The East Indian Kitchen: Chinchoni fish curry

In this recipe the 'chinch' or the sourness comes from tamarind. The influences date back to the Portuguese who would pickle their fish and meats for long sea voyages. The spice base has its origins in coastal Maharashtrian cooking, typical to the kolis, or the fishermen community, who were the earliest settlers of the North Konkan.[caption id="attachment_34732" align="alignleft" width="330" caption="Chinchoni fish curry. Image courtesy: Westland"][/caption]Ingredients: • 8 fish slices, ½” thick (pomfret, surmai, kingfish)• 2 tbsp oil• 500 ml water• 1 tsp salt• 2 tsp tamarind pureeMasala:• 6-8 dried red Kashmiri chillies• 100 g fresh coconut/ grated• 8-10 garlic flakes/roughly chopped• 1 tsp cumin seeds• ½ tsp turmeric powderMethod:Wash fish and set aside to drain.Soak red chillies in hot water for one hour. Drain and grind with remaining masala ingredients to get a smooth consistency, gradually adding 3-5 tbsp of water, as required.In a pan, heat oil and fry the ground masala over low to moderate heat for about 5 minutes. Sprinkle in a little water if required to prevent burning.Add fish and the remaining ingredients. Bring to a boil, lower heat and simmer for about 5 minutes.Serve hot with steamed rice.Watch Michael cook Fish Chinchoni and capsicum foogath.This recipe appears in the book The East Indian Kitchen authored by Cordon Bleu chef and food stylist Michael Swamy (Westland: Rs 395).