Pipis Green Curry – Goan Style

For the Gravy:

• • Coconut – 1 Cup
  • Tomato – 1 large
  • Onion – 1 large
  • Green chilles – 7 medium (use less for mild)
  • Fresh Corriander leaves – 1 large bunch
  • Tamarind – 2 tlbs of tamarind pulp(without seeds)
  • 2 Cups Water

Spices to fry

• Oil – 2 tlbspn
• Cumin, pepper, tumeric powder – 1/2 teaspn
• Cinnamon and Cloves powder – 1/4 teaspn
• Ginger and Garlic Paste – 1 tlbspn
• 1 1/2 Kg Shells (cleaned)or sword fish fillets
• Salt to taste

Add the Tamarind to a bowl and add one cup water and separate and discard any of the husks or shells of the tamarind pulp. Use this tamarind water and blend all ingredients for the gravy to a smooth paste (typically around 3-4 mins on full speed) add more water if required to get a smooth thin consistency.

Add the oil to a preheated pot and fry all the spices well (1-2 mins). After the oil separates from the spices add the blended ingredients and bring to a boil. Then add salt and shells or fish. Boil further until cooked (approx 15 – 20 minutes) on medium heat add remaining water to make the required consistency for a thick gravy.

Serve with plain white rice. Serves 4-6 persons.