On Mother's Day, sharing one of my mother's much loved curry. I reconnected with our neighbour from Chinchinim, Goa, on Facebook, who shared this recipe with me. She said it is very easy and tasty, which they refer to as "Palmira's curry".
The fish is first lightly shallow-fried, while the spice paste is ground in vinegar. Chopped onion is sautéed in oil with the ground paste then fried well. The consistency of the gravy is adjusted with the addition of plain water and tamarind water. Once the gravy comes to a boil, the fried fish is stirred in with a pinch of sugar to balance the heat and tartness. A delicious curry that goes well with rice and a vegetable side dish.
The fish is first lightly shallow-fried, while the spice paste is ground in vinegar. Chopped onion is sautéed in oil with the ground paste then fried well. The consistency of the gravy is adjusted with the addition of plain water and tamarind water. Once the gravy comes to a boil, the fried fish is stirred in with a pinch of sugar to balance the heat and tartness. A delicious curry that goes well with rice and a vegetable side dish.
My Mother's Hot & Sour Curry
(Serves 6)
Ingredients:
1/2 kg kingfish or any firm-fleshed fish (cut into pieces)
1 onion (chopped)
1 cup tamarind water
1 cup water
1/2 bouillon cube
a pinch of sugar
3 tablespoons oil
salt
Grind to a fine paste (with 3/4 cup vinegar)
10 red dried Kashmiri chillies
10 whole black peppercorns
4 large cloves of garlic
1 teaspoon cumin seeds
1/2" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash the pieces of fish and season with salt.
Heat 1 tablespoon oil in a skillet and lightly fry the fish. Drain on absorbent paper towels.
In a pan, heat 2 tablespoons of oil and saute onion till translucent. Stir in the spice paste and cook until oil starts to separate. Add tamarind water and plain water. Bring to boil and then include the fried fish, bouillon cube, sugar and salt. Cook for a couple of minutes and serve hot with rice.
(Serves 6)
Ingredients:
1/2 kg kingfish or any firm-fleshed fish (cut into pieces)
1 onion (chopped)
1 cup tamarind water
1 cup water
1/2 bouillon cube
a pinch of sugar
3 tablespoons oil
salt
Grind to a fine paste (with 3/4 cup vinegar)
10 red dried Kashmiri chillies
10 whole black peppercorns
4 large cloves of garlic
1 teaspoon cumin seeds
1/2" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash the pieces of fish and season with salt.
Heat 1 tablespoon oil in a skillet and lightly fry the fish. Drain on absorbent paper towels.
In a pan, heat 2 tablespoons of oil and saute onion till translucent. Stir in the spice paste and cook until oil starts to separate. Add tamarind water and plain water. Bring to boil and then include the fried fish, bouillon cube, sugar and salt. Cook for a couple of minutes and serve hot with rice.
