Taste of Goan's Peolpe xitt-khodi.Goan's can quite anything but not xitt-khodi
Use Fish (pomfret or mackerel) 1-2
Use Coconut 1
Use Cumin seeds ½ tsp
Use Garlic 4 flakes
Use Tamarind 10g
Use Green chillies
Use Large onion 1
Use Ginger 1" piece
Use Kashmiri chillies 6
Use Turmeric 1 tsp
Use Salt to taste
Clean and wash the pomfret well, cut into pieces, sprinkle salt and keep aside.
Slice the onion. Soak tamarind in a little water to extract the pulp.
Grate coconut and leave aside a quarter of it. Extract coconut milk with the remaining ¾. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk.
Grind together the dry chillies, cumin seeds, garlic, ginger, green chillies, tamarind pulp and the ¼ coconut left aside earlier.
Heat oil in a pan, add the onion, and fry till they are soft and slightly golden brown. Add the ground masala, fry for a while.
When you get the aroma of the masala, add sufficient water (the water should be enough to cover the fish). Bring to the boil.
Reduce flame, simmer for 10 minutes. Add the fish and cook for another 10 minutes uncovered. Do not allow the curry to boil.
Serve with boiled rice.