INDIAN FISH CURRY RECIPE – Goan (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
Cuisine Writer
