350g mackerel chunks
80g fresh or frozen grated coconut
6 red chillies
1/4 tsp turmeric
1 tsp tamarind, soaked in a little water
1/4 tsp peppercorns
1/2 tsp coriander seeds
2 cloves garlic
4 pieces dried kokum
1 green chilli, slit
1 small onion, pureed
Marinate fish pieces in a sprinkle of salt.
Puree together coconut, chillies, turmeric,
tamarind, pepper, coriander and garlic with 1/2 cup water.
Heat 2 tbls coconut oil and fry green chilli and onion
until aromatic. Add coconut paste, 1/2 cup water and kokum.
Bring to simmer then add fish and simmer, covered,
5 to 10 minutes – avoid stirring.
Inspired by dish at Udipi Hotel, Panjim – Goa