Preparation:
Sprinkle the fish fillets with the turmeric, a little salt, and the lemon juice. Leave for several hours. Grind the seeded red chile peppers, cumin and coriander seeds, and peppercorns to a fine powder, then work with the garlic, ginger and coconut in a food processor to form a smooth paste. Chop the onion and fry in the heated oil until golden brown. Add the spice paste and cook gently for 10 minutes. Pour in 1 quart of boiling water and simmer for 20 minutes. Now put in the fish and it's liquid, together with the tamarind juice and the kokums. Cook gently for 10 minutes. Just at the very end, add the chopped tomatoes and seeded green chile peppers. from Favorite Indian Food by Diane Seed.
Goan Machi All along the Konkan coast, a variety of fish and shellfish are cooked in a hot sweet and sour coconut sauce. 'Kokum' fruit is used with tamarind to produce a sour effect, but the curry can be made successfully with limes or lemons as a replacement. I find the flavor improved if the fish is prepared a day in advan |
