15-20 Anchovy /Velli fish
1/2 cup grated coconut(coconut of small size)
1 marble sized ball of tamarind
1 teaspoon turmeric powder
2-3 dry red chillies / byadgi chillies / shepda in Konkani
1/2 teaspoon coriander seeds
1/2 chopped onion
1 teaspoon oil
For marinating the fish:
1 tablespoon turmeric powder
1/2 tablespoon chili powder
1 teaspoon salt
Clean the fish and cut the heads off. You can easy cut them with a pair of scissors. Remove the scales of the fish and wash them.
Apply the turmeric powder, chilly powder and salt. Leave this for minimum 30 Min’s.
If you want to marinate for longer time, then keep the marinated fish in refrigerator.
For the gravy:
Grind, grated coconut, turmeric powder,tamarind,peppercorns,coriander and red chillies.
In an aluminium bowl, pour in the gravy and stir. Add water 1/2 cup.
Put the fish and cook on a medium flame for 2 Min’s.
Let it get cooked for 10 Min’s.
Switch of the gas.
Now in a tadka pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets burnt. After this gets burnt, give a tadka of burnt onion to the gravy and close the lid.
Add salt to taste. Remember that the fish was marinated with salt. So add only 1/2 tsp salt first. Taste and add more if needed.
Note: The gravy should neither be too thick nor too thin.
Done! Serve it with rice and fried fish and enjoy the rich and authentic Fish Curry Rice from Goa 🙂