GOAN MACHI CURRY(GOAN FISH CURRY)
A recipe with coconut and tomatoes from Goa, on the west coast of India.

INGREDIENT : Pomfret - 500 gms. (sliced into spices) Flour - 16 gm. Turmeric powder -a pinch. Red green chilies-a pinch. Pepper powder - a pinch. Coconut-milk - 120 gm. Tamarind - 5 gm. Green chilies - 4 gm. Kashmiri chilies - 5 gm. Coriander seeds - 5 gm. Cumin seeds - 5 gm. Ginger/garlic paste - 3gm. Onions (sliced) - 150 gm. Tomatoes - 150 gm. (chopped fine) Curry leaves - 6 leaves. Oil - 30 ml. Salt to taste.

METHOD : Apply salt on fish and keep aside. Soak grated coconut in 1/2 cup warm water and extract milk. After removing the milk, grind remaining coconut with kashmiri chilies, tamarind, coriander seeds, cumin seeds, ginger/garlic paste into fine paste. Combine flour, salt, turmeric, pepper and red chili powder and dust fish with this mixture. Heat oil in a pan and lightly fry fish and keep aside. Add onion to pan and fry for 5 mins. Add masala and cook for 10 mins. till oil separates from gravy. Add chopped tomatoes, curry leaves, fish, coconut-milk and green chilies and cook for 30 minutes on a low flame. Serve hot with boiled rice. Time taken -- 45 mins. Serves -- 4.