450 gms fish (I used boneless white fish fillet; you can also use either pomfret or prawns or any other similar sea fish)
1 medium onion finely sliced
4 cloves garlic chopped
1 tsp cumin seeds
1 tbsp coriander seeds
7-8 kashmiri whole red chillies
1 cup or 200 ml coconut cream (I diluted this with 1/2 cup water; you can directly use 1 1/2 cup coconut milk)
2 tsp tamarind paste (you may need a little more later at the final stage while adjusting the seasoning)
1 tbsp lemon juice
Salt for marinating the fish as well as for gravy
1/4 tsp turmeric powder
2 tsp oil
Wash and clean the fish and marinate with salt and lemon juice and keep aside.
Dry roast the cumin seeds, coriander seeds, and whole red chillies and grind to a fine paste along with the garlic and little water. Now heat oil in a pan and fry the onions till soft and translucent. Add the spice paste and stir well. Add the turmeric powder and mix. Keep stirring continuously until the base mixture is well fried and blended. Take care not to burn it though. Now add the tamarind paste and stir followed by the coconut cream and water mixture or coconut milk. Give a good stir and bring to a boil. Now simmer the flame and add the marinated fish. Do not add the marinade as it might make the gravy too sour. Cover and cook for 10 minutes until the fish is cooked. Add salt as per taste and slit green chillies. You can adjust the tanginess of the curry now by adding more tamarind. It is important not to add the entire paste at one go as the consistency of the tamarind paste can be different and so also the tang. You can also adjust the thickness of the gravy now by adding or reducing the water. This is a very forgiving recipe and you can make adjustments at any point in time. Serve hot with steamed rice and enjoy this Goan delicacy!!