Goan Fish Curry गोवा मच्छी करी making Coconut milk at home coconut curry

For Paste

• In a bowl, add scraped fresh coconut, dry kashmiri red chillies, black peppercorns.
• Add turmeric powder, salt to taste, a small ball of tamarind, coriander seeds.
• Add cumin seeds, coconut water and transfer it into a grinder jar.
• Add onion, ginger, garlic and grind it into a smooth paste.
• Keep it aside for further use.

For Coconut Milk

First Milking/ 1st Extract/ Thick Milk

• In a bowl, add freshly scraped coconut, coconut water and transfer it into a grinder jar.
• Add chilled water and blend on high till the coconut is ground well. (While taking 1^st extract; if coconut water is not available then add 1 ¼ cup chilled water).
• Strain in a muslin cloth or a fine sieve and collect the 1^st extract in a bowl.
• This is the thick coconut milk or the 1^st Keep aside for further use.

Second Milking/ 2nd Extract/ Thin Milk

• Then collect and put back the coconut residue from the 1^st extract into the blender.
• Add chilled water and blend again.
• Strain in a muslin cloth and collect 2^nd extract in another bowl.
• This is the thin coconut milk or the 2^nd Keep aside for further use.

For Fish Marination

• On a plate, keep the cleaned Mackerel give it a slit, sprinkle salt to taste, and turmeric powder.
• Mix well to coat the fish. Keep it aside for 10-15 minutes.

For Curry

• Heat a kadai or a pot, add water, prepared paste and mix it well.
• Cook on medium flame. Once it comes to a boil, add 2^nd extract coconut milk and mix gently.
• Add kokum, Sichuan pepper and stir well. Cook for 5-10 minutes on low flame.
• Add the marinated fish and 1^st extract coconut milk and stir well. Allow the fish to soak in all the masala.
• Add salt to taste, kokum and stir it well.
• Cook the fish till it’s done well on low flame. Once done, transfer it to a serving platter.
• Garnish with coriander sprig and serve hot with steamed red rice.