 "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 _koli_s, or the fishermen community, who were the earliest settlers of the North Konkan.
Ingredients:
• 8 fish slices, ½” thick (pomfret, surmai, kingfish) • 2 tbsp oil • 500 ml water • 1 tsp salt • 2 tsp tamarind puree
Masala: • 6-8 dried red Kashmiri chillies • 100 g fresh coconut/ grated • 8-10 garlic flakes/roughly chopped • 1 tsp cumin seeds • ½ tsp turmeric powder
Method: 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).
 "What’s the Atlantic diet, the cousin of the famous Mediterranean diet? How healthy is it?")
 "Luck by Chance: How a fisherman in Pakistan became an overnight millionaire")
 "Explained: Can fish sense one another's fear?")
 "Pongal 2023: Five traditional recipes that can be prepared with little effort")
 "What’s the Atlantic diet, the cousin of the famous Mediterranean diet? How healthy is it?")
 "Luck by Chance: How a fisherman in Pakistan became an overnight millionaire")
 "Explained: Can fish sense one another's fear?")
 "Pongal 2023: Five traditional recipes that can be prepared with little effort")