Goan Mackerel Curry Bangda Masala Tangy Everyday Coastal

Method

1. 1

   Extract thick juice from soaked tamarind. Add to the coconut paste.

2. 2

   Blend grated coconut, both types of red chillies, coriander seeds, cumin, turmeric and garlic with 1/2 cup water into a very smooth thick paste.

3. 3

   Heat 2 tbsp oil in a pot. Add finely sliced onion.

4. 4

   Cook on medium for 6 minutes until softened but not deeply coloured — Goan fish curries use barely cooked onion for a fresher flavour.

5. 5

   Add the coconut-tamarind paste. Add 1/2 cup water. Bring to a boil stirring.

6. 6

   Add fish pieces. Do not stir — gently shake the pot to settle the fish into the curry.

7. 7

   Simmer on medium heat for 8 to 10 minutes until fish is cooked through.

8. 8

   Season with salt. Garnish with coriander. Serve with steamed red Goan rice.