Goan Fish Jeerem Meerem Curry
Goan Fish Jeerem Meerem Curry is one of my favorite fish curries! This is a really easy fish curry, that doesn't use coconut, and yet is uber delicious nonetheless!
Servings 4 people
Ingredients
- 2-3 medium-sized pomfrets or 2 large pomfrets or any other firm white fish
- 2-3 green chillies, slit lengthwise
- 18-20 peppercorns
- 1 teaspoon cumin seeds
- 5 green cardamom
- 1 inch cinnamon
- 10 small/5 large garlic cloves
- 3/4 teaspoon turmeric powder
- lemon sized ball of tamarind soaked in 1/2 cup hot water
- 1/2 cup diced onions
- 1 tomato, finely chopped
- 1 tablespoon vinegar
- 1/2 teaspoon sugar
- Salt, to taste
Instructions
- Marinate the fish with a little salt, and set aside while you start prepping for the curry.
- Make a slightly coarse paste of peppercorns, cumin seeds, cardamom, cinnamon, garlic and turmeric powder using 1-2 tablespoons of water. Set aside.
- Heat oil in a heavy bottomed pot, add finely chopped onions, saute until translucent.
- Next, add chopped tomatoes and cook until the tomatoes are a little mushy.
- Add in the ground masala prepare in step 2, along with slit green chillies, saute the masala well until it loses moisture.
- Extract and strain the tamarind juice and add it to the above masala, mix well.
- Add the vinegar, sugar and another 1/2 cup of water, mix well and bring to a boil.
- Add the fish pieces, and cook for another 3-5 minutes or until the fish is cooked through. Check for seasonings, adjust with more salt, sugar or vinegar. Serve with steamed rice.
Notes
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml