32 mins

    This is a very plain but tangy curry. It is eaten generally during the rainy season in Goa when there is not much fresh fish available. If there is any leftover, the next day, it is heated till all the water evaporates and there is a thick chutney left behind that tastes really good with hot chappatis.

    New Jersey, United States
    1 person made this

    Serves: 6 

    • 1/2 Coconut grated
    • 4 Red Kashmiri Chillies
    • 6 cloves Garlic
    • 1 tablespoon Cumin Seeds
    • 1/2 teaspoon Tumeric powder
    • 1/4 cup Tamarind Juice
    • 1 Large Onion sliced
    • Salt To Taste
    • 2 cups Water

    Prep:12min  ›  Cook:20min  ›  Ready in:32min 

    1. Grind together the coconut, chillies, garlic, cumin, tumeric into a paste.
    2. Put the paste along with the water into a pot and bring to a boil. Add the onions and simmer till the curry is thick then add the salt and tamarind juice and remove from the flame.

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