AMBOT-TIK(HOT AND SOUR GOAN FISH CURRY)

INGREDIENTS:

1/2 kg fish(can use any fish )

1 1/2 tbsp oil

1 medium onion,sliced

1 cup water

pulp form tamrind the size of a walnut soaked in 1 cup water

a few dried koum or dried mango slices(optional mom very rarely used to put it)

salt to taste

vinegar to taste

Finely ground with little vinegar:

8 dried red kashmiri chillies

6 peppercorns

6 cloves garlic

1 tsp turmeric poweder

1/2" peice ginger

1/2 tsp cumin seeds

METHOD:

Heat oil in a pan and fry onions till brown .

Add ground masala, watrer and tamrind pulp.simmer on low heat for about 10 minutes.

Bring to a boil add kokum and salt.

Add fish and lower heat.

Simmer till done.

Adjust seasoning and add vinegar if desired.

searve hot( to get the real taste)

MUMMY'S YUMMY GOAN COCONUT FISH CURRY

Ingrediants:

Any desidered fish.best if used prawns or mackrels(bangda)

1 medium sized onion sliced

1 medium sized tomato sliced

2 green chillies slit

Oil

water

salt to taste

coriander leaves to garnish

Ingrediants for the masala:

1 cup scraped coconut.

6 pods of garlic

6 red chillies whole

1 tbsp coriander seeds

1 tsp turmeric

lemon sized tamrind

1 tsp cumin seeds

grind all these together to a very smooth paste with very less water.

Method:

1. In a kadhai heat oil, add the sliced onions and fry well till brown.

2. Add the sliced tomatoes and fry till becomes soft.

3. Add the ground masala and fry till it leaves oil

4. Add enough water and boil

5. Add the fish peices and let it cook

6. Add salt to taste and garnish with coriander leaves.

Serve hot with plane rice

Goan Food, Pork Vindaloo

Ingredients:

1 Kg Pork cubed

1 Kg Onion finely chopped

10 medium sized Green chilies vertically sliced and deseeded

Large Pod of Garlic, peeled

2 inch mango Ginger or 1 inch Ginger finely minced

Vindaloo Spices:

Grind together to a fine paste

20 Kashmir Red Chilies ( they lack the normal pungency associated with other chilies and tend to be less hot)

3 tablespoon Vinegar

1 tablespoon Black pepper corns

2 teaspoon cummin seeds

2 teaspoon coriander seeds

1 inch cinnamon

5 cloves

1 inch Ginger

1 Big size pod of Garlic

1 teaspoon Turmeric powder

1 teaspoon Brown Sugar

1 tablespoon Mustard seed

1 teaspoon fenugreek seeds

Method:

Marinate the cubed pork with the vindaloo paste for a few hours. In a large wok, add some oil or pork lard. When it is hot add the chopped onions and fry till golden brown.Fry garlic, ginger for a few minutes. Add the marinated pork with all the paste. Stir frequently and reduce the heat to a medium level. Add one cup of water and bring to a boil. Reduce the heat and cook over a low fire for an hour.Serve Hot with long rice. Keeps for about 5 days refrigerated.