Best Comfort Food to Pack on the Go: Goan Fish Curry

Goan Fish Curry – Our Indian Cuisine recipe wagon presents a school meal you can take to work or to school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Goan Fish Curry

INDIAN CUISINE RECIPE WAGON: Goan Fish Curry (Ambotik )

½ tsp. salt

1 pound skinless lemon sole or hoki fillets come cut into 2 ½ inch pieces

¼ cup crumbled creamed coconut

1 teaspoon camera tamarind pulp

2 inch piece ginger root, peeled and chopped

¼ teaspoon freshly ground black pepper

5 garlic cloves

¼ teaspoon ground cinnamon

1 teaspoon sugar

¼ teaspoon chili powder

1 dried red chili, roughly chopped

¼ teaspoon Tumeric

3 tablespoons peanut oil

¼ teaspoon ground cumin

1 onion, finely chopped

¼ teaspoon ground coriander

1 tomato, chopped

Sprinkle

the salt over the fish and set aside. Put the Tamarind pulp finish small heat proof bowl, Pour enough boiling water to cover over, and let stand 10 minutes. Use a wooden spoon to press the pulp and release the seeds and fibers, then filter through a colander into a bowl, pressing with the rear of the spoon to extract as much juice as you can. Discard the pulp.

Transfer

the Tamarind juice to a blender. Add the creamed coconut, ginger, garlic, sugar, dried chili, chili powder, turmeric, cumin, coriander, Black pepper, cinnamon, 1 tablespoon of the oil, and 1 tablespoon water and blend until the mixture forms of thick course paste.

Heat

the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the onion and fries, stirring constantly, 6 to 8 minutes until golden brown. Add the tomato and continue frying, stirring 2 to 3 minutes until it is soft. Bring one and ¼ fourth cups water to a boil water the tomato was cooking

Add

the Tamarind paste and boiling water to the pan and return to a boil. Reduce the heat and simmer, uncovered, two minutes. Simmer 5 to 6 minutes or longer until the fish is cooked through in the flesh flakes easily

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Happy Eating !

INDIAN CUISINE LUNCH CHEF