Goan Curry Recipe

I am, what I call, a creative cook! I rarely follow recipes, I prefer to cook by instinct instead. And the results of my creations are, mostly, top class(being truthful, not boastful!). With airwaterlight, I made my foray into the world of blogging. And barely a few days on, I find myself wanting to share with you my cooking: recipes, tips, and more. Some learnt, others taught, and some my own discoveries.

Chirmooli is the Konkani term for a grain of puffed rice. Konkani is the mother tongue of the people of Goa. Where Rice-Curry-Fish is the staple! 
And true to her root, chirmooli begins with her recipe for making mouthwatering Goan Curry.

How to make Goan Curry(with prawns or fish):

Ingredients:

½ coconut grated

3tbsp coriander seeds

1tbsp red chilly powder(or a little less if you  want a blander curry)

1tsp jeera(cumin)

1tsp haldi(turmeric) powder

½ diameter size ball of tamarind (deseeded)

salt as per taste

water for grinding

Method for  preparation:

Grind all the above ingredients in an electric mixer-grinder. Adding water, a little at a time. You may choose to put in a little more or less of water depending on the kind of consistency you like for your curry. I find 2 tea-cups  are perfect. Extract juice from the ground mixture using a strainer.

Next,heat a little oil in a vessel and add to it 2 flakes of sliced garlic, one small chopped onion, two whole green chillies(slit  the chillies, for a hotter curry!) and a cup full of cleaned fresh medium prawns or pieces of cleaned fish. Add a little salt to the raw prawns/fish before cooking.
 Cook for a while and then pour the strained curry juice into the vessel.Bring to boil, then turn down the flame and let the curry simmer for a while(approximately 10 minutes).

Traditionally, a few chopped lady’s finger is also added into the curry with the prawns. While if fish is added instead of prawns, then a few pieces of dried kokum would give the curry a more authentic flavour.

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