Goan Fish Curry making Coconut milk at home coconut curry

Ingredients

• 2 cup Fresh Coconut, scraped, coconut
• 12 Dry Kashmiri red chillies, without seeds, Dry Kashmiri red chillies
• 12-15 Black peppercorns
• 1 tsp Turmeric powder
• Salt to taste
• 1 small ball of seedless tamarind
• 1 ½ tbsp Coriander seeds
• 1 tsp Cumin seeds
• ½ cup Fresh Coconut water
• ¼ cup Chilled water
• 1 large Onion, slice
• 1 inch Ginger, peeled, slice, Ginger
• 6 no Garlic cloves
• 1 ¼ cup fresh Coconut, scraped, coconut
• ¼ cup Coconut water
• 1 cup Chilled water
• Used Coconut scraped (from the 1 st extract)
• 1 cup Chilled water
• 4 Mackerel, (medium size), cleaned, slit, Bangra fish
• Salt to taste
• ½ tsp Turmeric powder
• 2-3 cup Water
• 2 cup Prepared Paste
• ½ cup Coconut milk, (second extract/thin milk) coconut milk
• 2-3 kokum, kokum
• 2-3 Sichuan pepper, Triphala
• Marinated Fish
• 1 cup Coconut milk, (first extract/thick milk) Coconut milk
• Salt to taste
• 2-3 Kokum, Kokum
• Coriander sprig, coriander leaves
• Note: if coconut water is not available then add 1 ¼ cup chilled water.

Steps

1. In a bowl, add scraped fresh coconut, dry kashmiri red chillies, black peppercorns.
2. Add turmeric powder, salt to taste, a small ball of tamarind, coriander seeds.
3. Add cumin seeds, coconut water and transfer it into a grinder jar.
4. Add onion, ginger, garlic and grind it into a smooth paste.
5. Keep it aside for further use.
6. In a bowl, add freshly scraped coconut, coconut water and transfer it into a grinder jar.
7. Add chilled water and blend on high till the coconut is ground well. (While taking 1st extract; if coconut water is not available then add 1 ¼ cup chilled water).
8. Strain in a muslin cloth or a fine sieve and collect the 1st extract in a bowl.
9. This is the thick coconut milk or the 1st Keep aside for further use.
10. Then collect and put back the coconut residue from the 1st extract into the blender.
11. Add chilled water and blend again.
12. Strain in a muslin cloth and collect 2nd extract in another bowl.
13. This is the thin coconut milk or the 2nd Keep aside for further use.
14. On a plate, keep the cleaned Mackerel give it a slit, sprinkle salt to taste, and turmeric powder.
15. Mix well to coat the fish. Keep it aside for 10-15 minutes.
16. Heat a kadai or a pot, add water, prepared paste and mix it well.
17. Cook on medium flame. Once it comes to a boil, add 2nd extract coconut milk and mix gently.
18. Add kokum, Sichuan pepper and stir well. Cook for 5-10 minutes on low flame.
19. Add the marinated fish and 1st extract coconut milk and stir well. Allow the fish to soak in all the masala.
20. Add salt to taste, kokum and stir it well.
21. Cook the fish till it’s done well on low flame. Once done, transfer it to a serving platter.
22. Garnish with coriander sprig and serve hot with steamed red rice.