilipaste.
One tablespoon ground coriander.
One teaspoon each: ground cumin, turmeric, sweet chili powder.
Minced ginger, minced garlic.
Half cup of tamarind water.

Put the chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, and some water. Cook for five minutes. Bring to a boil, and remove from heat.

Rice. Bread.


From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT