Goan Fish Curry

From: Chef #1199061

On Mar 11, 2009

Excellent Recipe, First time it didn't turn out right and I learned what to change. I had dry grated coconut and found it did not grind or flavour well so I added a small (1/2 size ones) can of coconut milk, this worked well and the masala turned out a nice paste, not to dry and not to wet. I used coriander and cumin powder as I did not have the whole seeds. Chillies you have to judge, sometimes the small chillies can be hot sometimes they are mild, besides the heat value they add a nice flavour so if they are hot ones remove the seeds so you can add more for the flavour while still controlling the heat.

From: AmeenaO

On Oct 26, 2007

This was delicious! The combination of tamarind juice and coconut goes really well together. I halved the recipe and cut down the red chillies to just six, but it was still really chilli. Next time i'll put in just 3. Also, don't try this with coconut milk powder. Its really hard to grind the masala. Still turned out great though. Wow!

From: Chef #495395

On Jun 26, 2007

Best recipe I have found for this dish, but man is it hot. I am going to cut it back to 7 chillies. Great recipe, thanks.

From: koeksister

On Jan 3, 2006

A fantastic curry! I used basa fillets, my favourite fish. Just make sure to grind the coriander really fine before adding it to the blender, otherwise the crunchy bits will spoil the whole dish! Thanks for this winner curry.