I had been searching for a good Goan fish curry recipe and finally found it at one of my favourite blogs. I make this curry either with pomfret or prawns. I like the simplicity of this recipe. I have made this curry with the normal red chillies and with Kashmiri / Bedgi chilies. And just like blog mentions, its the Bedgi chillies that give Goan curries their distinctive color and taste. They are not too pungent but impart color to the dish. Use these if possible.
Ingredients:

Method:
Ingredients:
- 1 medium size silver pomfret (or any other firm, white fish)
- ½ medium size onion, chopped fine
- ¼ Tsp turmeric
- ½ Tsp tamarind paste
- Salt to taste
- 4-5 dry red Kashmiri or Bedgi chilies
- 4 cloves garlic
- 3-4 peppercorns
- ½ Tsp coriander seeds
- 1 cup grated coconut, fresh or frozen
Method:
- Clean and slice pomfret length wise. Pat dry with a kitchen towel. Apply salt and turmeric and keep aside.
- Grind the Bedgi chillies, garlic, peppercons, corriander seeds and grated coconut with a little water into a fine paste.
- Place chopped onion and ground paste in a pan. Add a cup of water. Bring to boil on low heat. Add tamarind paste and season with salt.
- Finally add fish slices, bring to a second boil then simmer for a few minutes. Serve hot with rice.

