More Goa Fish Curry

You can never have too many fish curry recipes, here is another fish curry recipe..this one is adapted from a book my son and daughter-in-law brought back from Goa - The Essential Goa Cookbook. I must get someone to get me one from Goa. Anyone?

You will need to pull our your mixer for this one, you need one that will grind Indian spices - I have a little "magic bullet" one that is dead cheap and does the trick...$40 from Big W at last check..

I used Spanish mackerel for this recipe, its similar to what we call "Seer" or "Soormai". Or maybe its the same..

3/4 kilo of Spanish mackerel steaks, dry thoroughly and rubbed with salt and turmeric. (1/4 kg of this is to be crisp fried.)
Slice one red onion, and puree one red onion
Grind into a smooth paste with a little water -8 dry Kashmiri chillies, 4 cloves of garlic, 8 peppercorns, 1 tsp coriander seeds. ( This is the "masala")
Mix 1/4 cup of coconut milk with 1 tsp of turmeric powder.
Mix 1/4 cup of coconut milk with half a cup of plain water and keep it handy. Add some salt to it.
Slit a couple of green chillies and shake out the seeds.
Count out 3-4 pieces of cocum,(or prepare some tamarind pulp, by soaking a lime-sized ball of tamarind in a cup of water, and squeezing out the pulp when it softens..about 10 minutes, throw away any fibers, seeds or skins of tamarind. You want about a cup of tamarind mixture.)

Put the onions, ground masalas, cocum (but not tamarind), coconut milk-turmeric and two cups of water into a large flat pan. On a medium heat, simmer it for 30 minutes, add the coconut milk and water mixture to keep the level constant throughout the simmering periiod, scraping down the sides to prevent the masala from sticking to the sides. ( If you are using tamarind water, keep adding it as well little by little throughout the simmering period). You dont really need to hover over the curry much!

At this time, in a separate pan, shallow fry the 1/4 kg of fish that you kept aside. It should be nice and brown, and crispy around the edges. Keep aside.

Add 1/2 kg of the fish carefully in a layer, or layers. You are not going to turn the fish, so ensure all the pieces have some room around them. The curry should more or less cover them.  Turn up the heat and bring to the boil, then turn down the heat, and simmer for 5 - 10 minutes. Shake the pan occasionally to move the fish about a little, and keep the curry bubbling along nicely. Add the sliced green chillies, and perhaps a couple more spoons of coconut milk.

Add salt to taste if necessary, and remove from fire. Take it straight to the table. Don't attempt to transfer the curry to a serving dish!
(You can cool the fish curry and reheat it the next day, it will taste even better)

Eat with hot boiled rice, and the fried pieces of fish.