rices: sofiani biryani, fragrant pilau, lemon rice lentils: tarka dal, sambhar, dal makhni chicken: pepper chicken chettinad, chicken tikka seafood: goan fish curry, Malabar prawns vegetables: matter paneer, bhindi do pyaza, bean thoran dessert: coconut barfee, kheer, gajjar halwa GOAN FISH CURRY Serves 4 500g firm, white fish boned and cut into 3-4 pieces 4 cups coconut milk 1 medium onion finely diced 2 green chillies finely chopped Salt to taste 2 tbsp cooking oil Fresh coriander to garnish For the paste 1 tbsp coriander powder 1/2 tbsp cumin powder 1/2 tsp turmeric powder 15 dried red chillies Small ball of tamarind (soaked in 1/4 cup of water) 2 cloves of garlic 2 tsp raw rice METHOD: Grind all paste ingredients to a fine paste. Apply a sprinkling of salt to fish and set aside. Heat oil in a pan and add chopped onion. Fry until translucent on medium heat. Add paste and lightly fry. Add coconut milk. Thicken by bringing to the boil on medium heat. This sauce is your curry base! Add fish to the sauce. Stir occasionally on a medium heat for about 8-10 minutes or until the fish is cooked but firm. If consistency is a little too thick, add a little water. If a bit thick, add a little yoghurt. Season with salt and green chillies. Garnish with chopped fresh coriander (optional). Serve with steamed rice, naan bread and condiments.