A simple but quick curry usually eaten during the monsoon whenthere is a dearth of fresh fish. Can also be used as a base for fish curries ora combination of vegetables, I like to add Bimli. I personally prefer it duringlent when I’m vegetarian.
Ingredients to Grind:
1 cup fresh grated coconut
2 red chillies
½ tsp turmeric
2 to 3 pods of garlic
½ tsp of black pepper
½ tsp of cumin seeds
1 tsp of coriander seeds
1 lemon size ball of tamarind
Method:
Grind the above ingredients into a fine paste.
In a clay pot (for authentic flavour) add 1 tsp of coconut oil.Add half a sliced onion. Sauté till its translucent.
Add the ground paste and sauté well on medium heat, add 1 cupwater (adjust as per desired consistency). Add salt to taste.
2 medium size slit green chilli to be added. Continue to cook for2 to 3 minutes. Bring to boil and the simmer for 5 to 8 mins.
Served with Goan Ukade (Red) Rice.