Fishermen with very small boats do not venture deep into the sea. When these ramponkars (Goan for fishermen with small boats) come to sell their catch at the market, they sometimes have these small assorted fish. The fish is fresh and can be used to make a very tasty Fresh catch curry.
Serves: 4 to 6 Persons
Prep. Time: 30 Mins.
Cooking Time: 10 to 12 Mins.
[ Standard Measure – 1 cup = 200 ml.]
- Assorted Small Fish – 10 to 12 pieces
- Onion (finely chopped) – 1 medium
- Green Chillies Slit – 2 to 3
- For the Spiced Coconut Milk:
- Coconut (grated) – 1 ½ cups
- Tamarind – 1 small marble sized ball
- Jeera [Cumin] Seeds – ½ tsp.
- Corriander Seeds – 2 tsp.
- Garlic – 2 cloves
- Kashmiri Chillies (deseeded) – 6
- Turmeric – 1 tsp.
- Oil – 1 tbsp.
- Sugar – ½ to 1 tsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Clean and wash the fish. Apply 1 tsp. salt and keep aside.
Step 2: Grind all the ingredients for the spiced coconut milk to a fine paste with 2 ½ cups water. Extract the spiced coconut milk form the ground masala paste using a fine mesh sieve.
Step 3: Heat 1 tbsp. oil in a vessel and fry the onion till soft. Add the spiced coconut milk, sugar and ½ tsp. salt and bring it to a boil on medium heat.
Step 4: Once the curry starts boiling, add the fish. Half cover the vessel and let it cook on medium heat for 3 to 4 minutes. Next, pick up the pan with your kitchen cloth and give it a swirl so that the curry runs over the fish. Do not use a ladle to stir the fish.
Step 5: Place the vessel on the heat and check for salt, add if required. Cover and cook on medium heat for 30 seconds. Switch off the heat and garnish with the green chillies. Keep covered for 15 minutes before serving.
- An electric stone grinder gives a creamier curry.
- If using a mixer, grind it short batches so that the mixer jar does not heat up.